Achari Anda Curry

Name: Achari Anda Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 4 pcs boiled eggs (peeled); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 5 pcs garlic (cloves, minced); 1 pcs green chili (slit); 2 tbsp mustard oil; 0.5 tsp mustard seeds; 1 tsp fennel seeds (lightly crushed); 0.5 tsp nigella seeds; 0.5 tsp fenugreek seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 tsp pickle masala (from mixed pickle jar); 0.25 cup yogurt (plain, whisked); 1 cup water; 0.5 tsp salt; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(72)

TASTE SCORE

8/10

Boiled eggs simmered in a tangy, spiced gravy with classic achari flavors from mustard, fennel, nigella, and fenugreek. It is bold, comforting, and pairs especially well with roti, paratha, or steamed rice.

PREP

15m

COOK

25m

SERVES

1 KATORI

205 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Boil and peel the eggs.
Boil the eggs until set, cool them in water, then peel. Make 2 to 3 light slits on each egg so they take in the gravy better.
TIPLight slits help the achari gravy coat the eggs without breaking them.
fry · ~2 min
Lightly fry the eggs.
Heat 1 tsp mustard oil in a pan and roll the eggs in it for 1 to 2 minutes until lightly blistered. Remove and keep aside.
TIPKeep the heat medium so the eggs color lightly and do not turn rubbery.
temper · ~2 min
Make the achari tempering.
1.Heat the remaining mustard oil until it reaches a smoking point, then lower the heat slightly.
2.Add mustard seeds, cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds.
3.Let the spices crackle and turn fragrant for 20 to 30 seconds.
TIPDo not let the fenugreek seeds darken too much or the curry can taste bitter.
saute · ~7 min
Cook the onion base.
1.Add onion and green chili to the pan.
2.Cook until the onion turns soft and light golden, about 5 to 6 minutes.
3.Add ginger and garlic, then sauté for 1 minute until the raw smell fades.
saute · ~7 min
Build the masala.
1.Add tomato and cook until soft and pulpy, about 4 to 5 minutes.
2.Stir in turmeric powder, red chili powder, coriander powder, pickle masala, and salt.
3.Cook the masala for 2 minutes, stirring often, until the oil starts to separate.
TIPA well-cooked masala gives the curry its full achari depth and keeps the gravy from tasting raw.
mix · ~2 min
Add the yogurt.
Lower the heat and stir in the whisked yogurt slowly. Mix continuously for 1 to 2 minutes so it blends smoothly into the masala.
TIPLow heat and constant stirring keep the yogurt from splitting.
simmer · ~8 min
Simmer the eggs in the gravy.
Pour in water and bring the gravy to a gentle simmer. Add the fried eggs, cover, and simmer for 6 to 8 minutes so the achari flavors soak in.
garnish
Finish with coriander leaves.
serve
Serve hot with roti, paratha, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Prick only shallow slits in the boiled eggs; deep cuts can make them split while simmering.
2
Smoke the mustard oil briefly, then lower the heat before adding whole spices to mellow its sharpness.
3
Keep the fenugreek seeds from turning dark brown, or the achari gravy will taste noticeably bitter.
4
Whisk the yogurt until smooth and add it on low heat, stirring constantly to prevent curdling.
5
Cook the tomato-onion masala until oil separates; that is the cue the gravy will taste rounded, not raw.
6
Let the curry rest for 10 minutes after cooking so the eggs absorb more of the pickle-spice flavor.
7
This curry tastes even better the next day; reheat gently with a splash of water if the gravy thickens.