Anda Chaap Masala
A unique and delicious curry where hard-boiled eggs are wrapped in a spicy potato mixture, fried until golden, and then simmered in a rich, creamy tomato-onion gravy. A showstopper dish for any special meal!
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Potato Coating
- b.In a large mixing bowl, combine the mashed potatoes, besan, 0.5 tsp red chili powder, 0.25 tsp turmeric powder, 0.5 tsp garam masala, 0.5 tsp salt, and 2 tbsp of chopped coriander leaves.
- c.Mix thoroughly to form a smooth, non-sticky dough. If the mixture is too sticky, add another tablespoon of besan.
- 2
Step 2
- a.Form the Anda Chaaps
- b.Divide the potato mixture into 8 equal portions.
- c.Take one portion and flatten it on your palm to form a disc.
- d.Place one hard-boiled egg in the center and carefully wrap the potato mixture around it, ensuring it is completely sealed without any cracks.
- e.Gently roll it between your palms to give it a smooth, oval shape. Repeat for all the eggs.
- 3
Step 3
- a.Shallow-Fry the Chaaps
- b.Heat 1/2 cup of oil in a wide, heavy-bottomed pan over medium heat.
- c.Once the oil is hot, carefully place the prepared chaaps in the pan. Do not overcrowd; fry in two batches if necessary.
- d.Fry for 6-8 minutes, turning them gently and occasionally, until they are golden brown and crisp on all sides.
- e.Remove the fried chaaps with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 4
Step 4
- a.Prepare the Gravy Base (Tadka)
- b.In a separate kadai or large pan, heat 3 tbsp of ghee over medium heat.
- c.Add the cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for about 30 seconds until the spices become fragrant.
- d.Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they turn soft and golden brown.
- e.Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
- 5
Step 5
- a.Cook the Masala
- b.Reduce the heat to low. Add the remaining 1 tsp red chili powder, 0.5 tsp turmeric powder, and 1 tbsp coriander powder. Stir for 30 seconds to prevent burning.
- c.Pour in the tomato puree and add the remaining 1 tsp of salt. Mix well.
- d.Cook the masala for 8-10 minutes, stirring frequently, until it thickens and you see oil separating from the sides of the pan.
- 6
Step 6
- a.Finish and Assemble the Curry
- b.Add 1.5 cups of hot water to the cooked masala and stir well to form a smooth gravy. Bring it to a boil.
- c.Reduce the heat to low, cover the pan, and let the gravy simmer for 5 minutes to allow the flavors to meld.
- d.Stir in the heavy cream, the remaining 0.5 tsp garam masala, and the crushed kasuri methi. Cook for another 1-2 minutes.
- e.Just before serving, gently slide the fried anda chaaps into the gravy. Let them simmer for 2-3 minutes. Avoid vigorous stirring to prevent them from breaking.
- f.Garnish with the remaining 2 tbsp of chopped coriander leaves and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use starchy potatoes like Russet or Idaho, as they are less watery and create a better coating.
- 2Mash the potatoes while they are still warm for a smoother, lump-free texture.
- 3Ensure the potato mixture completely seals the egg to prevent it from breaking open while frying.
- 4Fry the chaaps on a consistent medium heat to ensure they cook evenly and become crisp without absorbing too much oil.
- 5For a richer, restaurant-style gravy, add a paste of 10-12 soaked and ground cashews along with the tomato puree.
- 6Add the fried chaaps to the gravy only when you are ready to serve to maintain their crispy exterior.
Adapt it for your goals.
Vegetarian Version
Replace the hard-boiled eggs with cubes of paneer or firm tofu. Wrap the potato mixture around them and follow the same process.
Spicier KickSpicier Kick
Add 2-3 finely chopped green chilies along with the ginger-garlic paste for extra heat.
Lighter GravyLighter Gravy
Substitute the heavy cream with 1/4 cup of whisked full-fat yogurt or milk for a lighter, tangier gravy. If using yogurt, whisk it well and add it at the end on low heat to prevent curdling.
No Onion No GarlicNo Onion No Garlic
For a satvik version, skip the onions and ginger-garlic paste. Increase the amount of tomato puree and add a pinch of asafoetida (hing) to the initial tempering.
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.
Energy Boosting Carbohydrates
Potatoes provide complex carbohydrates, which are the body's primary fuel source, offering sustained energy to keep you active and full.
Rich in Vitamins and Minerals
This dish contains essential nutrients from its various ingredients, including Vitamin D and B12 from eggs, potassium from potatoes, and antioxidants from tomatoes and spices.
Frequently asked questions
Ensure your mashed potato mixture is not too moist. Using starchy potatoes helps. Also, the besan acts as a binder. Make sure to seal the egg completely without any cracks and be gentle when turning them in the oil.