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How to make keto egg tawa masala

keto egg

This keto egg curry has the flavor of Indian Dhaba-style egg curry! Intensely flavorful and delicious.

Cuisine
Courses
Time
Prep Time: 10 min Cook Time: 25 min
Servings 3
Description

This boiled egg curry is made on a tawa or skillet where the masalas get toasted a lot more than when cooked in a pot! The gravy turns out amazingly flavorful!

(Net carbs per serving: 2.7g)

Ingredients
  • 3 Boiled eggs (cut in halves)
  • 1 tomato (small (90g))
  • 1/4 onion (small (25g))
  • 2 cloves garlic (large)
  • 1/2 inch ginger
  • 1 tablespoon corainder leaves
  • 1/2 tablespoon butter
  • 1/2 teaspoon cumin seeds
  • 2 tablespoons oil (I use avocado oil)
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chilli powder (hot)
  • 1 teaspoon kashmiri red chilli powder
  • 1/2 teaspoon garam masala powder
  • 1/2 cup water
  • salt (to taste)
Instructions

  1. Set a skillet or shallow fry pan (called Tawa in Hindi) on medium heat

  2. Add 2 tbsp. oil (or enough to cover the surface of the pan)

  3. Add boiled eggs (cut in halves, yolk side down)

  4. Sprinkle some salt on the eggs

  5. Fry both sides till slightly golden brown (~1 min per side)

    Make sure that the skillet is hot before adding the eggs if not they may stick to the pan

  6. Take the eggs out in a bowl

  7. Make a coarse paste of onion, garlic and ginger

  8. To the same pan add cumin seeds

  9. Once the seeds start to splutter, add the paste of onion, garlic and ginger

  10. Stir fry the paste till it turns golden brown in color (~4-5min)

  11. Turn down the heat and add turmeric powder, coriander powder, kashmiri red chilli powder (to give it a red color, this chilli is not hot), normal red chilli powder and salt to taste

  12. Stir fry for 20-30 sec

  13. Add tomato purée and mix

  14. Add butter

  15. Stir fry the paste till it forms a thick (almost) dry paste (~5 min)

  16. Add 1/2 cup water and combine with the paste

  17. Add garam masala powder, coriander leaves and check for salt

  18. Add the egg pieces (yolk side down) and reduce the gravy till it thickens.

  19. Flip the egg pieces

  20. Garnish with fresh coriander leaves

Nutrition Facts per serving (from MyFitness Pal)

Servings 3

Amount Per Serving
Calories 191kcal
% Daily Value *
Total Fat 6.2g10%
Cholesterol 186mg62%
Sodium 85.4mg4%
Potassium 190.1mg6%
Total Carbohydrate 3.3g2%
Dietary Fiber 0.6g3%
Sugars 1.4g
Protein 7.3g15%
Vitamin C 3.1 mg
Calcium 5 mg
Iron 9 mg
Vitamin D 10 IU
Net Carbohydrates 2.7g

* No Added Sugars. The sodium content may vary based on the amount of salt added in the recipe. Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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