I make different types of egg curries and roasts. Though roasts come out well, I was never happy with the outcome of curries. So I was always on the lookout for fine tuning my egg curry. The inspiration for this curry is my fellowgramer Natasha Didee @The Gutless foodie who’s trained chef, but on a healthy simple daily food journey. Do check out her FB page and Instagram to get an insight of her and her journey.
This recipe is adapted from her style as she’s an expert in making egg curries. Eggs are best source of proteins and you find multitudes of preparation starting from breakfast to dinner to snacks prepared with eggs especially hard boiled eggs. Please have a detailed browsing through my website for getting these recipes.
Hard-boiled eggs make a quick snack if you are in a hurry or can be used to sneak protein into your salad at lunch. Including hard-boiled eggs in your diet adds good fats to your body to keep your heart healthy, and they also pack important vitamins to help protect your eyes and keep your bones strong.
Hard-boiled eggs provide good fats called monounsaturated and polyunsaturated fats, or MUFAs and PUFAs. Replacing saturated and trans fats as much as possible with monounsaturated and polyunsaturated fats stabilizes your blood cholesterol levels and lowers your overall risk of heart disease, explains MayoClinic.com. These heart-healthy fats also regulate insulin in your blood, which keeps your blood sugar within a healthy range — especially beneficial if you have type 2 diabetes. More than two-thirds of the fat content of hard-boiled eggs comes from good MUFAs and PUFAs.
Hard-boiled eggs are naturally high in protein. You need protein to build muscle mass, but it also helps repair all tissues in your body and provides structure for cellular walls. Your diet should consist of 10 percent to 35 percent protein, or 50 to 175 grams for someone following a 2,000-calorie diet, according to the Dietary Guidelines for Americans 2010. One large hard-boiled egg provides more than 6 grams of protein.
One of the major vitamins in eggs is vitamin A. This vitamin is a component of a protein that absorbs light in your retinas, protects membranes around the cornea and lessens your risk of night blindness. Women need 700 micrograms of daily vitamin A and men require 900 micrograms, the Office of Dietary Supplements reports. Snacking on a large hard-boiled egg adds approximately 75 micrograms of vitamin A to your diet.
Hard-boiled eggs provide vitamin D to keep your bones and teeth strong. Vitamin D promotes the absorption of calcium and regulates calcium levels in your blood. This process ensures that your skeleton gets the calcium it needs for strength and structure. You need 600 international units of vitamin D each day, reports the Office of Dietary Supplements. You get about 45 international units of vitamin D from one large hard-boiled egg.
One large hard-boiled egg provides nearly 80 calories. About 60 percent of the calories come from fat. Eliminate nearly all of the fat, if you want to cut back on calories, by scooping out the egg yolk. By consuming only the lean protein from the egg white, you reduce your calorie intake by more than half.
With all these health benefits, plus an added advantage of peanuts, this curry is a showstopper for any meal. This dish can be paired with rice as well as different Indian breads. Sautéing all the condiments and spices and blending those into a purée make this creamy curry, not loosing any nutrients.
I have used some instant karaikuzhambu curry mix and meat masala in this recipe. Karaikuzhambu is optional. I added it to make it more flavorsome. Meat Masala powder can be of your choice. This will give an extra burst of flavors. Peanuts can be replaced with the nut of your choice and fresh milk can be replaced with coconut milk. Peanuts and milk give the creamy texture of to this curry. So try maximum to stick to this recipe if you are not allergic to peanuts and milk and enjoy this luscious curry.
Roughly slice the onions, ginger and garlic.
Boil the eggs, cool and peel
Heat oil in a pan. Add the onions and saute till slightly browned.
Add the ginger, garlic and shallots and saute till soft and aromatic.
Add the spice powders and cook till fragrant.
Pop in the tomatoes and mix up everything.
Cook till pulpy sticking the lid on
Cool and blend adding peanuts and enough water.
Heat the pan and add oil.
Throw in the curry leaves and fry till aromatic
Add the curry puree and simmer on medium heat adding the milk
Add the boiled eggs and simmer further for 2 minutes
Garnish with Coriander leaves and serve hot