Hard-boiled eggs simmered in a rich and spicy onion-tomato gravy. This classic North Indian curry is a quick, protein-packed meal perfect with roti or rice, ready in under 30 minutes.
Prep10 min
Cook25 min
Servings4
Serving size: 2 eggs(Serving includes 2 eggs and about 1 cup of gravy.)
349cal
16gprotein
19gcarbs
24g
Ingredients
8 large Eggs
2 medium Onion (finely chopped)
1.5 cup Tomato Puree (from about 3 medium tomatoes)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Crisp, tangy pickled pearl onions soaked in a sweet and sour vinegar brine. This classic Indian restaurant-style condiment adds a refreshing crunch to rich curries and tandoori dishes.
About Anda Masala, Butter Naan and Sirke Wale Pyaaz
Perfectly spiced Anda Masala with buttery naan – a protein-packed, soul-satisfying comfort food!
This mughlai dish is perfect for dinner. With 831.9799999999999 calories and 25.830000000000002g of protein per serving, it's a muscle-gain option for your meal plan.
fat
Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (dried fenugreek leaves)
1.25 tsp Salt (or to taste)
1.5 cup Water (warm)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and cover with cold water by at least an inch.
Bring to a rolling boil over high heat, then reduce the heat to a gentle simmer and cook for 10 minutes for hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water until cool enough to handle.
Peel the eggs carefully and make 2-3 shallow diagonal slits on each one. This helps them absorb the masala flavors.
2
Sauté the Eggs
Heat 1 tbsp of oil in a wide pan or kadai over medium heat.
Add the boiled and slit eggs, a pinch of turmeric powder, and a pinch of Kashmiri red chili powder.
Sauté for 2-3 minutes, gently tossing, until the eggs are lightly golden and have a slightly crisp, blistered skin. Remove from the pan and set aside.
3
Prepare the Masala Base
In the same pan, add the remaining 3 tbsp of oil.
Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 6-8 minutes, stirring frequently, until they turn soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
4
Cook the Tomato Masala
Add the tomato puree to the pan.
Stir in the turmeric powder, Kashmiri red chili powder, coriander powder, and salt.
Mix everything well and cook the masala on medium-low heat for 5-7 minutes. Stir occasionally until the mixture thickens and you see oil separating at the edges.
5
Simmer the Curry
Pour in 1.5 cups of warm water and stir well, scraping any bits stuck to the bottom of the pan.
Bring the gravy to a boil, then reduce the heat to a simmer.
Crush the kasuri methi between your palms and add it to the gravy along with the garam masala.
Gently slide the sautéed eggs into the simmering gravy.
Cover the pan and let it simmer for 5-7 minutes, allowing the eggs to absorb the rich flavors of the curry.
6
Garnish and Serve
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Let the Anda Masala rest for 5 minutes for the flavors to meld together.
Serve hot with fresh rotis, naan, parathas, or steamed basmati rice.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Peel the pearl onions. To make peeling easier, blanch them in hot water for 2 minutes, then immediately transfer to a bowl of ice-cold water.
Trim the root and stem ends of each onion, keeping them whole.
Make a small, shallow cross-shaped incision on the top of each onion. This helps the brine penetrate deeper for better flavor.
2
Make the Pickling Brine
In a non-reactive saucepan (like stainless steel or enamel), combine the water, white vinegar, sugar, and salt.
Add the julienned ginger, slit green chilies, and black peppercorns.
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt dissolve completely. This should take about 3-5 minutes.
3
Assemble the Pickle
Place the peeled pearl onions and the thin slice of beetroot into a clean, sterilized 500ml (16 oz) glass jar.
Carefully pour the hot pickling brine over the onions, ensuring they are fully submerged. Gently tap the jar on the counter to release any air bubbles.
4
Cool, Store, and Serve
Allow the jar to cool to room temperature on the counter, which may take 1-2 hours.
Once completely cool, seal the jar with an airtight lid and place it in the refrigerator.
For the best flavor and crunch, let the onions pickle for at least 24 hours before serving. The flavor will continue to develop and intensify over the next few days.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
