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A vibrant and flavorful North Indian curry where hard-boiled eggs are simmered in a rich, green gravy made from cilantro, mint, and aromatic spices. This delicious dish is perfect with roti or rice for a satisfying meal.
For 4 servings
Boil and Prepare the Eggs
Create the Hariyali Paste
Sauté Aromatics and Build the Base
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A vibrant and flavorful North Indian curry where hard-boiled eggs are simmered in a rich, green gravy made from cilantro, mint, and aromatic spices. This delicious dish is perfect with roti or rice for a satisfying meal.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 312.61 calories per serving with 15.83g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Cook the Green Gravy
Simmer the Curry
Finish and Serve
Replace the boiled eggs with 250g of paneer cubes. Lightly pan-fry the paneer before adding it to the gravy during the last 5 minutes of simmering.
Use 500g of boneless chicken pieces instead of eggs. Sauté the chicken after the onions are browned, then proceed with the recipe, ensuring the chicken is cooked through.
Substitute eggs with firm tofu or boiled potatoes. Use a plant-based yogurt (like coconut or soy) for the green paste and omit any cream.
Add 200g of sliced mushrooms along with the tomato puree and cook until they are tender.
Eggs are a complete protein, providing all the essential amino acids required for muscle building, tissue repair, and overall body function.
The base of this curry is made from fresh coriander, mint, and spinach, which are packed with vitamins and antioxidants that help protect the body against cellular damage.
Key ingredients like ginger, garlic, and turmeric are known for their anti-inflammatory and antimicrobial properties, which can help strengthen the immune system.
One serving of Hariyali Egg Masala (2 eggs with gravy) contains approximately 300-350 calories, depending on the amount of oil and any added cream.
Yes, it is a nutritious dish. It's an excellent source of protein from the eggs and rich in vitamins and antioxidants from the fresh herbs. To make it healthier, you can reduce the amount of oil used.
The gravy can lose its vibrant green color if the hariyali paste is overcooked. Cook it on medium-low heat just until the raw aroma disappears and oil starts to separate, which usually takes about 5-7 minutes.
Absolutely. You can prepare the gravy a day in advance and store it in the refrigerator. When ready to serve, simply reheat the gravy and add freshly boiled eggs.
Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out all the excess water before adding it to the blender to avoid a watery paste.
This curry pairs wonderfully with Indian breads like roti, naan, or paratha. It also goes very well with steamed basmati rice or jeera rice.