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A comforting North Indian curry featuring hard-boiled eggs simmered in a rich and spicy onion-tomato gravy. This flavorful dish is perfect with hot rotis or steamed rice for a satisfying meal.
For 4 servings
Boil and Prepare the Eggs
Prepare the Curry Base (Masala)
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A comforting North Indian curry featuring hard-boiled eggs simmered in a rich and spicy onion-tomato gravy. This flavorful dish is perfect with hot rotis or steamed rice for a satisfying meal.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 300.48 calories per serving with 15.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate Spices and Yogurt
Simmer the Curry
Finish and Garnish
Add 2 medium-sized potatoes, boiled, peeled, and lightly fried, along with the eggs in Step 4.
For a richer, restaurant-style finish, stir in 2 tablespoons of heavy cream or cashew paste at the end, after turning off the heat.
Add whole spices like 1 bay leaf, 2-3 cloves, and a 1-inch cinnamon stick along with the cumin seeds in Step 2 for a more robust flavor.
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
Tomatoes are rich in lycopene, while spices like turmeric contain curcumin. These antioxidants help combat oxidative stress and inflammation in the body.
The blend of spices like ginger, garlic, and turmeric has been traditionally used for its anti-inflammatory and antimicrobial properties, which can help support a healthy immune system.
Yes, it can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. The gravy contains beneficial spices like turmeric and ginger. To make it healthier, you can reduce the amount of oil used.
One serving of Anday ka Salan (approximately 1 cup or 245g) contains around 320-360 calories, depending on the amount of oil and the fat content of the curd used.
Leftover Anday ka Salan can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat thoroughly on the stovetop or in the microwave before serving.
Yogurt can curdle due to high heat or a sudden temperature change. To prevent this, always use full-fat yogurt at room temperature, whisk it until smooth, and add it to the curry on the lowest possible heat while stirring constantly.
This curry pairs wonderfully with Indian breads like roti, chapati, naan, or paratha. It also goes very well with plain steamed basmati rice or jeera rice.
Absolutely! You can prepare the gravy (up to the end of Step 3) and store it in the refrigerator for 2-3 days or freeze it for up to a month. When ready to serve, simply thaw the gravy, bring it to a simmer, add water and boiled eggs, and finish the recipe.