A creamy and tangy North Indian curry where hard-boiled eggs are simmered in a luscious, spiced yogurt gravy. This delightful dish offers a refreshing alternative to common tomato-based curries and comes together in about 30 minutes, making it perfect for a weeknight meal.
Prep10 min
Cook20 min
Servings4
Serving size: 1 cup
291cal
15gprotein
11gcarbs
21g
Ingredients
8 pcs Eggs (large, hard-boiled)
1.5 cup Dahi (full-fat, at room temperature)
2 tbsp Besan (acts as a stabilizer for the yogurt)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and delicious North Indian stir-fry featuring tender-crisp okra cooked with onions and a blend of aromatic spices. This quick dry curry is a perfect side dish for rotis and dal, ready in under 30 minutes.
About Dahi Anda Curry, Steamed Basmati Rice and Bhindi Bhujia
Creamy Dahi Anda Curry with rice and flavorful bhindi. A protein-packed, aromatic comfort food experience!
This bihari dish is perfect for lunch. With 729.42 calories and 23.56g of protein per serving, it's a nutritious choice for your meal plan.
fat
Turmeric Powder
1 tsp Red Chili Powder (adjust to your spice preference)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (crushed between palms)
1.25 tsp Salt (or to taste)
1 cup Water (use warm water if possible)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare Eggs & Yogurt Base
Hard-boil the eggs for 10-12 minutes. Once cooked, transfer them to an ice bath, then peel and set aside.
Gently prick the peeled eggs all over with a fork or toothpick. This helps them absorb the flavors of the gravy.
In a separate bowl, whisk the room-temperature dahi and besan until no lumps remain. Add the turmeric powder, red chili powder, and coriander powder, and whisk again to form a smooth, spiced yogurt mixture.
2
Sauté Aromatics
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and bay leaf. Allow them to sizzle and become fragrant, about 30 seconds.
Add the finely chopped onion and sauté for 6-8 minutes until it turns soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3
Incorporate Yogurt Gravy
Turn the heat down to the absolute lowest setting. This is a crucial step to prevent curdling.
Slowly pour the whisked yogurt mixture into the pan while stirring continuously and vigorously with your other hand.
Continue to stir constantly for 3-4 minutes until the gravy thickens slightly and you see specks of oil beginning to separate at the edges. Do not let it come to a rolling boil.
4
Simmer the Curry
Gently stir in 1 cup of warm water and the salt. Mix well and bring the gravy to a very gentle simmer over low heat.
Carefully add the pricked, hard-boiled eggs to the gravy.
Sprinkle the garam masala and crushed kasuri methi over the top. Gently stir to combine.
Cover the pan and let the curry simmer on low for 5-7 minutes, allowing the eggs to soak in the flavors.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving. This allows the flavors to meld together.
Serve hot with steamed basmati rice, roti, or naan.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Okra (Washed, dried thoroughly, and ends trimmed)
2 medium Onion (Thinly sliced)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
2 whole Green Chili (Slit lengthwise (optional))
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Amchur Powder (Also known as dry mango powder)
0.5 tsp Garam Masala (Optional)
1 tsp Salt (Adjust to taste)
Instructions
1
Prepare the okra. Wash the okra and spread it on a kitchen towel to air dry completely, or pat each one dry. This is the most critical step to prevent a slimy texture. Once bone dry, trim the top and tail, and chop into 1/2-inch thick rounds.
2
Sauté the aromatics. Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Add the sliced onions and slit green chilies, and sauté for 3-4 minutes until the onions soften and become translucent.
3
Cook the okra. Add the chopped okra and salt to the pan. Stir gently to combine. Cook uncovered for 8-10 minutes, stirring occasionally, until the okra is tender-crisp and the sliminess has disappeared. Avoid over-stirring to prevent the okra from breaking.
4
Add the spices. Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Mix gently to coat the okra evenly and cook for another 2 minutes, allowing the raw aroma of the spices to cook off.
5
Finish and serve. Turn off the heat. Sprinkle the amchur powder and garam masala over the bhujia. Give it a final gentle stir. Let it rest for a minute before serving hot with fresh rotis, parathas, or as a side with dal and rice.
