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A creamy, tangy egg curry from Bihar made with a yogurt-based gravy and aromatic spices. This comforting dish pairs perfectly with steamed rice or roti for a satisfying meal.
For 4 servings
Prepare Yogurt Base & Eggs
Sauté the Eggs
Cook the Masala Base
This recipe goes great with these complete meals
A creamy, tangy egg curry from Bihar made with a yogurt-based gravy and aromatic spices. This comforting dish pairs perfectly with steamed rice or roti for a satisfying meal.
This bihari recipe takes 45 minutes to prepare and yields 4 servings. At 336.1 calories per serving with 17.3g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Add Spices and Tomatoes
Incorporate Yogurt and Simmer
Finish the Curry
Increase the number of green chilies or add 1/2 teaspoon of black pepper powder along with the other spices for extra heat.
For a richer, creamier texture, add 1 tablespoon of cashew paste (made by blending soaked cashews) along with the tomato puree.
Replace the eggs with 250g of paneer cubes. Lightly sauté the paneer cubes until golden before adding them to the gravy in the final step.
Both eggs and yogurt are packed with high-quality protein, which is essential for muscle repair, immune function, and maintaining satiety.
The dahi (yogurt) in the gravy is a rich source of calcium and phosphorus, two minerals that are vital for developing and maintaining strong, healthy bones.
Yogurt contains beneficial live cultures (probiotics) that support a healthy gut microbiome, improve digestion, and boost overall immunity.
Eggs are a nutritional powerhouse, providing essential nutrients like Vitamin D, Vitamin B12, selenium, and choline, which are important for brain health and metabolism.
One serving of Dahi Anda Tarkari (about 2 eggs with gravy) contains approximately 320-360 calories, depending on the type of oil and fat content of the yogurt used.
Yes, it is a relatively healthy dish. It's an excellent source of high-quality protein from eggs and yogurt. The fat content can be managed by using low-fat yogurt and minimal oil.
To prevent curdling, make sure the yogurt is at room temperature, whisk it well with besan (gram flour), and add it to the pan on the lowest heat while stirring continuously until it's fully incorporated.
This curry pairs wonderfully with steamed basmati rice, jeera rice, roti, phulka, or plain parathas. A side of simple kachumber salad also complements the meal.
Yes, you can. The flavors often deepen overnight. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.
Absolutely. For a 'no onion, no garlic' version, skip them and add a pinch of asafoetida (hing) to the hot oil after the cumin seeds. You can also increase the amount of ginger paste slightly.
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