Egg and Mushroom Masala Curry
PakistaniDinnerDesi eggsMedium
Boiled eggs and mushrooms in a rich onion-tomato masala — a hearty dinner with a soft, meaty texture.
Prep time10 min
Cook time20 min
Total time30 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 250 g mushrooms, sliced
- 1 onion, finely chopped
- 2 tomatoes, blended
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp salt
- 3 tbsp oil
- Fresh coriander for garnish
Method
- Heat oil and fry the onion until golden.
- Add ginger-garlic paste and the mushrooms. Fry on high heat for 4 minutes until the mushrooms release their water and turn golden.
- Add blended tomatoes and all the spices. Cook until the oil separates.
- Add the halved boiled eggs and 1/4 cup of water. Simmer 5 minutes.
- Garnish with coriander and serve hot with roti or naan.
Nutrition — estimated per serving
Calories (estimate)230 kcal
Protein (estimate)13 g
Fat (estimate)15 g
Carbs (estimate)10 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
Fry the mushrooms on high heat so they brown instead of steaming. Food safety: eggs must be fully boiled; serve hot. Allergens: contains egg. Substitute: use button mushrooms or oyster mushrooms, or add peas for extra colour. Nutrition figures are estimates.