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A comforting and popular North Indian dish featuring hard-boiled eggs simmered in a rich, flavorful onion-tomato gravy. Perfect with roti or steamed rice for a quick and satisfying meal.
For 4 servings
Prepare the Eggs
Create the Curry Base (Masala)
Cook the Tomato Masala
A comforting and popular North Indian dish featuring hard-boiled eggs simmered in a rich, flavorful onion-tomato gravy. Perfect with roti or steamed rice for a quick and satisfying meal.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 294.01 calories per serving with 14.83g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Simmer and Finish the Curry
Garnish and Serve
Stir in 2-3 tablespoons of heavy cream or a smooth paste of 10-12 soaked cashews at the end for a richer, creamier gravy.
Use mustard oil for cooking and add a tempering of whole spices like a bay leaf, 1-inch cinnamon stick, and 2-3 cloves along with the cumin seeds.
Add 2 medium-sized boiled and cubed potatoes to the curry along with the eggs for a more filling meal.
Increase the number of green chilies or use a spicier variety of red chili powder instead of Kashmiri for more heat.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
This dish provides essential nutrients like Vitamin D, Vitamin B12, and selenium from eggs, which support bone health, nerve function, and a strong immune system.
The spices used, such as turmeric, cumin, and chili powder, contain compounds that can help boost metabolism and aid in digestion.
Yes, Anda Curry can be a healthy dish. It's an excellent source of high-quality protein from eggs. The overall healthiness depends on the amount of oil used. To make it healthier, you can reduce the oil and serve it with whole-wheat roti or brown rice.
A typical serving of Anda Curry (2 eggs with gravy) contains approximately 250-300 calories, excluding accompaniments like rice or bread. This can vary based on the specific ingredients and amount of oil used.
Absolutely. For a 'no onion, no garlic' version, skip them and start by tempering cumin seeds in oil. Add a pinch of asafoetida (hing), then proceed with the tomato puree and spices. You may want to increase the amount of tomato to compensate.
To thicken the gravy, you can simmer it uncovered for a few extra minutes to reduce the liquid. Alternatively, you can add a paste made from 1 tablespoon of roasted gram flour (besan) or a few tablespoons of cashew paste.
Yes, this recipe is a perfect way to use leftover hard-boiled eggs. Simply start from the step of making slits and pan-frying them before adding to the prepared gravy.
Leftover Anda Curry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.
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