Is Gujarati Egg Curry healthy?

Yes, it can be a healthy dish. It's a great source of high-quality protein from eggs. The gravy contains beneficial spices like turmeric and ginger. To make it healthier, you can reduce the amount of oil and salt.

Can I make this curry ahead of time?

Yes, you can prepare the gravy a day in advance and store it in the refrigerator. When ready to serve, reheat the gravy and add freshly boiled eggs to it. This prevents the eggs from becoming tough.

My gravy has lumps. How can I fix it?

If you get lumps after adding the besan slurry, use a whisk to vigorously break them down. If that doesn't work, you can pass the gravy through a sieve before adding the eggs.

What should I serve with Gujarati Egg Curry?

This curry pairs beautifully with soft rotis (phulka), parathas, or theplas. It also goes well with steamed rice or jeera rice.

Home / Recipes / gujarati / Gujarati Egg Curry

gujaratiMediumeggetariandairy freenut freehigh protein

Gujarati Egg Curry

RATING

4.4/5(52)

TASTE SCORE

8/10

A delightful egg curry with a unique sweet, tangy, and savory flavor profile from Gujarat. Hard-boiled eggs are simmered in a rich tomato-onion gravy thickened with chickpea flour.

PREP

15m

COOK

30m

SERVES

ONE SERVING CONTAINS APPROXIMATELY 1 CUP OF CURRY AND 2 HARD-BOILED EGGS.

294 cal

SERVINGS

INSTRUCTIONS

6 steps. 30 minutes total.

6 STEPS

1
Step 1
- a.Prepare the Eggs
- b.Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, turn off the heat, and let stand for 10-12 minutes.
- c.Transfer eggs to an ice bath to cool completely. Peel the eggs and make 2-3 shallow diagonal slits on each one. Set aside.
2
Step 2
- a.Sauté Aromatics and Build the Base
- b.Heat oil in a wide pan or kadai over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add the hing.
- c.Immediately add the finely chopped onions and slit green chilies. Sauté for 7-8 minutes until the onions are soft and light golden brown.
- d.Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
3
Step 3
- a.Cook the Masala
- b.Add the tomato puree to the pan. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
- c.Lower the heat and add the turmeric powder, red chili powder, and dhana jeeru. Stir and cook for 30-40 seconds until fragrant.
4
Step 4
- a.Thicken with Besan Slurry
- b.In a small bowl, whisk the besan with 1/4 cup of water until you have a completely smooth, lump-free slurry.
- c.Pour this slurry into the pan while stirring continuously to prevent lumps. Cook for 2-3 minutes, stirring constantly, until the besan is cooked and the gravy base thickens.
5
Step 5
- a.Simmer the Curry
- b.Gradually pour in the remaining 2 cups of water, stirring well to combine everything. Add the salt and grated jaggery.
- c.Bring the gravy to a gentle boil. Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes for the flavors to meld and the gravy to thicken.
- d.Gently slide the slit hard-boiled eggs into the simmering gravy. Cook for another 4-5 minutes, allowing the eggs to absorb the flavors.
6
Step 6
- a.Finish and Garnish
- b.Turn off the heat. Stir in the garam masala and fresh lemon juice.
- c.Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving.

PRO TIPS

What to keep in mind.

4 tips from the recipe — small details that make a real difference to the final dish.

1
For a richer flavor, lightly pan-fry the slit boiled eggs in 1 teaspoon of oil with a pinch of turmeric and red chili powder until they are lightly golden before adding them to the gravy.
2
Always add the besan slurry on low heat and stir continuously to ensure a smooth, lump-free gravy.
3
The balance of jaggery (sweet) and lemon juice (tangy) is key. Taste and adjust at the end to suit your preference.
4
Don't overcook the eggs in the gravy, as they can become rubbery. 4-5 minutes is sufficient to heat them through and let them absorb flavor.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Replace the eggs with 4 medium-sized boiled and cubed potatoes to make 'Bateta nu Shaak' (Gujarati Potato Curry). Add the potatoes at the same stage as the eggs.

With Peanuts

Add 2 tablespoons of coarsely crushed roasted peanuts along with the powdered spices for a nutty flavor and crunchy texture, which is common in Gujarati cuisine.

Different Tang

Substitute the lemon juice with 1 tablespoon of tamarind pulp for a deeper, more complex tangy flavor.

Creamier Gravy

For a richer, creamier texture, add 2 tablespoons of full-fat yogurt (curd) after cooking the tomatoes. Whisk the yogurt well and add it on low heat to prevent curdling.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Protein

Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.

leaf

Aids Digestion

The use of traditional spices like cumin, coriander, and hing (asafoetida) can help stimulate digestive enzymes and improve gut health.

antioxidant

Rich in Antioxidants

Tomatoes are rich in lycopene, and spices like turmeric contain curcumin, both of which are powerful antioxidants that help combat cellular damage.

QUESTIONS?

Frequently asked questions

One serving of Gujarati Egg Curry contains approximately 300-350 calories, depending on the amount of oil used and the size of the eggs.

PAIRS WELL WITH

Complete meals featuring this recipe

fusion·5 min·347 cal

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Gujarati Egg Curry

For 4 servings

6 steps. 30 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6