Directions:
- Grind the onions, ginger and chillies to form a paste.
- This is the'masala paste'.
- Hard boil the eggs.
- Peel the eggs.
- Cut the eggs into equal halves.
- Heat ghee/oil in a small skillet.
- Fry the masala paste for 4-5 minutes till the onions turn golden brown.
- Carefully place the halved eggs in the prepared masala.
- Fry for 2 minutes on low flame.
- Add milk.
- Mix well.
- Increase flame to high.
- Let the curry boil for a few minutes.
- Add salt.
- Reduce flame to a simmer.
- Allow the gravy (curry) to thicken.
- Once this happens, sprinkle garam masala on it.
- When cooked, garnish with corriander leaves.
- Serve hot with parathas or tandoori rotis (recipes posted separately).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.55 Kcal (923 kJ) | ||
| Calories from fat | 125.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.93g | 21% | |
|---|---|---|---|
| Cholesterol | 265.69mg | 89% | |
| Sodium | 125.01mg | 5% | |
| Potassium | 422.58mg | 9% | |
| Total Carbs | 12.82g | 4% | |
| Sugars | 7.52g | 30% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 11.88g | 24% | |
| Vitamin C | 113.2mg | 189% | |
| Iron | 1.8mg | 10% | |
| Calcium | 132.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 88.01 Kcal (368 kJ) | ||
| Calories from fat | 50.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.56g | 21% | |
|---|---|---|---|
| Cholesterol | 106.02mg | 89% | |
| Sodium | 49.88mg | 5% | |
| Potassium | 168.62mg | 9% | |
| Total Carbs | 5.12g | 4% | |
| Sugars | 3g | 30% | |
| Dietary Fiber | 0.8g | 8% | |
| Protein | 4.74g | 24% | |
| Vitamin C | 45.2mg | 189% | |
| Iron | 0.7mg | 10% | |
| Calcium | 52.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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