Anda Bhaji
Hard-boiled eggs simmered in a spiced onion-tomato gravy. A comforting, protein-rich Indian dish that comes together quickly with simple pantry staples. Perfect with roti, paratha, or steamed rice.
For 4 servings
- boil · ~10 min
Boil the eggs.
Place eggs in a saucepan, cover with water, and boil for 10 minutes. Cool under running water, peel, and prick lightly with a fork all over so the gravy seeps in.
TIPPricking the eggs helps them absorb the gravy and prevents them from bursting while simmering. - temper · ~8 min
Sauté the onions to golden.
1.Heat oil in a kadai over medium flame.2.Add chopped onions and sauté until deep golden brown (7-8 minutes). - saute · ~5 min
Build the masala base.
1.Add ginger-garlic paste and slit green chilies. Sauté 1 minute until raw smell disappears.2.Add chopped tomatoes and cook until soft and mushy (3-4 minutes).3.Add turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala. Sauté 30 seconds until fragrant.4.Add salt and mix well.TIPCook the tomatoes thoroughly until oil separates from the masala for the richest flavor. - simmer · ~10 min
Simmer the gravy with boiled eggs.
1.Pour in water and bring to a gentle boil.2.Add the boiled eggs, cover, and simmer for 8-10 minutes. Stir occasionally.3.Let the gravy thicken to your liking.TIPAdd less water for a thicker gravy or a splash more if it looks too dry. - garnish
Garnish with chopped coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick the boiled eggs with a fork before simmering so the spiced gravy seeps into the eggs.
- 2Sauté the onions until deep golden brown for a sweeter, richer masala base.
- 3Cook the tomato masala until oil visibly separates from the mixture for maximum flavor.
- 4Adjust the water quantity to control gravy thickness — less for a dry bhaji, more for a saucy curry.
- 5Simmer the eggs covered for at least 8 minutes so they absorb the spices without turning rubbery.
- 6For a restaurant-style finish, add 1 tablespoon of cream or butter just before serving.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tablespoon and dry-roast the spices in the pan before adding onions. For a lighter version, skip the tempering step and simply stir-fry the masala with minimal oil.
high proteinHigh-protein
Add 1 cup of boiled chickpeas or paneer cubes along with the eggs for a protein boost. Increase garam masala slightly to coat the extra ingredients.
jainJain
Omit ginger-garlic paste and replace onions with asafoetida (hing) and extra tomatoes. Use only turmeric, red chili, and cumin powders to keep it Jain-friendly.
veganVegan
Substitute boiled eggs with cubed tofu or vegan egg replacer (like boiled potato & chickpea flour balls). Use oil-based gravy and skip ghee or cream.
smokySmoky
After simmering, char a piece of coal on a small foil cup, place it in the pan, drizzle a drop of ghee, and cover for 2 minutes to infuse a wood-smoked aroma.
Why this is on our healthy list.
High-Quality Protein
Eggs provide complete protein with all essential amino acids, supporting muscle repair and satiety.
Rich in Antioxidants
Turmeric and cumin powder contain curcumin and other compounds that help reduce inflammation and oxidative stress.
Good Source of Vitamin C
Fresh tomatoes and cilantro add a boost of immune-supporting vitamin C to the dish.
Gut-Friendly Spices
Ginger, garlic, and cumin aid digestion and can help soothe the stomach when eaten in moderation.
Frequently asked questions
Yes, cold boiled eggs work well. Prick them with a fork before adding to the hot gravy so they absorb the spices; simmer for a few extra minutes to warm through.
