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A quick and flavorful Kashmiri egg curry. Hard-boiled eggs are pan-fried until golden and then simmered in a fragrant, semi-dry gravy of onions, tomatoes, and aromatic spices like fennel and ginger powder.
For 4 servings
Prepare the Eggs
Shallow-Fry the Eggs
Sauté the Aromatics
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A quick and flavorful Kashmiri egg curry. Hard-boiled eggs are pan-fried until golden and then simmered in a fragrant, semi-dry gravy of onions, tomatoes, and aromatic spices like fennel and ginger powder.
This kashmiri recipe takes 35 minutes to prepare and yields 4 servings. At 292.26 calories per serving with 14.62g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Masala
Simmer and Finish
Replace eggs with 250g of paneer cubes or 4 medium boiled potatoes. Fry them just like the eggs before adding to the gravy.
For a richer texture, add 2 tablespoons of whisked curd or a splash of fresh cream at the end of cooking. Ensure the heat is low when adding curd to prevent it from splitting.
Add 1/2 cup of par-boiled vegetables like green peas or diced bell peppers along with the eggs for extra nutrition and texture.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
This dish is a good source of Vitamin D, Vitamin B12, selenium, and choline from eggs, which are vital for bone health, brain function, and metabolism.
The use of Kashmiri spices like turmeric (containing curcumin) and ginger provides potent anti-inflammatory and antioxidant benefits, helping to combat oxidative stress.
Anda Kanti can be a healthy dish as it's rich in protein from eggs, which provide essential amino acids, vitamins, and minerals. The use of spices like turmeric and ginger offers anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil used for frying the eggs or skip the frying step altogether.
A single serving of Anda Kanti (approximately 2 eggs with gravy) contains around 300-350 calories. This is an estimate and can vary based on the amount of oil used and the size of the eggs.
Yes, you can make a 'satvik' version. Skip the onions and garlic. Increase the amount of tomato puree slightly and add a pinch more hing (asafoetida) to compensate for the flavor. The taste will be different but still delicious.
Anda Kanti pairs beautifully with steamed rice, jeera rice, or Indian flatbreads like roti, naan, or Kashmiri lavasa. A simple side salad or raita also complements the dish well.
Store leftover Anda Kanti in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave before serving.