High Protein Egg Masala
Packed with bold flavors and wholesome goodness, High Protein Egg Masala is the ultimate comfort dish for egg lovers. This protein-rich recipe combines perfectly boiled eggs infused with fragrant spices like garam masala, cumin, and coriander, simmered in a luscious tomato-onion gravy. With a prep time of just 15 minutes, this quick and satisfying curry is an excellent choice for busy weeknight dinners or meal prep. Garnished with fresh coriander leaves, it's best enjoyed with fluffy rice or soft rotis, making it a versatile and mouthwatering addition to your meal rotation. Whether you’re looking for a nutritious high-protein recipe or a flavorful Indian-inspired dish, this Egg Masala ticks all the boxes!
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Recipe Information
Ingredients
- 6 large eggs
- 1 large onion
- 2 medium tomatoes
- 2 small green chilies
- 1 tablespoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 tablespoons fresh coriander leaves
- 2 tablespoons oil
- 1 teaspoon salt
- 0.5 cup water
Instructions
Start by boiling the eggs. Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes. Transfer them to a bowl of cold water, then peel them once cooled.
Meanwhile, finely chop the onion, tomatoes, and green chilies. Set them aside.
Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
Stir in the chopped tomatoes and green chilies. Cook until the tomatoes are soft and mushy.
Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well and cook the spices for 2-3 minutes, allowing the flavors to blend.
Add half a cup of water to the mixture and bring it to a boil. Let it simmer for 5 minutes.
Make small cuts on the boiled eggs to allow the masala to infuse. Add the eggs to the pan, gently stirring to coat them with the masala.
Sprinkle garam masala over the dish and allow it to simmer for another 5 minutes, ensuring the eggs are well coated with the spices.
Garnish with fresh coriander leaves and serve hot with rice or roti.
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2828 mg | 123% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 18.7 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 306 mg | 24% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1605 mg | 34% | |
*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.
