Dahi Anda Tarkari

Name: Dahi Anda Tarkari
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: bihari
Ingredients: 4 pcs egg (hard-boiled and peeled); 1 cup yogurt (plain, whisked); 2 pcs onion (medium, finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, crushed); 2 pcs green chili (slit); 2 tbsp mustard oil; 0.5 tsp cumin seeds; 1 pcs bay leaf; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1.5 cup water; 2 tbsp cilantro (chopped)

RATING

4.4/5(58)

TASTE SCORE

8/10

Boiled eggs simmered in a lightly spiced yogurt gravy with onion, ginger, and whole spices. This homestyle eastern Indian curry is comforting, tangy, and especially good with plain rice or roti.

PREP

15m

COOK

25m

SERVES

2 EGGS AND ABOUT 1 CUP OF GRAVY

206 cal

SERVINGS

METHOD · 9 STEPS

prep · ~12 min
Boil and prepare the eggs.
1.Place the eggs in a pot with enough water to cover and boil until hard-cooked, about 10 minutes.
2.Cool the eggs under running water and peel them.
3.Make 2 or 3 light slits on each egg so the gravy coats them better.
TIPThe slits help the eggs absorb flavor without breaking apart.
mix · ~1 min
Whisk the yogurt.
Whisk the yogurt in a bowl until smooth. Stir in 2 tablespoons of water so it loosens slightly and does not split easily in the pan.
saute · ~3 min
Cook the eggs lightly in oil.
1.Heat mustard oil in a pan until lightly smoking, then lower the heat.
2.Add the boiled eggs and a pinch of turmeric powder.
3.Turn the eggs for 1 to 2 minutes until lightly blistered, then remove them to a plate.
TIPDo not over-fry the eggs or they turn rubbery.
temper · ~7 min
Make the spiced base.
1.In the same pan, add cumin seeds and bay leaf.
2.When the cumin smells fragrant, add chopped onion and cook until light golden.
3.Add ginger, garlic, and green chili, then cook for 1 minute.
TIPKeep the heat medium so the spices bloom without burning.
saute · ~1 min
Add the ground spices.
Add coriander powder, red chili powder, the remaining turmeric powder, and half of the salt. Stir for a few seconds, splashing in 1 to 2 tablespoons of water if the masala looks dry.
simmer · ~5 min
Add yogurt and make the gravy.
1.Lower the heat completely and add the whisked yogurt slowly, stirring constantly.
2.Cook gently for 2 to 3 minutes until the yogurt blends with the masala.
3.Add the remaining water and the rest of the salt, then stir well.
TIPLow heat and constant stirring keep the yogurt smooth.
simmer · ~9 min
Simmer the eggs in the gravy.
Return the eggs to the pan, cover, and simmer gently for 8 to 10 minutes so the gravy thickens slightly and the eggs take on the flavor.
garnish · ~1 min
Finish with garam masala and cilantro.
Sprinkle garam masala and chopped cilantro over the curry. Give it a gentle stir and switch off the heat.
serve · ~1 min
Serve hot.
Serve Dahi Anda Tarkari hot with plain rice, jeera 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
Bring the mustard oil just to the smoking point first, then lower the heat to tame its raw sharpness.
2
Use room-temperature yogurt and whisk it very smooth before adding, so the gravy stays silky.
3
Add yogurt only on very low heat and keep stirring continuously to prevent curdling.
4
Light slits in the boiled eggs help the tangy gravy cling without making the eggs fall apart.
5
Fry the eggs only until lightly blistered; longer frying can make the whites chewy.
6
If the gravy thickens too much after simmering, loosen it with a splash of hot water, not cold.
7
This curry tastes even better after a short rest, once the eggs absorb the yogurt-spice gravy.