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)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A luxurious and creamy lentil dish from the royal kitchens of Mughlai cuisine. Made with pigeon peas (toor dal) and enriched with milk and cream, this dal boasts a velvety texture and a mildly spiced, aromatic flavor that is pure comfort in a bowl.
Flavorful Anda Masala with aromatic Jeera Rice & creamy, protein-packed Dal Sultani – a homestyle delight!
This awadhi dish is perfect for lunch. With 1020.9300000000001 calories and 33.91g of protein per serving, it's a nutritious choice 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: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
1 cup Toor Dal (Also known as Arhar Dal. Rinse well before soaking.)
3.5 cup Water (3 cups for pressure cooking and 0.5 cup for adjusting consistency)
3 tbsp Ghee (Divided use)
1 tsp Cumin Seeds
1 pcs Bay Leaf
1 inch Cinnamon Stick
1 pcs Onion (Large, finely chopped)
1 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
0.75 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
3 tbsp Curd (Full-fat, whisked until smooth)
1 cup Whole Milk (At room temperature)
1.25 tsp Salt (Or to taste)
0.5 tsp Sugar (Balances the flavors)
3 tbsp Heavy Cream
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 pcs Dried Red Chilies (Broken in half)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Soak the Dal
Rinse the toor dal under running water until the water runs clear.
Soak the dal in ample water for at least 30-60 minutes. This step is crucial for a creamy texture. Drain the water completely before cooking.
2
Pressure Cook the Dal
In a pressure cooker, combine the soaked and drained dal, 3 cups of water, 1 tsp of salt, turmeric powder, bay leaf, and the cinnamon stick.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker, remove and discard the bay leaf and cinnamon stick.
Whisk the dal vigorously until it is smooth and creamy. Set aside.
3
Prepare the Masala Base
Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onion and sauté until it turns a deep golden brown. This will take about 8-10 minutes and is essential for the dal's signature sweet, rich flavor.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Combine and Simmer
Reduce the heat to low. Add the Kashmiri red chili powder and stir for 10 seconds.
Immediately add the whisked curd, stirring continuously and vigorously for 1 minute to prevent it from splitting.
Pour the cooked, whisked dal into the pan. Mix everything together well.
Stir in the milk and about 1/2 cup of water to achieve your desired consistency. Add the remaining salt and the sugar.
Bring the dal to a gentle simmer and let it cook on low heat for 8-10 minutes, allowing the flavors to meld beautifully. Stir occasionally to prevent sticking.
5
Finish the Dal
Stir in the heavy cream, garam masala, and fresh lemon juice. Mix gently to combine.
Cook for just 1-2 more minutes on the lowest heat. It is important not to boil the dal after adding the cream. Turn off the flame.
6
Prepare the Final Tempering (Tadka)
In a small tadka pan, heat the remaining 1 tbsp of ghee over medium heat.
Add the cumin seeds and let them sizzle and pop.
Add the broken dried red chilies and sauté for about 20-30 seconds until they darken slightly and become aromatic.
Immediately pour this hot, fragrant tempering over the prepared dal.
7
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve Dal Sultani hot with naan, roti, or jeera rice for a truly royal meal.
