Rajasthani Egg Laal Maas Style
IndianIndian RecipesDesi eggsMedium
Rajasthani laal maas, egg-style — boiled eggs simmered in a fiery red chilli and garlic gravy, the desert kingdom's famous red curry without the meat.
Prep time20 min
Cook time30 min
Total time50 min
Servings4
Ingredients
- 6 boiled eggs, peeled
- 2 tbsp ghee
- 1 onion, finely chopped
- 1 tbsp garlic, crushed
- 1 tbsp ginger, crushed
- 3 dried red chillies, soaked
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 cup yogurt, whisked
- 1 tsp garam masala
- Fresh coriander for garnish
Method
- Grind the soaked red chillies into a smooth paste.
- Heat ghee and fry the onion until golden.
- Add garlic and ginger; fry for 1 minute.
- Add the red chilli paste, chilli powder, coriander and cumin; cook until the oil separates.
- Lower the heat and add the whisked yogurt slowly, stirring constantly.
- Add 1 cup of water and simmer for 10 minutes.
- Add the boiled eggs and simmer for 5 more minutes so they absorb the gravy.
- Sprinkle garam masala, garnish and serve hot with bajra roti or rice.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)13 g
Fat (estimate)16 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
Food safety: cook the gravy well and serve hot. Allergen: egg, milk (yogurt, ghee). Reduce the chillies by half for a milder version. Keep the heat low when adding yogurt so it does not split. Nutrition values are estimates.