Egg and Sweet Corn Masala
PakistaniDinnerDesi eggsEasy
Boiled eggs and sweet corn kernels in a buttery, mildly spiced masala — a quick, colourful dinner the whole family enjoys.
Prep time10 min
Cook time15 min
Total time25 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 1.5 cups sweet corn kernels, boiled
- 1 onion, finely chopped
- 1 tomato, chopped
- 1 tbsp ginger-garlic paste
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp chaat masala
- 1/2 tsp salt
- 2 tbsp butter
- Fresh coriander for garnish
Method
- Melt the butter and fry the onion until soft.
- Add ginger-garlic paste, tomato and all the spices. Cook 5 minutes.
- Add the sweet corn and cook for 5 minutes.
- Add the halved boiled eggs and toss gently so the masala coats them.
- Sprinkle chaat masala and coriander. Serve hot with roti or as a side with rice.
Nutrition — estimated per serving
Calories (estimate)250 kcal
Protein (estimate)12 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
Use fresh or frozen corn — both work well. Food safety: eggs must be fully boiled; serve hot. Allergens: contains egg and milk (butter). Substitute: use tinned corn, drained and rinsed, or add diced capsicum for extra colour. Nutrition figures are estimates.