Egg White and Tofu Korma
This Egg White and Tofu Korma is a delicious and healthy curry that is perfect for weight loss. It's gluten-free and packed with protein, making it a great option for those looking to manage their weight. However, people with a soy allergy should avoid this dish. This recipe uses a blend of aromatic spices to create a flavorful and satisfying meal.
Allergen Information: Contains Egg, Soy
Nutrition Facts
Per serving
Energy
159 kcal
Protein
12 g
Carbs
11 g
Fat
8 g
Fiber
2 g
Ingredients
Egg, poultry, white, raw
4 medium (132g)
Firm Tofu
0.5 cup, cubed (100g)
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
1 small cup (100g)
Garam Masala
1 tsp (3g)
Coriander Powder
1 tsp (2g)
Cumin seeds
0.25 tsp (1.25g)
Turmeric powder
0.25 tsp (1.25g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Rice bran oil
2 tsp (10g)
Plain Water
1 medium cup (250g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Chopped Green Chilli
2 tsp (4g)
Instructions
Preparation
For Boiling Egg whites:
Boil the eggs in salted water for 9-12 minutes.
Remove the eggs from the water and let them cool.
Peel the eggs and cut them in half lengthwise.
Use a small spoon to remove the yolks.
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add chopped tomatoes, ginger paste, garlic paste, and green chili. Cook for 3-4 minutes until the tomatoes soften and turn mushy.
Add coriander powder, turmeric powder, garam masala, and salt. Stir well.
Add paneer cubes and boiled egg white halves. Mix well, ensuring the paneer and eggs are coated in the masala.
Add water and stir well. Let it cook for 5-7 minutes over medium heat until the curry thickens.
Garnish with fresh coriander leaves and serve hot.