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A rich and aromatic North Indian curry where hard-boiled eggs are simmered in a luscious, spicy gravy bursting with the bold flavor of garlic. Perfect with hot rotis or steamed rice for a comforting meal.
For 4 servings
Prepare the Eggs
Create the Curry Base (Masala)
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A rich and aromatic North Indian curry where hard-boiled eggs are simmered in a luscious, spicy gravy bursting with the bold flavor of garlic. Perfect with hot rotis or steamed rice for a comforting meal.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 341.73 calories per serving with 15.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Spices and Simmer the Gravy
Combine and Finish the Curry
Prepare the Garlic Tempering (Tadka)
Garnish and Serve
For a richer, creamier gravy, add 2-3 tablespoons of heavy cream or a paste of 10-12 soaked cashews at the end of step 4.
Add 2 medium-sized boiled and fried potatoes along with the eggs in step 4 for a more substantial curry.
After the curry is cooked, place a small steel bowl in the center. Add a hot piece of charcoal, pour a few drops of ghee over it, and immediately cover the pot for 2-3 minutes to infuse a smoky flavor.
Increase the amount of red chili powder and add one or two more slit green chilies for extra heat.
Eggs are a complete protein source, containing all nine essential amino acids. This is crucial for muscle repair, building tissues, and overall body function.
The high content of garlic ('lasoon'), along with ginger and turmeric, provides powerful anti-inflammatory and antioxidant properties that help strengthen the immune system and fight off infections.
Eggs are a natural source of Vitamin D and phosphorus, both of which are essential for calcium absorption and maintaining strong, healthy bones and teeth.
One serving of Lasooni Egg Curry contains approximately 330-380 calories. This is an estimate and can vary based on the size of the eggs and the amount of oil and ghee used.
Yes, it can be a healthy dish. It's an excellent source of protein from eggs and contains beneficial compounds from garlic, ginger, and turmeric. To make it healthier, you can reduce the amount of oil and ghee used in the recipe.
Yes, you can prepare the curry base a day in advance and store it in the refrigerator. When ready to serve, simply reheat the gravy, add freshly boiled and fried eggs, and finish with the tadka for the best flavor.
To thicken the gravy, you can simmer it uncovered for a little longer. Alternatively, you can add a paste of 1 tablespoon of roasted gram flour (besan) or a paste of soaked cashews/almonds while cooking the masala.
Kasuri Methi (dried fenugreek leaves) adds a unique aroma. If you don't have it, you can omit it. The curry will still be delicious, but it will lack that specific flavor note. Do not substitute with fresh fenugreek leaves as the taste is very different.
You can store leftover Lasooni Egg Curry in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stovetop or in the microwave. The flavor often deepens overnight.