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A comforting, home-style egg curry from Odisha with a light, flavorful tomato and onion gravy. Boiled eggs and potatoes are simmered in a fragrant blend of spices, making it a perfect meal with steamed rice.
For 4 servings
Prepare Eggs and Potatoes
Temper Spices and Sauté Aromatics
Cook the Masala Base
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A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
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A comforting, home-style egg curry from Odisha with a light, flavorful tomato and onion gravy. Boiled eggs and potatoes are simmered in a fragrant blend of spices, making it a perfect meal with steamed rice.
This odia recipe takes 40 minutes to prepare and yields 4 servings. At 361.35 calories per serving with 16.45g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer the Curry
Finish and Garnish
For a richer, creamier gravy, add 1/4 cup of coconut milk or a tablespoon of cashew paste during the last 5 minutes of simmering.
Incorporate 1/2 cup of green peas or diced carrots along with the potatoes for added nutrition and texture.
Increase the number of green chilies or add 1/4 teaspoon of black pepper powder along with the garam masala for extra heat.
For a lower-carb meal, you can omit the potatoes entirely. The curry will still be delicious.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The combination of complex carbohydrates from potatoes and protein from eggs offers a steady release of energy, keeping you full and energized for longer.
Mustard oil is a good source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are known to support heart health.
The spices used, such as turmeric (with its active compound curcumin), ginger, and garlic, have anti-inflammatory and antioxidant properties that can help strengthen the immune system.
One serving of Anda Jhola (containing 2 eggs, potatoes, and gravy) has approximately 370-400 calories, making it a moderately caloric and satisfying main course.
Yes, Anda Jhola is a balanced and nutritious dish. It provides high-quality protein from eggs, carbohydrates for energy from potatoes, and healthy fats from mustard oil. The spices also offer various health benefits.
Anda Jhola pairs beautifully with plain steamed rice, which is the traditional accompaniment in Odisha. It also goes well with jeera rice, rotis, parathas, or even bread.
You can store leftover Anda Jhola in an airtight container in the refrigerator for up to 2 days. The gravy may thicken upon cooling; simply add a splash of warm water while reheating.
Absolutely. For a 'satvik' version, skip the onions and ginger-garlic paste. Add a pinch of asafoetida (hing) to the hot oil and increase the amount of tomato puree slightly to form the gravy base.
While mustard oil provides the authentic, pungent flavor characteristic of Odia cuisine, you can substitute it with any neutral vegetable oil, sunflower oil, or ghee if you prefer a milder taste.