Egg and Tomato Light Curry
PakistaniHealthyDesi eggsEasy
A light desi curry of Desi eggs and tomato in a gentle onion masala with very little oil — fresh, balanced and easy with roti.
Prep time10 min
Cook time20 min
Total time30 min
Servings2
Ingredients
- 4 Desi eggs, boiled and halved
- 3 tomatoes, chopped
- 1 onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp salt
- 1 tbsp oil
- Fresh coriander and green chillies for garnish
Method
- Heat oil and fry the onion until soft and light golden.
- Add ginger-garlic paste and tomatoes; cook until soft and pulpy.
- Add coriander powder, turmeric, red chilli and salt; cook for 2 minutes.
- Add the boiled egg halves and a splash of water; cover and simmer for 5 minutes.
- Garnish with coriander and green chillies; serve hot with roti.
Nutrition — estimated per serving
Calories (estimate)230 kcal
Protein (estimate)14 g
Fat (estimate)11 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
Cook until the masala is soft and the eggs are heated through. Allergens: contains egg. Substitute: add a handful of palak for extra greens. Nutrition figures are estimates only, based on standard per-egg values. A light, balanced dish.