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A rich and spicy egg curry from the heart of Rajasthan. Hard-boiled eggs are simmered in a creamy, tangy yogurt-based gravy, perfectly spiced with aromatic Marwari masalas. A delightful change from the usual tomato-based curries.
For 4 servings
Prepare the Eggs
Shallow Fry the Eggs
Prepare the Yogurt Base
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A rich and spicy egg curry from the heart of Rajasthan. Hard-boiled eggs are simmered in a creamy, tangy yogurt-based gravy, perfectly spiced with aromatic Marwari masalas. A delightful change from the usual tomato-based curries.
This rajasthani recipe takes 40 minutes to prepare and yields 4 servings. At 388.92 calories per serving with 18.63g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté the Aromatics
Build the Gravy
Simmer the Curry
Garnish and Serve
You can add boiled and cubed potatoes or green peas to the gravy along with the eggs to make it more substantial.
For a richer, creamier curry, stir in 2-3 tablespoons of fresh cream (malai) at the end, after turning off the heat.
Replace the eggs with 250g of paneer cubes. Shallow fry the paneer until golden brown before adding it to the gravy.
Increase or decrease the amount of red chili powder and green chilies to suit your personal preference for heat.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The use of curd (yogurt) makes this curry rich in probiotics, which are beneficial bacteria that support a healthy digestive system and improve nutrient absorption.
Eggs are packed with essential nutrients like Vitamin D, Vitamin B12, selenium, and choline, which are vital for bone health, brain function, and a strong immune system.
Spices like turmeric (containing curcumin) and ginger have powerful anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
One serving of Marwari Egg Curry contains approximately 350-400 calories, depending on the type of oil and the fat content of the yogurt used. This estimate includes two eggs and a portion of the gravy.
Yes, it can be a healthy dish. It's an excellent source of high-quality protein from eggs and provides probiotics from yogurt, which is good for gut health. To make it healthier, you can reduce the amount of oil used.
The three main reasons for curdling are: high heat, not stirring continuously, and using low-fat yogurt. To prevent it, always use full-fat yogurt, whisk it well with besan, and add it to the pan on the lowest heat while stirring constantly until it comes to a gentle simmer.
Yes, for a Jain or Satvik version, you can omit the onions and ginger-garlic paste. The flavor will be different but still delicious due to the yogurt and spices. Increase the amount of hing slightly to compensate.
This curry pairs beautifully with traditional Rajasthani breads like bajra roti (pearl millet flatbread) or missi roti. It also goes well with regular phulka, parathas, or steamed basmati rice.
You can store leftover Marwari Egg Curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The gravy may thicken upon refrigeration; add a splash of warm water while reheating to adjust the consistency.