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Hard-boiled eggs are gently simmered in a rich, creamy, and tangy tomato-onion gravy. This Anda Tikka Masala is a fantastic eggetarian alternative to the classic chicken dish, perfect with naan or rice.
For 4 servings
Prepare the Eggs
Make the Masala Base
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Hard-boiled eggs are gently simmered in a rich, creamy, and tangy tomato-onion gravy. This Anda Tikka Masala is a fantastic eggetarian alternative to the classic chicken dish, perfect with naan or rice.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 401.28 calories per serving with 17.06g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy
Finish and Serve
Replace eggs with pan-fried firm tofu or chickpeas. Use coconut cream instead of dairy cream and yogurt, and use only oil instead of butter.
Add 1-2 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
Omit the cashew paste entirely for a lighter gravy, or substitute with 1 tablespoon of poppy seed paste or melon seed (magaz) paste for creaminess.
Substitute the hard-boiled eggs with 250g of paneer cubes. Pan-fry the paneer cubes until golden before adding them to the gravy.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The blend of Indian spices like turmeric, ginger, and garlic contains powerful anti-inflammatory and antioxidant compounds that help strengthen the immune system.
Cashews provide heart-healthy monounsaturated fats, which can help in managing cholesterol levels when consumed as part of a balanced diet.
A single serving of Anda Tikka Masala (approximately 310g) contains around 400-450 calories. The exact count can vary based on the amount of oil, butter, and cream used.
It can be part of a healthy diet. It's an excellent source of protein from eggs. However, due to the use of cream, butter, and oil, it is also high in fat and calories. For a healthier version, you can reduce the amount of fat and use milk or low-fat yogurt instead of cream.
Yes, absolutely. You can omit the cashew paste for a less creamy but equally flavorful gravy. Alternatively, for a nut-free creamy texture, you can use 1 tablespoon of melon seeds (magaz) or poppy seeds, blended into a paste.
For a restaurant-style, silky-smooth gravy, allow the cooked onion-tomato masala to cool slightly, then blend it in a high-speed blender until it forms a fine paste. Return the paste to the pan and continue with the recipe.
This dish pairs wonderfully with Indian breads like Butter Naan, Roti, or Lachha Paratha. It also goes very well with steamed Basmati rice, Jeera Rice, or a simple Pulao.
You can store leftover Anda Tikka Masala in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.