Nut-Free Egg Masala
Discover the rich and aromatic flavors of Nut-Free Egg Masala, a wholesome dish that’s perfect for those seeking a nut-free alternative to classic Indian curries. Featuring perfectly boiled eggs nestled in a luscious, spiced tomato and onion gravy, this recipe delivers a comforting blend of flavors without the use of nuts. Quick and easy to prepare in just 30 minutes, it uses pantry staples like ginger garlic paste, garam masala, and coriander powder to create a vibrant, flavorful masala. This gluten-free delight pairs beautifully with steamed rice or warm roti, making it an ideal weeknight dinner or satisfying addition to your meal prep routine. Garnished with fresh coriander, this dish is as visually appealing as it is delicious. If you’re searching for a nut-free Indian curry recipe that’s loaded with protein and packed with flavor, Nut-Free Egg Masala is a must-try!
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons oil
- 1 large onion
- 2 medium tomato
- 1 green chili
- 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
- 1 teaspoon salt
- 2 tablespoons fresh coriander leaves
- 1 cup water
Instructions
Place the eggs in a pot, cover with cold water, and bring to a boil. Once boiling, turn off the heat and cover for 10 minutes. Transfer the eggs to a bowl of ice water. Once cooled, peel and set aside.
Heat oil in a large pan over medium heat. Finely chop the onion and add it to the pan, sautéing until golden brown.
Add the ginger garlic paste and green chili (slit lengthwise) to the onions, cooking for an additional 2 minutes until fragrant.
Dice the tomatoes and add them to the pan. Cook until tomatoes are soft and the oil starts to separate from the mixture.
Stir in the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook the spices for a couple of minutes until they are well-incorporated.
Add the cup of water to the pan and bring to a simmer. Allow the masala to thicken slightly.
Cut the boiled eggs in half and carefully place them, cut side up, into the pan. Spoon the masala over the eggs gently.
Cover the pan and simmer on low heat for 5-7 minutes to allow the eggs to absorb the flavors.
Sprinkle the garam masala over the eggs, and garnish with chopped fresh coriander leaves before serving.
Serve the Nut-Free Egg Masala hot with steamed rice or roti.
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 5177 mg | 225% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 32.2 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 339 mg | 26% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1633 mg | 35% | |
*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.
