Egg and Shaljam Curry
PakistaniDinnerDesi eggsMedium
Boiled eggs and soft turnips (shaljam) in a gentle onion-tomato masala — a seasonal winter dinner from the Pakistani kitchen.
Prep time12 min
Cook time25 min
Total time37 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 3 turnips (shaljam), peeled and cubed
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp salt
- 3 tbsp oil
- Fresh coriander for garnish
Method
- Heat oil and fry the onion until golden.
- Add ginger-garlic paste, tomatoes and all the spices. Cook until the oil separates.
- Add the turnip cubes and 1 cup of water. Cover and cook for 15 minutes until the turnips are soft.
- Halve the boiled eggs and add them to the curry. Simmer 5 minutes.
- Garnish with coriander and serve hot with roti.
Nutrition — estimated per serving
Calories (estimate)210 kcal
Protein (estimate)11 g
Fat (estimate)13 g
Carbs (estimate)12 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
Choose small, firm turnips — they cook sweeter and faster. Food safety: eggs must be fully boiled; serve hot. Allergens: contains egg. Substitute: use radish (mooli) if turnips are not in season. Nutrition figures are estimates.