Anda Papad ki Sabzi
A homestyle North Indian curry where eggs and roasted papad soak up a lightly spiced onion-tomato gravy. It comes together with basic pantry ingredients and tastes especially good with roti or plain rice.
For 4 servings
- boil · ~12 min
Boil the eggs.
Place the eggs in a saucepan with enough water to cover and boil until hard-cooked. Cool, peel, and make a few light slits on each egg.
TIPSlitting the eggs helps them absorb the gravy better. - roast · ~3 min
Roast the papad.
Roast the papad over an open flame or on a hot tawa until crisp. Cool slightly and break into large bite-size pieces.
- saute · ~7 min
Cook the onion base.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and let them crackle for 20 to 30 seconds.3.Add onion and cook until light golden, 5 to 6 minutes.4.Add ginger, garlic, and green chili and cook for 1 minute.TIPKeep the heat medium so the garlic does not burn and turn bitter. - saute · ~7 min
Add tomatoes and spices.
1.Add tomato and cook until soft and pulpy, 4 to 5 minutes.2.Stir in turmeric powder, red chili powder, coriander powder, garam masala, and salt.3.Cook the masala for 1 to 2 minutes until the oil starts to show at the edges. - simmer · ~6 min
Simmer the gravy with the eggs.
Pour in the water and bring to a gentle simmer. Add the boiled eggs and cook for 4 to 5 minutes so they take on the flavor of the masala.
- assemble · ~1 min
Add the papad just before finishing.
Add the roasted papad pieces and gently stir for 30 to 60 seconds so they soften slightly but still keep some texture.
TIPDo not add the papad too early or it will dissolve completely into the gravy. - garnish
Garnish with cilantro.
- serve
Serve hot with roti or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Make shallow slits in the boiled eggs after peeling so the masala seeps in without the eggs falling apart.
- 2Roast the papad until evenly blistered and crisp, then cool before breaking so it stays crunchy at the edges in the gravy.
- 3Cook the onion-tomato masala until oil shows at the sides; that is the cue the raw tomato taste is gone.
- 4Add papad only in the last 30 to 60 seconds or it will turn pasty and disappear into the curry.
- 5Keep the gravy at a gentle simmer after adding eggs so they absorb flavor without turning rubbery.
- 6If making ahead, prepare the gravy and eggs first, then roast and add the papad only just before serving.
- 7Leftovers taste best when reheated with fresh roasted papad added separately, since stored papad will soften fully.
Adapt it for your goals.
Extra-spicy
Increase green chili or red chili powder for a sharper heat that suits the salty papad and rich eggs.
low oilLow-oil
Use a little less oil and cook the onion-tomato masala more slowly with splashes of water for a lighter everyday version.
gravy styleGravy-style
Add a bit more water and simmer slightly longer if you want more sauce for serving with plain rice.
dry styleDry-style
Use less water and cook down the masala for a thicker sabzi that clings well to roti.
Why this is on our healthy list.
Protein from Eggs
Boiled eggs make this sabzi more filling and add good-quality protein to a simple onion-tomato curry.
Tomato and Onion Base
The gravy relies on tomatoes, onions, ginger, and garlic, which add flavor along with useful plant compounds.
Moderate Ingredient List
This homestyle dish uses basic pantry spices and a modest amount of oil, making it a practical everyday curry.
Frequently asked questions
Yes. Lightly pan-frying the boiled eggs after slitting gives them a firmer surface and a deeper flavor before they go into the gravy.
