Achari Anda Masala

Name: Achari Anda Masala
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 4 pcs egg (hard-boiled, peeled, pierced or halved); 2 tbsp oil; 0.5 tsp cumin seeds; 0.5 tsp mustard seeds; 0.5 tsp fennel seeds; 0.25 tsp nigella seeds; 0.25 tsp fenugreek seeds; 2 pcs onion (medium, finely chopped); 1 tsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, pureed); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch dry mango powder; 0.5 cup yogurt (whisked until smooth, at room temperature); 0.75 cup water; 0.5 tsp salt; 1 pinch garam masala; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(78)

TASTE SCORE

8/10

Hard-boiled eggs nestled in a tangy, spicy gravy bursting with pickling spices. The combination of fennel, mustard, nigella, and fenugreek seeds gives this curry its signature achari (pickle) flavor. A quick, rustic North Indian dish that pairs beautifully with paratha or steamed rice.

PREP

10m

COOK

25m

SERVES

1 KATORI

196 cal

SERVINGS

METHOD · 7 STEPS

boil · ~10 min
Boil and prepare the eggs.
1.Place eggs in a saucepan and cover with cold water.
2.Bring to a boil over high heat, then reduce heat and simmer for 8-10 minutes.
3.Drain hot water and transfer eggs to a bowl of cold water to cool.
4.Peel the eggs and prick them all over with a fork or halve them lengthwise.
TIPPricking the eggs helps them soak up the tangy achari gravy.
temper · ~2 min
Temper the whole spices.
1.Heat oil in a kadai over medium heat until shimmering.
2.Add cumin seeds and mustard seeds; wait until they splutter (30 seconds).
3.Add fennel seeds, nigella seeds, and fenugreek seeds; sauté for 20 seconds until fragrant.
TIPDo not let the fenugreek seeds burn — they turn bitter quickly. Keep the heat medium.
saute · ~9 min
Cook the onion base.
1.Add chopped onions and slit green chilies to the pan.
2.Sauté until the onions turn deep golden brown (7-8 minutes).
3.Add ginger-garlic paste and cook until the raw smell disappears (1 minute).
TIPScrape the pan occasionally — the onions should caramelize, not burn.
saute · ~7 min
Build the achari masala.
1.Lower the heat and add turmeric powder, red chili powder, coriander powder, and dry mango powder.
2.Sauté for 30 seconds until the spices bloom and release their aroma.
3.Pour in the tomato puree, add salt, and cook until the oil separates from the mixture (5-6 minutes).
TIPCooking the spices on low heat prevents burning and deepens the pickle-like flavor.
simmer · ~6 min
Simmer the gravy with yogurt.
1.Take the pan off the heat and let it cool slightly for 1 minute.
2.Stir in the whisked yogurt a little at a time, mixing constantly to prevent curdling.
3.Return the pan to low heat, add water, and stir to combine.
4.Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
TIPWarm yogurt to room temperature before adding — cold yogurt will curdle in the hot gravy.
simmer · ~5 min
Add the eggs and finish the curry.
1.Gently slide the prepared eggs into the simmering gravy.
2.Spoon some gravy over the eggs to coat them.
3.Cover and simmer on low heat for 5 minutes so the eggs absorb the achari flavors.
4.Sprinkle garam masala on top and turn off the heat.
TIPLet the curry rest covered for 5 extra minutes off the heat — the flavors intensify.
garnish
Garnish with chopped coriander leaves and serve hot.