Egg and Paneer Masala Curry
IndianDinnerDesi eggsMedium
Boiled eggs and soft paneer cubes in a creamy tomato masala — a rich vegetarian dinner for the family.
Prep time12 min
Cook time22 min
Total time34 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 200 g paneer, cubed
- 2 onions, 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
- 1/4 cup cream
- 1/2 tsp salt
- 3 tbsp oil or ghee
- Fresh coriander for garnish
Method
- Heat oil and fry the onion until golden. Add ginger-garlic paste, then blended tomatoes and all the dry spices. Cook until the oil separates.
- Add the paneer cubes and 1/2 cup of water. Simmer 8 minutes.
- Stir in the cream and garam masala.
- Add the halved boiled eggs and simmer 3 minutes.
- Garnish with coriander and serve hot with naan or roti.
Nutrition — estimated per serving
Calories (estimate)320 kcal
Protein (estimate)18 g
Fat (estimate)22 g
Carbs (estimate)11 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
Soak the paneer in warm water for 5 minutes before cooking so it stays soft. Food safety: eggs must be fully boiled; serve hot. Allergens: contains egg and milk (paneer, cream). Substitute: use tofu instead of paneer, or skip the cream for a lighter curry. Nutrition figures are estimates.