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A simple yet flavorful North Indian egg curry where hard-boiled eggs are simmered in a rich and spicy onion-tomato gravy. It's a perfect comfort food, ready in under 40 minutes, and pairs wonderfully with roti or rice.
For 4 servings
Prepare the Eggs
Sauté the Masala Base
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A simple yet flavorful North Indian egg curry where hard-boiled eggs are simmered in a rich and spicy onion-tomato gravy. It's a perfect comfort food, ready in under 40 minutes, and pairs wonderfully with roti or rice.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 299.28 calories per serving with 15g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add Spices and Create the Gravy
Finish and Garnish the Curry
Add 1/4 cup of cashew paste or fresh cream at the end of cooking for a richer, milder gravy. Reduce chili powder slightly.
Add a tempering of ghee, slit green chilies, and a pinch of asafoetida (hing) at the end for an authentic roadside dhaba flavor.
Reduce the amount of water to just 1/2 cup to create a thick masala that coats the eggs, rather than a gravy.
Use coconut oil for cooking, add 1/2 tsp of mustard seeds with cumin, and finish with 1/2 cup of coconut milk and a sprig of curry leaves.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
This dish is packed with vitamins and minerals. Eggs provide Vitamin D, B12, selenium, and choline, which is vital for brain health.
The use of tomatoes provides lycopene, while spices like turmeric offer curcumin. These antioxidants help combat oxidative stress in the body.
One serving of Anda Tarkari (2 eggs with gravy) contains approximately 290-320 calories, depending on the amount of oil used and the size of the eggs.
Yes, it can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. To make it healthier, you can reduce the amount of oil and salt used in the preparation.
Anda Tarkari pairs beautifully with Indian breads like roti, chapati, naan, or paratha. It also goes very well with steamed basmati rice or jeera rice.
To thicken the gravy, you can simmer it for a longer time uncovered. Alternatively, you can add a paste of 1-2 tablespoons of roasted gram flour (besan) or a few ground cashews while cooking the masala.
Yes, you can prepare the gravy base 1-2 days in advance and store it in an airtight container in the refrigerator. When ready to serve, simply reheat the gravy, add freshly boiled eggs, and simmer for a few minutes.
Leftover Anda Tarkari can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.