indianEasyeggetariangluten freedairy freenut free

Ande ka Jhol

Name: Ande ka Jhol
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 6 pcs egg (hard-boiled and peeled); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 5 pcs garlic (cloves, crushed); 2 pcs green chili (slit); 2 pcs potato (small, peeled and halved); 2 tbsp mustard oil; 1 pcs bay leaf; 0.5 tsp cumin seeds; 0.5 tsp turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2.5 cup water (for gravy); 2 tbsp coriander leaves (chopped)

RATING

4.5/5(115)

TASTE SCORE

8/10

A light, home-style egg curry with a thin spiced gravy that tastes especially good with steamed rice or roti. Boiled eggs simmer in an onion-tomato base scented with ginger, garlic, and warm whole spices.

PREP

15m

COOK

25m

SERVES

ONE SERVING INCLUDES 2 EGGS AND APPROXIMATELY 1 CUP OF GRAVY.

282 cal

SERVINGS

METHOD · 10 STEPS

boil · ~10 min
Boil the eggs.
Place the eggs in a pot, cover with water, and boil until hard-cooked, about 10 minutes. Cool, peel, and keep aside.
TIPCooling the eggs before peeling helps the shells come off more cleanly.
prep · ~5 min
Prep the vegetables and eggs.
1.Finely chop the onion and tomato.
2.Grate the ginger and crush the garlic.
3.Slit the green chili.
4.Lightly prick the boiled eggs with a fork so they absorb the gravy better.
fry · ~4 min
Lightly fry the eggs and potatoes.
1.Heat 1 tbsp mustard oil in a pan until it just starts to smoke lightly, then lower the heat.
2.Add the boiled eggs and potato halves.
3.Sprinkle a pinch of turmeric powder over them.
4.Turn gently and fry for 2 to 3 minutes until lightly golden, then remove.
TIPFrying the eggs briefly gives them better color and keeps them from tasting flat in the gravy.
temper · ~1 min
Make the spice base.
1.Add the remaining mustard oil to the same pan.
2.Add bay leaf and cumin seeds.
3.Let the cumin sizzle for a few seconds until fragrant.
saute · ~7 min
Cook the onion, ginger, and garlic.
1.Add the chopped onion and cook until light golden.
2.Add ginger, garlic, and green chili.
3.Cook for 1 minute until the raw smell fades.
TIPKeep the heat medium so the garlic does not burn and turn bitter.
saute · ~5 min
Cook the tomatoes and ground spices.
1.Add the chopped tomato and cook until soft and pulpy.
2.Add the remaining turmeric powder, red chili powder, coriander powder, garam masala, and salt.
3.Cook for 2 to 3 minutes, stirring often, until the masala looks glossy.
simmer · ~10 min
Simmer the curry.
Pour in the water and bring the gravy to a gentle boil. Add the fried potatoes and simmer until tender, about 8 to 10 minutes.
simmer · ~5 min
Add the eggs and finish the jhol.
Add the fried eggs and simmer for 4 to 5 minutes so they soak up the flavors. The gravy should stay light and pourable, not too thick.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice or roti.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Prick the boiled eggs lightly, not deeply, so the gravy flavors seep in without making the eggs break apart.
2
Heat mustard oil until it just smokes, then lower the flame to mellow its sharp raw taste before cooking.
3
Fry the eggs and potatoes only until lightly golden; over-frying can make the egg whites rubbery.
4
Cook the onion-tomato masala until glossy before adding water, or the jhol can taste raw and flat.
5
Keep the gravy thin and pourable, since ande ka jhol is meant to be lighter than a thick restaurant-style curry.
6
Simmer the potatoes in the gravy before adding eggs so the potatoes absorb spice and finish cooking evenly.
7
This curry tastes even better after a short rest, as the eggs and potatoes soak up more of the spiced broth.