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A vibrant and flavorful egg curry made with a fresh paste of cilantro, mint, and green chilies. This creamy and aromatic North Indian dish is perfect with hot rotis or rice for a satisfying meal.
For 4 servings
Prepare Eggs and Green Masala Paste
Sauté Aromatics and Onions
Cook the Masala and Yogurt
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A vibrant and flavorful egg curry made with a fresh paste of cilantro, mint, and green chilies. This creamy and aromatic North Indian dish is perfect with hot rotis or rice for a satisfying meal.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 329.2 calories per serving with 16.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish the Curry
Rest and Serve
Replace eggs with firm tofu or par-boiled potatoes. Substitute the curd with 1/4 cup of cashew cream or full-fat coconut milk for a creamy, dairy-free version.
For a richer, more luxurious gravy, add 2 tablespoons of cashew paste (made by blending soaked cashews) along with the green masala paste.
Make the curry more wholesome by adding 1 cup of par-boiled potatoes or green peas along with the eggs during the simmering stage.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The 'hara masala' base, made from fresh coriander, mint, and ginger, is loaded with antioxidants and vitamins that help combat oxidative stress and boost immunity.
Spices like green chilies, cumin, and cinnamon not only add flavor but also contain compounds that can help boost metabolism and aid in digestion.
One serving of Hara Masala Egg Curry contains approximately 300-350 calories, depending on the amount of oil and the fat content of the curd used. It's a balanced meal with a good mix of protein, fats, and carbohydrates.
Yes, it's a nutritious dish. It's a great source of high-quality protein from eggs. The green masala is packed with vitamins, minerals, and antioxidants from fresh cilantro and mint. To make it even healthier, you can reduce the amount of oil.
Absolutely. The curry tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed.
The green paste can darken if overcooked on high heat. Sauté it on medium-low heat just until the raw smell disappears and oil starts to separate. Overcooking will diminish its fresh flavor and vibrant color. Blanching the herbs briefly before grinding can also help retain the color.
Yes, this gravy works beautifully with paneer. Lightly pan-fry 250g of paneer cubes until golden and add them at the same stage you would add the eggs. Adjust simmering time accordingly.