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Hard-boiled eggs simmered in a rich and spicy onion-tomato gravy. This classic North Indian curry is a quick, protein-packed meal perfect with roti or rice, ready in under 30 minutes.
For 4 servings
Boil and Prepare the Eggs
Sauté the Eggs
Prepare the Masala Base
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Hard-boiled eggs simmered in a rich and spicy onion-tomato gravy. This classic North Indian curry is a quick, protein-packed meal perfect with roti or rice, ready in under 30 minutes.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 348.85 calories per serving with 15.71g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Tomato Masala
Simmer the Curry
Garnish and Serve
For a richer, creamier gravy, add 2-3 tablespoons of heavy cream or a paste of 10-12 soaked cashews at the end of cooking. Simmer for 2 more minutes.
For a more rustic, dhaba-style flavor, use mustard oil instead of vegetable oil and increase the amount of onions slightly. Garnish with ginger juliennes.
Add 1-2 boiled and cubed potatoes along with the eggs to make the curry more substantial and hearty.
Increase the number of green chilies or add 1/2 teaspoon of regular red chili powder along with the Kashmiri chili powder for extra heat.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
This dish provides essential nutrients like Vitamin D, Vitamin B12, and selenium from eggs, and antioxidants like lycopene from cooked tomatoes.
The use of spices like cumin, turmeric, and chili powder not only adds flavor but may also help boost metabolism and offer anti-inflammatory benefits.
One serving of Anda Masala (about 2 eggs with gravy) contains approximately 330-360 calories, depending on the amount of oil used.
Anda Masala can be a healthy dish as it's rich in protein from eggs. To make it healthier, you can reduce the amount of oil used in the recipe and serve it with whole wheat roti or brown rice.
It pairs wonderfully with Indian breads like roti, chapati, naan, or paratha. It also goes very well with steamed basmati rice or jeera rice.
Yes, you can prepare the gravy (up to step 4) and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat the gravy, add water, boiled eggs, and finish the recipe.
If the tomatoes are too tangy, you can balance the flavor by adding a pinch of sugar or 1/2 teaspoon of honey. A tablespoon of cream or cashew paste can also help mellow the acidity.
Absolutely. Using good quality canned tomato puree is a great time-saver and ensures a consistent color and flavor in your gravy.