Low Fat Egg Curry
Low Fat Egg Curry is a flavorful and wholesome twist on a classic comfort food, perfect for those seeking a guilt-free indulgence. This recipe combines perfectly boiled eggs with a fragrant tomato-based gravy, spiced with cumin, turmeric, coriander, and garam masala for an irresistible blend of aromatic flavors. Using just a tablespoon of olive oil, this dish keeps calories in check while delivering a rich, satisfying taste. With fresh ginger, garlic, and green chili adding a zesty kick, and a garnish of vibrant cilantro to brighten the dish, each bite is a celebration of bold flavors. Ready in just 35 minutes, this protein-packed curry pairs beautifully with steamed rice or warm roti, making it an ideal meal for busy weeknights or light lunches. Whether you're watching your fat intake or simply craving a healthy egg curry recipe, this dish is a must-try!
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Recipe Information
Ingredients
- 6 large Eggs
- 1 tablespoon Olive oil
- 1 large Onion
- 3 cloves Garlic
- 1 inch Ginger
- 1 cup Tomato puree
- 1 medium Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1.5 cups Water
- 2 tablespoons Cilantro
Instructions
Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, reduce heat and let simmer for 9 minutes. Remove from heat, drain the hot water and fill the pot with cold water. Let sit for a few minutes before peeling.
In a large skillet, heat olive oil over medium heat. Add cumin seeds and sauté for 30 seconds until fragrant.
Add finely chopped onion and sauté until golden brown, about 5-7 minutes.
Add minced garlic, grated ginger, and finely chopped green chili. Stir for 1-2 minutes until the raw smell disappears.
Mix in the tomato puree, turmeric powder, coriander powder, and salt. Cook for 5 minutes, stirring occasionally until the oil starts to separate from the tomato base.
Add water and bring to a simmer. Reduce heat to low and let cook for another 5 minutes, stirring occasionally.
Cut peeled eggs in half and gently place them into the curry. Let the eggs simmer in the curry for 5 minutes, allowing them to absorb the flavors.
Sprinkle garam masala over the curry and stir gently.
Garnish with freshly chopped cilantro and serve hot with rice or roti.
Nutrition Facts
Calories |
797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2882 mg | 125% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 24.8 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 339 mg | 26% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2151 mg | 46% | |
*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.
