Anda Changezi
Boiled eggs simmered in a rich North Indian gravy of onions, tomatoes, yogurt, and warm spices. It is bold, comforting, and perfect in small portions with roti, naan, or jeera rice.
For 4 servings
- prep · ~10 min
Prep the eggs and gravy ingredients.
1.Peel the boiled eggs and make 2 to 3 light slits on each one.2.Finely chop the onions.3.Puree the tomatoes until smooth.4.Whisk the yogurt in a bowl until creamy. - saute · ~8 min
Heat the whole spices and onions.
1.Heat oil in a kadai over medium heat.2.Add cumin seeds and bay leaf and let them sizzle for 20 to 30 seconds.3.Add the chopped onions and cook until golden, 6 to 8 minutes.TIPCook the onions well for the deep, slightly sweet base that gives this curry its signature taste. - saute · ~9 min
Build the masala.
1.Add ginger-garlic paste and green chili and cook for 1 minute.2.Add tomato puree and cook until thick and glossy, 5 to 6 minutes.3.Stir in turmeric powder, red chili powder, coriander powder, cumin powder, and salt.4.Cook the masala for 1 to 2 minutes so the spices lose their raw smell.TIPKeep the heat medium once the spices go in so they bloom without turning bitter. - mix · ~2 min
Add the yogurt.
Lower the heat and add the whisked yogurt slowly, stirring continuously so it blends smoothly into the masala without curdling.
TIPCold yogurt can split more easily, so let it sit out for a few minutes before adding. - simmer · ~5 min
Simmer the gravy.
Add water and mix well. Bring the curry to a gentle simmer and cook for 4 to 5 minutes until the gravy thickens slightly.
- simmer · ~5 min
Add the eggs and finish the curry.
1.Slip the boiled eggs into the gravy and spoon some masala over them.2.Sprinkle in garam masala and crushed kasuri methi.3.Simmer gently for 4 to 5 minutes so the eggs absorb the flavor.TIPDo not boil hard after adding the eggs or the gravy can turn dry too quickly. - garnish
Garnish with cilantro.
- serve
Serve hot with roti, naan, or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Light slits in the boiled eggs help the masala seep in without breaking the whites.
- 2Cook the onions to a true golden brown, not just soft, for the deep Changezi-style base.
- 3Let the tomato puree reduce until glossy and the oil starts separating, or the gravy will taste raw.
- 4Bring the yogurt close to room temperature and add it on low heat to avoid splitting.
- 5Crush the kasuri methi between your palms right before adding so its aroma blooms in the hot gravy.
- 6Keep the final simmer very gentle after adding the eggs, or the gravy can tighten and turn greasy.
- 7This curry tastes even better after 30 minutes of resting, when the eggs absorb more of the spiced gravy.
Adapt it for your goals.
Dhaba-style
Use a little extra oil and sauté the boiled eggs briefly before adding them for a richer, more robust restaurant-style finish.
low oilLow-oil
Reduce the oil slightly and cook the onions a bit longer on medium-low heat; the curry stays flavorful but feels lighter.
extra spicyExtra-spicy
Add one more green chili or a little more red chili powder if you want a sharper North Indian heat.
no onion no garlicNo-onion-no-garlic
Skip onion and ginger-garlic paste, and use more tomato, yogurt, and whole spices for a simpler satvik-style gravy.
Why this is on our healthy list.
Good Protein from Eggs
Boiled eggs make this curry filling and satisfying while adding high-quality protein to the meal.
Antioxidant-Rich Tomato Base
Tomatoes, onions, and spices create a gravy with plant compounds that add both flavor and nutritional value.
Supports Satiety
The combination of eggs, yogurt, and a thick masala gravy can help make a smaller portion feel satisfying.
Frequently asked questions
Usually the heat was too high or the yogurt was too cold. Lower the flame, whisk the yogurt well, and stir continuously as you add it.
