Dairy-Free Egg Masala
Dive into the rich, aromatic flavors of this **Dairy-Free Egg Masala**, a wholesome Indian-inspired curry perfect for those avoiding dairy without compromising taste. This vibrant dish features soft boiled eggs simmered in a luscious tomato-onion gravy infused with bold spices like turmeric, garam masala, and cumin seeds. Coconut oil adds a subtle aromatic base, while fresh ginger, garlic, and green chili elevate the flavor profile. Easy to prepare in just 45 minutes, this flavorful curry is finished with a sprinkle of fresh cilantro for a burst of freshness. Serve it with steamed rice or warm flatbread for a satisfying, dairy-free meal that's perfect for weeknights or special occasions. Keywords: dairy-free curry, egg masala recipe, Indian-inspired egg dish, healthy dinner ideas.
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Recipe Information
Ingredients
- 6 large Eggs
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 large Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 unit Green chili, finely chopped
- 2 medium Tomatoes, pureed
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh cilantro, chopped
Instructions
Heat a pot of water over medium-high heat. Once boiling, gently add the eggs and boil for 10 minutes. Transfer the eggs to a bowl of cold water, then peel and set aside.
Heat coconut oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Stir in the garlic, ginger, and green chili. Cook for another 1-2 minutes until fragrant.
Add the tomato puree and cook, stirring occasionally, until the mixture thickens and the oil begins to separate from the sauce, about 5 minutes.
Stir in turmeric, ground coriander, red chili powder, garam masala, and salt. Mix well and cook for another 2 minutes.
Pour in the water and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes to meld the flavors together.
Make a few shallow cuts on the boiled eggs to help the masala penetrate. Gently add them to the sauce, spooning some of the sauce over the eggs to coat them.
Simmer for an additional 5 minutes, turning the eggs occasionally to soak in the flavors.
Garnish with fresh cilantro before serving. Enjoy your Dairy-Free Egg Masala with steamed rice or flatbread.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2836 mg | 123% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 13.1 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 316 mg | 24% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1313 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
