Achari Anda Masala
A tangy and spicy North Indian egg curry bursting with the unique flavors of pickling spices. Hard-boiled eggs simmered in a rich tomato-yogurt gravy make for a truly memorable meal.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Eggs & Achari Masala
- b.Gently make a few shallow slits on the surface of each peeled, hard-boiled egg. This helps them absorb the gravy.
- c.In a small, dry pan, roast the fennel, nigella, fenugreek, mustard, and cumin seeds on low heat for 1-2 minutes until they become fragrant. Be careful not to burn them.
- d.Allow the roasted spices to cool completely, then grind them into a coarse powder using a spice grinder or mortar and pestle. This is your fresh achari masala.
- 2
Step 2
- a.Sauté the Eggs
- b.Heat 1 tbsp of mustard oil in a wide pan or kadai over medium heat until it's lightly smoking.
- c.Carefully add the slit boiled eggs and sauté for 2-3 minutes, turning them gently, until they develop light golden-brown spots.
- d.Remove the eggs from the pan and set them aside.
- 3
Step 3
- a.Build the Gravy Base
- b.In the same pan, add the remaining 3 tbsp of mustard oil and heat it well.
- c.Add the hing and the freshly ground achari masala. Sauté for 30 seconds until aromatic.
- d.Add the finely chopped onions and cook on medium heat for 7-8 minutes, stirring frequently, until they turn soft and golden brown.
- e.Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- 4
Step 4
- a.Cook the Masala
- b.Add the tomato puree, turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well.
- c.Cook this mixture on medium-low heat for 8-10 minutes, stirring occasionally. The masala is ready when it thickens and you see oil separating from the sides.
- d.Reduce the heat to the lowest setting. Add the whisked curd, stirring continuously and vigorously for 2-3 minutes to prevent it from splitting. Cook until the curd is fully incorporated.
- 5
Step 5
- a.Simmer and Finish
- b.Pour in 1.5 cups of warm water and add salt. Stir well to combine and bring the gravy to a gentle boil.
- c.Gently place the sautéed eggs back into the gravy.
- d.Cover the pan and let the curry simmer on low heat for 5-7 minutes, allowing the eggs to soak up the flavors.
- e.Turn off the heat. Stir in the amchur powder and garam masala.
- f.Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For authentic flavor, use mustard oil. Heat it until it just begins to smoke to mellow its pungent taste before adding other ingredients.
- 2To prevent the curd from splitting, ensure it's at room temperature, whisked well, and added on the lowest possible heat while stirring continuously.
- 3Making shallow slits in the boiled eggs is a crucial step that helps them soak up the delicious masala.
- 4You can make a larger batch of the dry achari masala and store it in an airtight container for up to a month for quick use.
- 5Adjust the tanginess of the curry by increasing or decreasing the amount of amchur (dry mango powder) at the end.
Adapt it for your goals.
Vegetarian
Replace the eggs with 250g of paneer cubes or 4 medium-sized boiled and cubed potatoes. Sauté them just like the eggs before adding to the gravy.
Creamier GravyCreamier Gravy
For a richer, creamier texture, add 2 tablespoons of cashew paste along with the tomato puree.
Spicier VersionSpicier Version
Add 2-3 slit green chilies along with the onions for an extra kick of heat.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Aids Digestion
The blend of achari spices like fennel, cumin, and hing (asafoetida) are traditionally known to stimulate digestive enzymes, reduce bloating, and improve gut health.
Rich in Antioxidants
Spices like turmeric, cumin, and fenugreek are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
One serving of Achari Anda Masala contains approximately 330-350 calories, depending on the size of the eggs and the amount of oil used. It's a balanced main course dish.