A classic Bengali egg curry where hard-boiled eggs are simmered in a rich, spicy, and aromatic onion-tomato masala. This semi-dry gravy dish pairs perfectly with rice or luchis for a hearty meal.
Prep15 min
Cook35 min
Servings4
Serving size: 1 serving
395cal
17gprotein
29gcarbs
24g
Ingredients
8 pcs Large Eggs (Hard-boiled and peeled)
2 pcs Potatoes (Medium-sized, peeled and halved)
4 tbsp Mustard Oil (Essential for authentic flavor)
A quintessential Bengali street food snack that's crunchy, spicy, and tangy all at once. Puffed rice is tossed with fresh vegetables, peanuts, and a signature pungent mustard oil dressing. Ready in minutes, it's the perfect light and flavorful treat.
Aromatic, perfectly spiced Anda Kassa with crunchy Mudhi - a soul-satisfying meal!
This odia dish is perfect for snack. With 819.5 calories and 26.82g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pcs Green Cardamom (Slightly crushed)
3 pcs Cloves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color, adjust for heat)
1 tsp Cumin Powder
1.5 tsp Coriander Powder
0.75 tsp Garam Masala Powder
0.5 tsp Sugar (Helps balance the flavors)
1.25 tsp Salt (Adjust to taste)
1 cup Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Boil and Prep Eggs & Potatoes
Place eggs and halved potatoes in a pot. Cover with water, add a pinch of salt, and bring to a boil. Cook for 10-12 minutes until eggs are hard-boiled and potatoes are fork-tender.
Drain the water and let them cool slightly. Peel the eggs and potatoes.
Gently make 2-3 shallow slits on the surface of each egg. This helps them absorb the masala flavors.
Toss the peeled eggs and potatoes with a pinch of turmeric powder and salt.
2
Fry Eggs and Potatoes
Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's slightly smoking. This removes its raw pungency.
Carefully slide in the boiled eggs. Fry for 2-3 minutes, turning gently, until they develop a light golden, slightly blistered skin. Remove with a slotted spoon and set aside.
In the same oil, add the potato halves. Fry for 4-5 minutes, turning, until they are golden brown on all sides. Remove and set aside with the eggs.
3
Sauté Aromatics and Onions
Reduce the heat to medium. In the remaining oil, add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
Add the finely chopped onions. Cook for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the rich color and flavor of the 'kassa'.
4
Build the Masala
Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
Add the tomato puree. Cook for 5-7 minutes, stirring, until the mixture thickens and you see oil separating from the sides of the masala.
Lower the heat, add the powdered spices: turmeric, Kashmiri red chili, cumin, and coriander powder, along with the salt and sugar. Stir continuously for 1 minute. Add a splash of water if the masala sticks to the pan.
5
Simmer the Curry
Add the fried potatoes and eggs back to the pan. Gently toss to coat them thoroughly with the masala, being careful not to break the eggs.
Pour in 1 cup of warm water and stir gently. Bring the curry to a boil.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. The gravy will thicken and the flavors will meld together.
6
Garnish and Serve
Turn off the heat. Sprinkle the garam masala powder over the curry and give it a final gentle stir.
Garnish with freshly chopped coriander leaves.
Let the Anda Kassa rest for 5-10 minutes before serving. This allows the flavors to deepen. Serve hot with steamed rice, roti, or luchi.
425cal
10gprotein
41gcarbs
26gfat
Ingredients
4 cup Muri (Also known as puffed rice)
1 medium Onion (finely chopped)
1 medium Tomato (deseeded and finely chopped)
1 medium Potato (boiled and finely diced)
1 small Cucumber (finely chopped)
2 whole Green Chili (finely chopped, adjust to taste)
1 cup Chanachur (A Bengali savory mix, or use Bombay mix)
0.5 cup Sev (for garnish)
0.25 cup Roasted Peanuts
2 tbsp Mustard Oil (raw and pungent is essential for authentic flavor)
3 tbsp Coriander Leaves (chopped)
2 tbsp Lemon Juice (freshly squeezed)
1 tsp Chaat Masala
0.5 tsp Kala Namak (Also known as black salt)
0.25 tsp Salt (adjust to taste, as chanachur is salty)
Instructions
1
In a large mixing bowl, combine the finely chopped onion, deseeded tomato, boiled potato, cucumber, green chilies, and roasted peanuts. This keeps the puffed rice separate to maintain its crunch until the last moment.
2
In a separate small bowl, whisk together the mustard oil, fresh lemon juice, chaat masala, kala namak, and salt. This creates an evenly mixed dressing.
3
Just before you are ready to serve, add the puffed rice (muri) and the chanachur to the large bowl with the vegetables.
4
Pour the prepared mustard oil dressing over the ingredients. Add about two-thirds of the chopped coriander leaves.
5
Using a large spoon, toss everything together quickly and gently for about 20-30 seconds until just combined. Be careful not to overmix, as this will make the muri soggy.
6
Immediately portion the Jhal Muri into serving bowls or traditional paper cones (thongas). Garnish generously with sev and the remaining coriander leaves. Serve instantly to enjoy the ultimate crunch and flavor.