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A classic Bengali egg curry where hard-boiled eggs are simmered in a rich, spicy, and aromatic onion-tomato masala. This semi-dry gravy dish pairs perfectly with rice or luchis for a hearty meal.
For 4 servings
Boil and Prep Eggs & Potatoes
Fry Eggs and Potatoes
Sauté Aromatics and Onions
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A classic Bengali egg curry where hard-boiled eggs are simmered in a rich, spicy, and aromatic onion-tomato masala. This semi-dry gravy dish pairs perfectly with rice or luchis for a hearty meal.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 390.25 calories per serving with 16.45g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Masala
Simmer the Curry
Garnish and Serve
Replace the eggs with paneer cubes or large chunks of boiled jackfruit for a delicious vegetarian version. Fry the paneer or jackfruit just like the eggs before adding to the masala.
For a richer, creamier texture, add 2-3 tablespoons of cashew paste or a splash of coconut milk along with the water during the simmering stage.
Incorporate green peas or bell pepper chunks into the gravy. Add them along with the potatoes to cook through.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The use of spices like turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
The combination of protein from eggs and complex carbohydrates from potatoes provides a sustained release of energy, making this a hearty and satisfying meal.
One serving of Anda Kassa, which includes two eggs, potato, and gravy, contains approximately 380-420 calories. This can vary based on the amount of oil used and the size of the eggs and potatoes.
Anda Kassa can be a part of a balanced diet. Eggs are an excellent source of high-quality protein and essential nutrients. The spices used, like turmeric and ginger, have anti-inflammatory benefits. However, it is moderately high in fat due to the oil used for frying and making the gravy. You can reduce the oil for a healthier version.
Yes, you can absolutely make Anda Kassa without potatoes. The potatoes help to thicken the gravy and add substance, but the dish will still be delicious with just the eggs.
Anda Kassa pairs wonderfully with plain steamed rice, jeera rice, Bengali luchi (puffed fried bread), parathas, or roti. A simple side salad of sliced onions and lemon wedges also complements the dish well.
Store leftover Anda Kassa in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave. The gravy may thicken upon refrigeration; you can add a splash of warm water while reheating to adjust the consistency.