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A comforting Gujarati egg curry where hard-boiled eggs are simmered in a tangy, sweet, and lightly spiced tomato gravy. A perfect weeknight meal with rotis or rice.
For 4 servings
Prepare the Eggs
Make the Tempering (Vaghar)
A comforting Gujarati egg curry where hard-boiled eggs are simmered in a tangy, sweet, and lightly spiced tomato gravy. A perfect weeknight meal with rotis or rice.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 304.2 calories per serving with 15.16g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Build the Gravy Base
Simmer the Curry
Finish and Serve
Increase the amount of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
For a richer, creamier texture, add 1-2 tablespoons of cashew paste or fresh cream towards the end of the cooking process.
Replace the eggs with pan-fried firm tofu cubes or boiled potatoes. Add them at the same stage as the eggs.
Add green peas or diced bell peppers along with the tomato puree for extra nutrition and texture.
Eggs are a complete protein source, containing all nine essential amino acids. This is crucial for muscle repair, immune function, and maintaining healthy skin and hair.
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage caused by free radicals. Cooking tomatoes increases the bioavailability of lycopene.
The blend of traditional Indian spices like cumin, turmeric, and asafoetida (hing) is known to stimulate digestive enzymes, promoting better gut health and aiding digestion.
One serving of Tameta Inda nu Shaak contains approximately 320-360 calories, primarily from the eggs and oil. This is an estimate and can vary based on exact ingredient quantities and types of oil used.
Yes, it is a relatively healthy and balanced dish. It provides high-quality protein from eggs, vitamins and antioxidants from tomatoes, and digestive benefits from spices. To make it healthier, you can reduce the amount of oil used.
Absolutely. To make a vegan version, simply replace the hard-boiled eggs with pan-seared firm tofu, boiled potatoes, or even chickpeas. Add them to the gravy at the final simmering stage.
To make the gravy thicker, you can simmer it for a longer time uncovered. Alternatively, you can add a tablespoon of cashew paste. To make it thinner, simply add a little more hot water until you reach your desired consistency.
This curry pairs beautifully with traditional Gujarati flatbreads like phulka rotli, bhakri, or thepla. It also goes very well with steamed basmati rice or jeera rice.
You can store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave.
This recipe goes great with these complete meals
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