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A fiery and tangy egg curry from the heart of Rajasthan. Hard-boiled eggs are simmered in a rich, yogurt-based gravy thickened with chickpea flour and spiced with fennel and red chilies. A perfect main dish for rotis or rice.
For 4 servings
Prepare the Eggs
Create the Yogurt-Spice Paste
Sauté Aromatics and Build the Masala
A fiery and tangy egg curry from the heart of Rajasthan. Hard-boiled eggs are simmered in a rich, yogurt-based gravy thickened with chickpea flour and spiced with fennel and red chilies. A perfect main dish for rotis or rice.
This rajasthani recipe takes 40 minutes to prepare and yields 4 servings. At 360.27 calories per serving with 18.55g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Incorporate Yogurt and Simmer the Gravy
Finish and Garnish the Curry
Replace the eggs with 250g of paneer cubes, shallow-fried until golden. Add them at the final stage of cooking.
Add 1 cup of par-boiled potatoes or green peas along with the eggs to make the curry more substantial.
For a richer, less tangy gravy, you can stir in 2 tablespoons of fresh cream or cashew paste at the end of cooking.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The use of yogurt provides beneficial probiotics, which help maintain a healthy balance of gut bacteria, aiding digestion and boosting immunity.
Spices like fennel seeds, cumin, and asafoetida are traditionally known in Ayurveda to aid digestion, reduce bloating, and improve metabolism.
One serving of Marwari Egg Masala (approximately 2 eggs and gravy) contains around 330-360 calories, depending on the amount of ghee and type of yogurt used.
Yes, it can be a healthy dish. It's an excellent source of protein from eggs and contains probiotics from yogurt. To make it healthier, you can reduce the amount of ghee used.
Yogurt curdles due to high heat. To prevent this, always lower the flame to a minimum before adding the yogurt mixture. Also, ensure you stir continuously and vigorously for the first 2-3 minutes after adding it.
Yes, this 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.
This dish pairs wonderfully with traditional Indian breads like bajra roti (pearl millet flatbread), phulka, or paratha. It also goes well with steamed basmati rice or jeera rice.
This recipe goes great with these complete meals
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