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Anda Curry Recipe | CraftMyMeals | CraftMyMeals

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Recipes
Anda Curry

north_indianeasyeggetariangluten-freedairy-freenut-free

kosher

low-carb

high-protein

Anda Curry

Popularity

4.5

Taste Score:8/10

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.

Prep10m

Cook25m

Servings4

Serving:2 eggs2 eggs and about 1 cup of curry

293 cal

Ingredients

For 4 servings

8 pcs Eggs (large)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
2 medium Onion (finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chilli (slit lengthwise)
3 medium Tomatoes (pureed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
1.25 tsp Salt (or to taste)
1.5 cup Water (hot)
0.75 tsp Garam Masala
1 tsp Kasuri Methi (crushed)
3 tbsp Coriander Leaves (chopped, for garnish)

Nutrition per Serving

293

Calories

15g

Protein

13g

Carbs

Instructions

1
Prepare the Eggs
- Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes to hard-boil them.
- Drain the hot water and immediately place the eggs in cold water to stop the cooking process. Once cool, peel the shells.
- Using a knife, make 2-3 shallow slits on the surface of each egg. This helps them absorb the gravy flavors.
- Heat 1 tablespoon of oil in a wide pan or kadai over medium heat. Add the boiled eggs and sauté for 2-3 minutes, turning gently, until they develop a light golden, slightly blistered skin. Remove from the pan and set aside.
2
Create the Curry Base (Masala)
- In the same pan, add the remaining 2 tablespoons of oil. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
- Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
- Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
3
Cook the Tomato Masala

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35 min

469cal

22gprotein

About This Anda Curry Recipe

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 292.63 calories per serving with 14.83g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.

21g

Fat

Fiber3g

Sodium894mg

Potassium536mg

Phosphorus250mg

Know more about our calculations

Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 30-40 seconds until fragrant, being careful not to burn the spices.

Pour in the tomato puree and add the salt. Mix well.

Increase the heat to medium and cook the masala, stirring occasionally, for 5-7 minutes. Continue cooking until the mixture thickens and you see oil separating from the sides of the pan.

Simmer and Finish the Curry

Pour in 1.5 cups of hot water and stir well to combine, scraping any bits from the bottom of the pan. Bring the gravy to a gentle boil.
Reduce the heat to low, cover the pan, and let the gravy simmer for 5 minutes to allow the flavors to meld.
Gently slide the pan-fried eggs into the simmering gravy.
Sprinkle the garam masala and crushed kasuri methi over the top. Stir gently to incorporate.
Cover the pan again and simmer for a final 2-3 minutes, allowing the eggs to soak up the curry.

Garnish and Serve

Turn off the heat. Garnish generously with fresh chopped coriander leaves.
Let the curry rest for 5 minutes before serving.
Serve hot with steamed basmati rice, jeera rice, roti, or naan.

Pro Tips

1Pan-frying the boiled eggs gives them a wonderful chewy texture and prevents them from becoming rubbery in the gravy.
2Making shallow slits in the eggs is key for them to soak up the delicious curry flavors.
3For a deeper flavor, ensure you sauté the onions until they are properly golden brown before adding other ingredients.
4Don't rush cooking the tomato masala. Waiting until the oil separates is a sign that the base is well-cooked and will result in a richer curry.
5Using hot water for the gravy helps maintain the temperature and speeds up the cooking process.
6For a creamier texture, you can add 2 tablespoons of fresh cream or cashew paste at the end of cooking.

Recipe Variations

Creamier Curry

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.

Dhaba Style

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.

Anda Aloo Curry

Add 2 medium-sized boiled and cubed potatoes to the curry along with the eggs for a more filling meal.

Spicier Version

Increase the number of green chilies or use a spicier variety of red chili powder instead of Kashmiri for more heat.

Health Benefits

✨

Excellent Source of Protein

Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.

✨

Rich in Vitamins and Minerals

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.

✨

Metabolism-Boosting Spices

The spices used, such as turmeric, cumin, and chili powder, contain compounds that can help boost metabolism and aid in digestion.

Frequently Asked Questions

Is Anda Curry healthy?

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.

How many calories are in one serving of Anda Curry?

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.

Can I make this curry without onions and garlic?

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.

How can I make the gravy thicker?

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.

Can I use leftover boiled eggs for this recipe?

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.

How long can I store leftover Anda Curry?

Leftover Anda Curry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.