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Hard-boiled eggs filled with a savory spiced yolk and potato mixture, simmered in a rich, creamy onion-tomato gravy. A unique and delicious twist on the classic egg curry, perfect with roti or rice.
For 4 servings
Prepare the Eggs
Make the Stuffing
Shallow-Fry the Stuffed Eggs
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Hard-boiled eggs filled with a savory spiced yolk and potato mixture, simmered in a rich, creamy onion-tomato gravy. A unique and delicious twist on the classic egg curry, perfect with roti or rice.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 444.38 calories per serving with 18.53g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Start the Gravy Base
Cook the Masala
Finish the Gravy and Simmer
Garnish and Serve
This dish is difficult to make vegan. For a similar concept, use boiled potatoes as the 'egg' base and stuff them. Replace paneer with crumbled firm tofu and use a plant-based cream instead of cashew paste for the gravy.
You can vary the stuffing by adding finely chopped mushrooms, sweet corn, or grated carrots along with the potato and paneer mixture.
For a different flavor profile, you can use a paste of fried onions (birista) and yogurt instead of raw onions and tomatoes to create a Mughlai-style white or brown gravy.
Increase the amount of green chilies in the stuffing and add a slit green chili to the gravy along with the whole spices for extra heat.
Combining eggs and paneer makes this dish rich in high-quality protein, which is vital for muscle building, tissue repair, and overall body function.
Eggs are a powerhouse of nutrients like Vitamin D, Vitamin B12, selenium, and choline. The spices and vegetables in the gravy add essential minerals and antioxidants.
The combination of protein, healthy fats from cashews, and carbohydrates from potatoes provides a balanced meal that releases energy slowly, keeping you full and satisfied for longer.
One serving of Stuffed Egg Curry (two stuffed egg halves with gravy) contains approximately 350-400 calories, depending on the amount of oil and paneer used.
Yes, it can be a healthy dish. It's an excellent source of high-quality protein from eggs and paneer, which is essential for muscle repair and growth. To make it healthier, you can reduce the amount of oil used.
Absolutely. You can omit the paneer from the stuffing. To compensate for the volume, you can use a little more mashed potato or add finely crumbled tofu.
Yes, you can make the gravy base (up to step 5) a day in advance and store it in the refrigerator. When ready to serve, reheat the gravy, add water to adjust consistency, and then simmer the freshly fried stuffed eggs in it.
This usually happens if the stuffing mixture is too loose. Ensure your boiled potato is not watery; you can even refrigerate it for 30 minutes before mashing. Adding a tablespoon of breadcrumbs or roasted gram flour (besan) to the stuffing mixture can also help bind it better.
This curry pairs beautifully with Indian breads like roti, naan, or paratha. It also goes very well with steamed basmati rice, jeera rice, or a simple pulao.