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tariwali punjabi egg curry recipe. Easy, keto, glutenfree egg curry for rice and pulao

Healthy Egg Curry For Weight Loss

Rekha Kakkar
Try this egg curry for a high-protein, low-oil meal. Perfect for weight loss, it’s a flavorful Indian egg gravy that’s quick to prepare.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 25 minutes
Course curry
Cuisine indian cuisine, north indian
Servings 4
Calories 164 kcal

Ingredients
  

  • 4 eggs boiled
  • 1 tablespoon oil
  • 1 bayleaf tejpatta
  • ½ cup onion and green chilli paste
  • 1 teaspoon ginger garlic paste
  • 1 cup tomato puree fresh
  • ¼ teaspoon turmeric powder haldi
  • 1 teaspoon kashmiri red chilli powder laal mirch
  • ½ teaspoon black pepper kali mirch
  • 1 teaspoon coriander powder dhania
  • ½ teaspoon garam masala powder
  • Salt to taste
  • 1 cup water 200 ml
  • 3 tablespoon coriander leaves finely chopped

Instructions
 

  • Heat some oil in a pan on the medium flame.
  • Put in a bay leaf and add onion and green chilli paste.
  • Stir well, now add the grated ginger.
  • Stir and cook on slow flame till this gravy masala is roasted and begins to leave the sides of the pan and releases oil.
  • Add fresh tomato puree, stir and cook on slow heat for another 3-4 minutes.
  • Now add turmeric powder, kashmiri red chilli powder, coriander powder, black pepper powder, salt and garam masala powder. Mix all spices and fry for a minute.
  • Mix the spices well in the gravy and cook on slow heat for 7-8 minutes till it releases oil.
  • Add 1 cup of water and mix the curry.
  • When it comes to boil slit the boiled eggs on the sides and put them in the curry. Slitting the eggs helps the curry to seep in the eggs.
  • Allow the eggs to simmer in the gravy for another 5-10 minutes on slow heat .
  • Serve the egg curry gravy with long grain steamed rice, ghee roti or paratha and some salad.

Video

Notes

Watch Video of egg curry recipe in Hindi.
  • Make 3-4 slits on the boiled eggs to help the ‘Tari’ or curry to seep in them.
  • The slow cooking is essential for the ingredients to cook well and release maximum flavor.
  • For making the onion paste use 1 medium onion to 2 medium-size green chili.
  • Using Kashmiri red chili powder gives the curry a rich reddish color. Kashmiri Lal Mirch is not fiery so we have used the green chilies.
  • When the gravy masalas are roasted well it releases oil and leaves the sides of the pan. That is the sign of a well-roasted masala base ( bhuna masala) for your curry.

Nutrition

Calories: 164kcalCarbohydrates: 9gProtein: 7gFat: 11gSaturated Fat: 2gCholesterol: 164mgSodium: 86mgPotassium: 388mgFiber: 2gSugar: 5gVitamin A: 592IUVitamin C: 9mgCalcium: 46mgIron: 2mg
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