Dahi Anda Curry
Boiled eggs simmered in a gently spiced yogurt gravy make this home-style curry comforting and satisfying without feeling too heavy. It pairs beautifully with roti, jeera rice, or plain steamed rice for an easy Indian meal.
For 4 servings
- prep · ~5 min
Prepare the eggs and yogurt mixture.
1.Make light slits on the boiled eggs so they absorb the gravy better.2.Whisk the yogurt in a bowl until smooth.3.Mix the gram flour into the yogurt until no lumps remain.4.Stir in 0.5 cup water to loosen the yogurt mixture.TIPCold yogurt can split in the pan, so let it sit at room temperature for a few minutes before using. - saute · ~13 min
Cook the onion and tomato base.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and bay leaf, and let them sizzle for 20 to 30 seconds.3.Add onion and cook until light golden, about 6 to 7 minutes.4.Add ginger-garlic paste and green chili, then cook for 1 minute.5.Add tomato and cook until soft and jammy, about 4 to 5 minutes.TIPKeep the heat moderate so the onion browns evenly and the spices do not burn. - saute · ~1 min
Add the ground spices.
Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for 30 to 40 seconds until fragrant.
- mix · ~2 min
Add the yogurt mixture slowly.
Lower the heat and pour in the yogurt mixture gradually, stirring continuously so the gravy stays smooth. Cook for 2 minutes until the mixture looks blended and slightly thickened.
TIPDo not add yogurt over high heat or it may curdle. - simmer · ~6 min
Simmer the curry.
Add the remaining 1 cup water and bring the curry to a gentle simmer. Cook for 5 to 6 minutes, stirring now and then, until the gravy is smooth and lightly thickened.
- simmer · ~5 min
Add the eggs and finish the curry.
Add the boiled eggs to the gravy and spoon some sauce over them. Simmer gently for 4 to 5 minutes so the eggs pick up the flavor.
- garnish
Garnish with coriander leaves.
- serve
Serve hot with roti or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Bring the whisked yogurt close to room temperature before adding so the gravy stays smooth.
- 2Mix the gram flour into the yogurt completely; even tiny lumps will show up in the finished curry.
- 3Keep the heat low when adding the yogurt mixture and stir nonstop until it blends into the masala.
- 4Lightly slit the boiled eggs on two or three sides so the spiced yogurt gravy seeps in better.
- 5Cook the onions only to light golden, not dark brown, so the curry keeps its gentle home-style flavor.
- 6Let the curry rest for 5 minutes after simmering; the gravy thickens slightly and clings better to the eggs.
- 7Store leftovers refrigerated for up to 2 days and reheat very gently to avoid splitting the yogurt sauce.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and cook the onions a little longer on medium-low heat for a lighter everyday version.
spicierSpicier
Add an extra green chili or a little more red chili powder if you want a sharper, more robust curry.
no onion no garlicNo-onion-no-garlic
Skip onion and ginger-garlic paste, then rely on extra tomato, cumin, yogurt, and coriander for a sattvic-style version.
with temperingWith tempering
Finish with a small ghee tadka of cumin and red chili for a richer aroma just before serving.
Why this is on our healthy list.
Protein-Rich Main Dish
Boiled eggs and yogurt make this curry filling and satisfying, helping turn a simple meal into a balanced one.
Gentler Than Heavy Cream Curries
The gravy gets body from yogurt and a little gram flour rather than cream, keeping it comforting without feeling overly rich.
Includes Digestive Spices
Cumin, ginger, garlic, and coriander are commonly used in Indian cooking to add flavor while keeping the curry feel warm and easy to eat.
Frequently asked questions
Use whisked yogurt mixed with gram flour, lower the heat before adding it, and stir continuously until the gravy looks smooth.
