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Experience the legendary smoky, fiery flavors of Rajasthani Laal Maas in this unique eggetarian version. Hard-boiled eggs are simmered in a rich, aromatic gravy made from Mathania chilies, yogurt, and whole spices.
For 4 servings
Prepare Eggs and Chili Paste
Sauté Aromatics
Experience the legendary smoky, fiery flavors of Rajasthani Laal Maas in this unique eggetarian version. Hard-boiled eggs are simmered in a rich, aromatic gravy made from Mathania chilies, yogurt, and whole spices.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 321.83 calories per serving with 15.5g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Build the Masala
Simmer the Curry
Infuse with Smoke (Dhungar Method)
Garnish and Serve
Replace the eggs with 250g of paneer cubes (lightly fried) or 4 medium-sized boiled and quartered potatoes. Add them during the last 5-7 minutes of simmering.
To reduce the heat, use only Kashmiri red chilies, which are known for their vibrant color and mild spice. You can also deseed the chilies before making the paste.
For a richer, creamier texture, you can add 1-2 tablespoons of cashew paste along with the ginger-garlic paste.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The capsaicin in red chilies is known to temporarily boost metabolism and increase fat burning, which can contribute to weight management.
Spices like turmeric (containing curcumin), ginger, and garlic have powerful anti-inflammatory properties that can help reduce chronic inflammation in the body.
When made with mustard oil, this dish provides monounsaturated and polyunsaturated fats, including omega-3s, which are beneficial for maintaining healthy cholesterol levels and supporting cardiovascular health.
A single serving of Laal Maas Egg Curry (approximately 270g) contains an estimated 300-350 calories. This can vary based on the amount of oil used and the size of the eggs.
It can be part of a balanced diet. It's an excellent source of high-quality protein from eggs. The spices like turmeric and ginger offer anti-inflammatory benefits. However, it can be high in fat due to the oil, so moderation is key. Using mustard oil provides healthier unsaturated fats compared to some other cooking oils.
If you can't find Mathania chilies, a good substitute is a mix of Kashmiri red chilies for their deep red color and mild heat, combined with a few hotter chilies like Byadgi or Guntur to achieve the desired spice level.
Curd (yogurt) can curdle or split if it's added to a very hot gravy or if it's too cold. To prevent this, always lower the heat to the minimum, let the pan cool for a moment, and use room-temperature, well-whisked curd. Stir continuously for a few minutes after adding it until it's fully incorporated.
While not strictly necessary for the curry to be edible, the Dhungar method is what gives Laal Maas its iconic, smoky flavor. If you skip it, the dish will still be a delicious spicy egg curry, but it will lack that authentic Rajasthani taste. A pinch of smoked paprika can be a non-traditional alternative to add a hint of smokiness.
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