Desi Egg and Vegetable Handi
PakistaniDinnerDesi eggsMedium
Boiled eggs with mixed vegetables in a thick handi masala — a complete one-pot dinner.
Prep time15 min
Cook time28 min
Total time43 min
Servings4
Ingredients
- 6 Desi eggs, boiled and peeled
- 1 cup mixed vegetables (peas, carrots, potatoes, cauliflower)
- 2 onions, finely chopped
- 3 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp dhania powder
- 1/2 tsp garam masala
- 1/2 tsp salt
- 3 tbsp oil
Method
- Heat oil and fry the onions until golden.
- Add ginger-garlic paste and tomatoes; cook until the oil separates.
- Add the spices, vegetables and 1 cup water; cover and cook 15 minutes until soft.
- Add the boiled eggs and simmer 5 minutes. Serve hot with naan or roti.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)13 g
Fat (estimate)15 g
Carbs (estimate)20 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cut vegetables evenly so they cook together. Food safety: eggs must be fully boiled; refrigerate leftovers within 2 hours. Allergens: contains egg. Substitute: use any seasonal vegetables. Nutrition figures are estimates only, based on standard per-egg values.