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Hard-boiled eggs simmered in a rich, savory onion-tomato gravy infused with a bold garlic flavor. This North Indian curry is a comforting and aromatic main course, perfect with roti or steamed rice.
For 4 servings
Prepare the Eggs
Create the Gravy Base
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Hard-boiled eggs simmered in a rich, savory onion-tomato gravy infused with a bold garlic flavor. This North Indian curry is a comforting and aromatic main course, perfect with roti or steamed rice.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 388.39 calories per serving with 16.15g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Simmer the Curry
Prepare the Garlic Tempering (Tadka)
Garnish and Serve
Stir in 2-3 tablespoons of heavy cream or cashew paste along with the garam masala for a richer, creamier gravy.
Increase the amount of green chilies or add a pinch of black pepper powder along with the other spices for extra heat.
Add 1-2 boiled and cubed potatoes along with the eggs to make the curry more substantial.
Replace the eggs with pan-fried firm tofu cubes or boiled chickpeas. Add them to the gravy at the same stage as the eggs.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The high concentration of garlic, along with ginger and turmeric, provides powerful antibacterial and antiviral properties that can help strengthen the immune system.
Tomatoes, garlic, and various spices are loaded with antioxidants that help combat oxidative stress and reduce inflammation in the body.
A single serving of Garlic Egg Curry (about 2 eggs and gravy) contains approximately 350-400 calories, depending on the amount of oil used. It's a nutritious main course when paired with whole grains.
Yes, it can be a healthy dish. Eggs are a great source of high-quality protein and vitamins. Garlic, ginger, and turmeric offer anti-inflammatory and immunity-boosting benefits. To make it healthier, you can reduce the amount of oil used.
Absolutely. Frying the eggs adds a pleasant texture to the outside, but it's an optional step. You can add the peeled, pricked, hard-boiled eggs directly to the simmering gravy.
This curry pairs wonderfully with Indian breads like roti, chapati, naan, or paratha. It's also excellent with steamed basmati rice or jeera (cumin) rice.
You can store leftover Garlic Egg Curry in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave.