Egg and Kaddu Curry
PakistaniLunchDesi eggsMedium
Sweet kaddu simmered in a mild spiced masala with boiled eggs — a gentle, homely lunch curry.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 300 g kaddu (pumpkin), peeled and cubed
- 2 onions, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 3 tbsp oil
- Fresh coriander for garnish
- Salt to taste
Method
- Heat oil and fry the onions until golden brown.
- Add ginger-garlic paste, then the tomatoes and all the dry spices. Cook until the oil separates.
- Add the kaddu cubes and 1 cup of water. Cover and cook for 15 minutes until the kaddu is soft.
- Add the boiled eggs and simmer for 5 more minutes.
- Garnish with coriander and serve hot with roti or rice.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)11 g
Fat (estimate)14 g
Carbs (estimate)22 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
Do not overcook the kaddu — it should hold its shape, not turn to mash. Food safety: eggs must be fully boiled and the curry served hot. Allergens: contains egg. Substitute: use lauki instead of kaddu for a lighter curry. Nutrition figures are estimates only.