Loading...
A tangy and spicy North Indian egg curry featuring hard-boiled eggs simmered in a yogurt-based gravy infused with a unique blend of pickling spices. A flavorful twist on the classic anda curry.
For 4 servings
Prepare Achari Masala & Eggs
Sauté Aromatics
Build the Gravy
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
A tangy and spicy North Indian egg curry featuring hard-boiled eggs simmered in a yogurt-based gravy infused with a unique blend of pickling spices. A flavorful twist on the classic anda curry.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 378.44 calories per serving with 17.24g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Garnish
Replace the eggs with paneer cubes (lightly fried) or boiled potatoes. Add them at the final simmering stage.
Use 500g of boneless chicken pieces instead of eggs. Sauté the chicken after the onions are browned and cook until it's no longer pink before adding the tomato puree.
Reduce the amount of red chilli powder and use Kashmiri red chilli powder for color without much heat. You can also deseed the green chillies.
Add a tablespoon of traditional mango pickle masala along with the ground spices for an even more intense achari flavor.
Eggs are a complete protein source, containing all nine essential amino acids. This is crucial for muscle repair, immune function, and maintaining healthy skin and hair.
The blend of spices like fennel, cumin, and hing (asafoetida) is known in traditional medicine to aid digestion, reduce bloating, and improve overall gut health.
Key spices in this curry, such as turmeric (containing curcumin) and ginger, possess powerful natural anti-inflammatory compounds that help combat chronic inflammation in the body.
Mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for cardiovascular health by helping to lower bad cholesterol levels.
One serving of Achari Anda Curry (approximately 2 eggs with gravy) contains around 380-420 calories, depending on the amount of oil and the fat content of the curd used.
Yes, it can be a healthy dish. It's an excellent source of high-quality protein from eggs. The spices offer various health benefits. To make it healthier, you can reduce the amount of oil and use low-fat curd.
Absolutely. While mustard oil provides the signature pungent and authentic 'achari' flavor, you can substitute it with any neutral vegetable oil, sunflower oil, or even ghee.
Curdling happens when yogurt is added to a hot base too quickly. To fix it, you can try blending the gravy with an immersion blender until smooth. To prevent it, always lower the heat completely and stir the whisked yogurt in continuously and briskly.
Leftover Achari Anda Curry can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave. The gravy will thicken upon cooling, so you may need to add a splash of water when reheating.
Yes, you can use a store-bought achari masala powder to save time. Use about 2-3 tablespoons of the pre-made powder. However, freshly roasting and grinding the spices provides a much more aromatic and flavorful result.