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Anda Kassa

Name: Anda Kassa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 6 pcs egg (hard-boiled and peeled); 2 pcs potato (small, peeled and halved); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp mustard oil; 2 pcs bay leaf; 1 inch cinnamon (small piece); 2 pcs green cardamom; 3 pcs cloves; 1 tsp cumin powder; 1 tsp coriander powder; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 tsp sugar; 1.5 cup water (for gravy); 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(95)

TASTE SCORE

8/10

A rich Bengali-style egg curry with hard-boiled eggs simmered in a dark, spiced onion-tomato masala. It has deep flavor, a little heat, and just enough gravy to spoon over rice or mop up with paratha.

PREP

15m

COOK

30m

SERVES

1 KATORI

284 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Boil and prepare the eggs and potatoes.
1.Boil the eggs until hard-boiled, then cool, peel, and keep aside.
2.Peel the potatoes and cut them in halves.
3.Pat the eggs and potatoes dry so they fry without spluttering.
TIPDry eggs take color better and the masala clings to them more evenly.
fry · ~7 min
Lightly fry the eggs and potatoes.
1.Heat mustard oil in a kadai until it just begins to smoke lightly, then lower the heat.
2.Add the boiled eggs and potatoes with a pinch of turmeric powder.
3.Fry until the eggs are lightly blistered and the potatoes turn pale golden, about 4 to 5 minutes.
4.Remove and keep aside.
saute · ~8 min
Cook the whole spices and onions.
1.In the same oil, add bay leaf, cinnamon, green cardamom, and cloves.
2.Let them sizzle for 20 to 30 seconds until fragrant.
3.Add sliced onion and cook over medium heat until deep golden, about 7 minutes.
TIPTake the onions a shade darker than usual for the deep color that gives kassa its character.
saute · ~7 min
Build the masala base.
1.Add ginger-garlic paste and green chili, then sauté for 1 minute.
2.Add tomato and cook until soft and jammy, about 4 to 5 minutes.
3.Add cumin powder, coriander powder, red chili powder, remaining turmeric powder, salt, and sugar.
4.Cook the masala until the oil begins to separate and the mixture looks thick.
simmer · ~12 min
Simmer the eggs and potatoes in the gravy.
Add the fried eggs and potatoes back to the pan and mix gently to coat them in the masala. Pour in water, cover, and simmer for 10 to 12 minutes until the potatoes are tender and the gravy turns thick and glossy.
TIPKeep the gravy on the thicker side; anda kassa is meant to be rich and clingy, not watery.
garnish
Finish with garam masala and cilantro.
Sprinkle garam masala over the curry and give it a gentle stir. Garnish with chopped cilantro.
serve
Serve hot.
Serve anda kassa hot with steamed rice, luchi, or paratha.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Prick each boiled egg once or twice before frying so the masala can seep in without the eggs splitting badly.
2
Let the mustard oil reach its smoking point briefly, then reduce the heat; this mellows its raw sharpness while keeping the Bengali flavor.
3
Fry the potatoes only to pale golden in step 2, since they will finish cooking in the gravy and should not turn mushy.
4
Take the onions to a deep golden brown, not just soft, because that dark base gives anda kassa its signature kassa color.
5
If the masala starts catching before the tomatoes break down, sprinkle a spoonful of water rather than adding extra oil.
6
Rest the curry for 10 minutes after finishing; the eggs absorb more spice and the gravy thickens to the right clingy texture.
7
Store leftovers chilled and reheat gently with a splash of hot water, as the gravy tightens considerably in the fridge.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Shallow-fry the eggs and potatoes in less oil or air-fry them, then cook the masala with small splashes of water for a lighter but still robust curry.

spicier