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A quick and flavorful stir-fry featuring hard-boiled eggs tossed in a spicy onion-tomato masala. This simple dish comes together in under 30 minutes, making it a perfect weeknight meal to enjoy with rotis or rice.
For 4 servings
Boil and Prepare the Eggs
Sauté Aromatics
Cook the Masala
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A quick and flavorful stir-fry featuring hard-boiled eggs tossed in a spicy onion-tomato masala. This simple dish comes together in under 30 minutes, making it a perfect weeknight meal to enjoy with rotis or rice.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 284.6 calories per serving with 14.39g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Finish
For a richer, creamier texture, stir in 2 tablespoons of heavy cream or cashew paste at the very end of cooking.
Add diced bell peppers (capsicum) along with the onions to incorporate more vegetables and a pleasant crunch.
Crush 1 teaspoon of kasuri methi (dried fenugreek leaves) between your palms and sprinkle it over the dish along with the garam masala for an authentic Punjabi flavor.
Eggs are a complete protein, providing all nine essential amino acids required for muscle building, tissue repair, and overall body function.
This dish is a good source of vitamins like B12 and D, and minerals like selenium and choline from eggs, which are vital for brain health and metabolism.
The spices used, such as cumin and red chili, contain compounds that can provide a temporary boost to your metabolism and aid in digestion.
One serving of Anda Masala Fry (approximately 2 eggs with masala) contains around 280-320 calories. This is an estimate and can vary based on the size of the eggs and the amount of oil used.
Yes, it can be a healthy dish. It's an excellent source of high-quality protein from eggs. To make it healthier, you can reduce the amount of oil used in the preparation.
Absolutely. To make a gravy version, add about 1 cup of warm water or tomato purée after the masala is cooked. Bring it to a simmer, then add the eggs and cook for 4-5 minutes until the gravy thickens slightly.
This dish pairs wonderfully with Indian flatbreads like roti, chapati, naan, or paratha. It also goes well with plain steamed rice or jeera rice.
Yes, you can prepare the onion-tomato masala (up to the end of Step 3) and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, simply reheat the masala, add freshly boiled eggs, and finish the dish.