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A rustic and flavorful Odia-style mashed egg curry. Hard-boiled eggs and potatoes are crumbled into a spicy onion-tomato masala, creating a hearty, semi-dry dish perfect with hot rice or rotis. A quick and comforting meal ready in about 35 minutes.
For 4 servings
Boil and Prepare Eggs & Potatoes
Sauté the Aromatics
A rustic and flavorful Odia-style mashed egg curry. Hard-boiled eggs and potatoes are crumbled into a spicy onion-tomato masala, creating a hearty, semi-dry dish perfect with hot rice or rotis. A quick and comforting meal ready in about 35 minutes.
This odia recipe takes 35 minutes to prepare and yields 4 servings. At 322.18 calories per serving with 13.3g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Build the Masala Base
Combine and Simmer
Replace the eggs with 200g of crumbled paneer (Indian cottage cheese). Add the paneer in the final step and simmer for only 2-3 minutes.
Incorporate 1/2 cup of green peas along with the tomatoes for added sweetness and texture.
Increase the number of green chilies or add 1/2 teaspoon of a spicier red chili powder along with the Kashmiri variety.
For a richer finish, stir in 1-2 tablespoons of fresh cream or cashew paste at the end of cooking.
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
Potatoes offer complex carbohydrates, which are the body's primary fuel. They provide a steady release of energy, keeping you full and active for longer.
Eggs are an excellent source of choline, a vital nutrient that plays a crucial role in brain development, memory function, and mood regulation.
Spices like turmeric contain curcumin, a compound with powerful anti-inflammatory and antioxidant properties that support overall health.
One serving of Anda Chhencheda contains approximately 290-320 calories, depending on the size of the eggs and potatoes, and the amount of oil used.
Yes, it's a balanced and nutritious dish. It provides high-quality protein from eggs, complex carbohydrates from potatoes for energy, and various vitamins and minerals from the spices, onions, and tomatoes.
Absolutely. You can make a version with just eggs. Simply increase the number of eggs to 8 and follow the same recipe. The texture will be slightly different but equally delicious.
This dish pairs wonderfully with hot steamed rice, which is the traditional accompaniment in Odisha. It also goes well with roti, paratha, or even plain bread.
To make it spicier, add more green chilies or a pinch of hot red chili powder. For a milder version, reduce or omit the green chilies and use only Kashmiri red chili powder for color.
Leftover Anda Chhencheda can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly in a pan or microwave before serving.
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