Indian · Dinner
Egg Curry in Tomato Sauce
Hard-boiled eggs nestle in a tomato-onion masala built with minimal oil, ginger-garlic paste and warming spices. The sauce simmers with stock instead of cream, staying silky and tangy while trimming fat. Served with steamed rice or roti.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
329Calories
20.5gProtein
22.1gFat
12.1gCarbs
5.5gSugar
2.9gFiber
564mgSodium
426mgChol
5.2gSat Fat
680mgPotassium
110mgCalcium
3.1mgIron
1.8mcgVitamin B12
16mgVitamin C
Goes well with
Pale Ale or Light Lager
local
Masala Chai
international
vegetarian
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Hard-boil and peel two eggs; chop the onion, tomato, and cilantro.
2
Heat oil in a nonstick pan over medium heat, add cumin seeds and sizzle 20 seconds until fragrant and darkened.
3
Add onion and cook over medium heat 4–5 minutes, stirring often, until soft and golden at the edges.
4
Stir in ginger-garlic paste and cook 30 seconds until the raw smell fades.
5
Add tomato, turmeric, chili powder, garam masala and salt; cook over medium-low heat 6–8 minutes, mashing occasionally, until tomato breaks down and oil separates.
6
Pour in vegetable stock and simmer over medium-low heat 4 minutes until the sauce loosens into pourable gravy.
7
Nestle halved eggs cut-side up into the gravy and simmer over low heat 3 minutes until warmed through and coated.
8
Plate
Transfer eggs and gravy to a plate, scatter cilantro over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g), hard-boiled and peeled
- 2 tsp2 tsp vegetable oil
- 2/3 cup100g onion
- 1 cup180g tomato
- 2 tsp2 tsp ginger-garlic paste
- 1/2 tsp1/2 tsp cumin seeds
- 1/2 tsp1/2 tsp turmeric powder
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp garam masala
- 1/2 cup120ml vegetable stock, low sodium
- 4 tbsp4 tbsp cilantro
- salt, to taste
