Egg Tikka Masala (Eggs in Tomato Cream Sauce) REDUCED FAT

This post may contain affiliate links. Please read our disclosure policy.

Healthy & delicious Egg Tikka Masala is cooked in a creamy tomato cashew-based sauce and flavored with dry fenugreek leaves.

My sister, Deepa, is an amazing cook, infact, she is the best cook I have ever known. She will nail anything on the first try. Diwali 2009, I asked MY MOM to make “Paneer Tikka Masala”, she delegated this task to my sister, I was even more excited knowing my sister was going to make this dish. When I tried her dish… OMG, the gravy was so insanely good. I got the recipe from her and tested it by making “Egg Tikka Masala”. Instead of eggs, you can choose to use sauteed Tofu, Chicken, Vegetables, Paneer, pretty much anything. This dish is pretty low fat… I didn’t use heavy cream or butter, instead I opted for Light Sour Cream. Using Light Sour Cream will pretty much give you the same consistency as cream or butter, without the added fat.

You can choose to make this dish with or without water. If you want to eat this dish with rice, then add water, if you prefer roti, then skip the water. Your choice! Hope you like it as much as I did.

NUTRITION: This dish is rich in Protein and Vitamin D.

INGREDIENTS:

Oil – 1.5 tbsp
Onions – 2 big (chopped)
Garlic – 4 cloves (chopped)
Tomatoes – 2 big (chopped) (you can also use canned Crushed Tomatoes, about 14 oz.)
Chili Powder – 1 tsp
McCormick Paprika- 2 tsp (more than flavor, this adds color… people eat with their eyes!)
Turmeric Powder – 1/2 tsp
Salt to taste
Cashews – 1/4 cup
Water – 1 cup or more (optional)
Kasoori Methi (MDH)– 2-3 tbsp
Boiled Eggs – 6
Light Sour Cream – 1-2 BIG dollups

DIRECTIONS:

1. Chop garlic, onions, tomatoes.

2. Heat a pot on medium heat. Add oil. Add onions and garlic, saute until onions are golden, about 5 minutes.

3. Add tomatoes, chili powder, paprika, haldi, salt. Cover and simmer on low-medium heat.

4. This is what you should have after 10 minutes. Cook until the water has evaporated.

5. Transfer the HOT onion-tomato mixture to the blender (or a “Magic Bullet”), add cashews. Blend until thick and smooth.

6. Now, transfer the blended mixture back to the pot on low-medium heat. I added about 1 cup of water to achieve a more gravy consistency. This is totally optional.

TIP: If you want to serve the dish with rice, add water, if you want to eat the dish with Roti, you can skip the water.

7. Add dry fenugreek leaves and light sour cream.

8. Add boiled eggs. Serve with rice or roti.