Tameta Inda nu Shaak

Name: Tameta Inda nu Shaak
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 4 pcs egg (whole, at room temperature); 2 tbsp oil; 1 tsp cumin seeds; 2 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 1 inch ginger (peeled and grated); 2 pcs green chili (slit lengthwise); 4 pcs tomato (medium, ripe, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 1 tsp sugar; 0.5 tsp salt; 1 cup water (warm); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(72)

TASTE SCORE

8/10

A comforting, home-style tomato and egg curry from Gujarat with a gentle sweetness balanced by subtle spices. Hard-boiled eggs simmer in a tangy tomato-onion gravy that comes together in one pan. Serve with roti or paratha for a quick, protein-rich meal.

PREP

10m

COOK

25m

SERVES

1 CUP CURRY WITH 2 BOILED EGGS

194 cal

SERVINGS

METHOD · 7 STEPS

boil · ~10 min
Boil the eggs.
1.Place 4 eggs in a saucepan and cover with cold water.
2.Bring to a boil over medium-high heat.
3.Once boiling, reduce heat and simmer for 8 minutes for hard-boiled eggs.
4.Drain, transfer to cold water, cool, peel, and set aside.
TIP8 minutes gives fully set yolks without the grey ring. Shock in ice water for easy peeling.
temper · ~4 min
Make the tempering.
1.Heat oil in a kadhai or pan over medium heat.
2.Add cumin seeds and let them sizzle and crackle for 30 seconds.
3.Add chopped onions and sauté until soft and translucent (3-4 min).
saute · ~9 min
Build the masala base.
1.Add minced garlic, grated ginger, and slit green chilies. Sauté for 1 minute until fragrant.
2.Add chopped tomatoes, turmeric, red chili powder, coriander powder, and cumin powder.
3.Cook the tomatoes until they soften completely and oil starts to separate at the edges (5-7 min).
4.Add sugar and salt, stir well, and cook for another minute.
TIPPatience with tomatoes is key — cook until the raw smell goes and the masala looks glossy.
simmer · ~6 min
Simmer the gravy.
1.Pour in 1 cup warm water and stir well.
2.Bring to a gentle boil, then reduce heat to low and simmer partially covered for 5 minutes.
3.Taste and adjust seasoning — the gravy should be tangy with a hint of sweetness.
4.Sprinkle garam masala and stir gently.
saute · ~3 min
Prepare the scrambled egg mix.
1.In a separate small pan, heat a tiny drizzle of leftover oil from the masala pan.
2.Pour in 2 beaten eggs and scramble lightly until just set.
3.Break into small crumbles and remove from heat.
simmer · ~2 min
Add eggs to the gravy.
1.Halve the boiled eggs and gently slide them into the simmering gravy.
2.Sprinkle the scrambled egg crumbles on top.
3.Simmer for 2 more minutes so the eggs absorb some gravy.
garnish
Garnish with coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Shock hard-boiled eggs in an ice bath immediately after cooking to prevent a grey ring around the yolk and make peeling effortless.
2
Cook the tomato-onion masala until the oil visibly separates from the mixture — this ensures the raw taste is gone and the gravy is rich.
3
Use ripe, deep-red tomatoes for maximum natural sweetness and tang; pale tomatoes will make the gravy tart and bland.
4
Halve the boiled eggs just before adding them to the gravy so they stay plump and don't dry out on the cut surface.
5
Add the sugar even if you prefer savory curries — it balances the acidity of the tomatoes and rounds out the Gujarati-style sweetness.
6
The scrambled egg crumbles (bhurji-style) add texture; scramble them lightly so they remain soft, not rubbery.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce oil to 1 tablespoon and sauté onions in a splash of water instead. Scramble the eggs in a non-stick pan with no added oil — the curry stays flavorful and lighter.

high protein

High-protein

Add 200g of cubed paneer or boiled chickpeas along with the eggs for an extra protein boost that still complements the Gujarati gravy profile.

jain

Jain

Omit the garlic and substitute the eggs with boiled potatoes (halved) or raw banana (kaccha kela). Use asafoetida (hing) in the tempering instead of garlic for a Jain-friendly version.

vegan

Vegan

Replace eggs with firm tofu (boiled and halved, plus crumbled tofu for the scrambled mix). The tofu absorbs the gravy beautifully and provides a similar texture.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in High-Quality Protein

Eggs provide complete protein with all essential amino acids, supporting muscle repair and satiety, making this a fulfilling meal for lunch or dinner.

✓

Good Source of Lycopene

Tomatoes, cooked in oil for this curry, release bioavailable lycopene, an antioxidant linked to heart and skin health.

✓

Anti-Inflammatory Spices

Turmeric, ginger, garlic, and cumin in this dish contain anti-inflammatory compounds that may support digestion and immunity.

✓

Low in Added Fats

With just 2 tablespoons of oil for the whole pan, this curry is a moderate-fat dish that relies on natural flavors rather than heavy cream or ghee.

QUESTIONS?

Frequently asked questions

Yes, but freshly boiled eggs have a creamier yolk texture. If using store-bought, warm them slightly in hot water before halving so they don't cool down the gravy.