keto egg

How to make keto egg tawa masala

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

How to make keto egg tawa masala

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesServings:3 servings


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!

Macros per serving (from MyFitnessPal)
Net carbs: 2.7g
Total Fat: 6.2g
Total Protein: 7.3g



  1. Make a coarse paste of onion, garlic and ginger
  2. Make a purée of the tomato and set aside
  3. Set a skillet or shallow fry pan (called Tawa in Hindi) on medium heat
  4. Add 2 tbsp. oil (or enough to cover the surface of the pan)
  5. Add boiled eggs (cut in halves, yolk side down)
  6. Sprinkle some salt
  7. Fry both sides till slightly golden brown (~1 min per side)
  8. Make sure that the skillet is hot before adding the eggs if not they may stick to the pan
  9. Take the eggs out in a bowl
  10. To the same pan add cumin seeds
  11. Once the seeds start to splutter, add the paste of onion, garlic and ginger
  12. Stir fry the paste till it turns golden brown in color (~4-5min)
  13. 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
  14. Stir fry for 20-30 sec
  15. Add tomato purée and mix
  16. Add butter
  17. Stir fry the paste till it forms a thick dry paste (~5 min)
  18. Add 1/2 cup water and combine with the paste
  19. Add garam masala powder, coriander leaves and salt to taste
  20. Add the egg pieces (yolk side down) and reduce the gravy till it thickens.
  21. Flip the egg pieces 
  22. Garnish with fresh coriander leaves
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