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A simple yet flavorful North Indian egg curry where hard-boiled eggs are simmered in a spiced onion-tomato gravy. This comforting dish is perfect for a quick weekday lunch or dinner, served with hot rotis or rice.
For 4 servings
Boil and Fry the Eggs
Prepare the Gravy Base (Tadka)
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A simple yet flavorful North Indian egg curry where hard-boiled eggs are simmered in a spiced onion-tomato gravy. This comforting dish is perfect for a quick weekday lunch or dinner, served with hot rotis or rice.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 330.16 calories per serving with 14.97g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Masala
Simmer the Curry
Finish and Serve
Add 2 medium-sized boiled and cubed potatoes along with the eggs for a more filling and hearty curry.
For a richer, creamier texture, add 2-3 tablespoons of fresh cream (malai) or cashew paste towards the end of the cooking process.
Increase the amount of onions and fry them until deep brown. Use mustard oil instead of vegetable oil for a more pungent, authentic dhaba flavor.
For a South Indian twist, replace half of the water with thick coconut milk. Add it at the end and simmer gently without boiling.
Eggs are a complete protein source, containing all nine essential amino acids. This is crucial for muscle repair, building tissues, and overall body function.
This curry contains onions, tomatoes, and spices like turmeric, which provide essential vitamins (like Vitamin C and A), minerals, and antioxidants that support the immune system and fight inflammation.
Eggs are a good source of Vitamin D and phosphorus, both of which are vital for maintaining strong and healthy bones and teeth.
One serving of Ande ka Jhol (about 2 eggs with gravy) contains approximately 320-360 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 and balanced dish. Eggs provide high-quality protein and essential nutrients. The gravy is made from a wholesome base of onions and tomatoes. To make it healthier, you can reduce the amount of oil used.
Absolutely. You can skip frying the eggs to save time and reduce oil consumption. Simply add the peeled and pricked boiled eggs directly to the simmering gravy during the final steps.
To thicken the gravy, you can simmer it for a longer time uncovered to reduce the water content. Alternatively, you can add a paste of 1 tablespoon of besan (gram flour) roasted in a little ghee, or add a paste of cashews or melon seeds with the tomatoes.
You can store it in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop before serving.
Yes, you can use canned crushed or pureed tomatoes instead of fresh ones. Use about 1.5 cups of canned tomato puree as a substitute for the 3 medium fresh tomatoes.