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A fiery and tangy egg curry from the heart of Rajasthan. Hard-boiled eggs are simmered in a rich, yogurt-based gravy spiced with classic Marwari masalas. A perfect comfort food to enjoy with hot rotis.
For 4 servings
Boil, Peel, and Fry the Eggs
Prepare the Curry Base
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A fiery and tangy egg curry from the heart of Rajasthan. Hard-boiled eggs are simmered in a rich, yogurt-based gravy spiced with classic Marwari masalas. A perfect comfort food to enjoy with hot rotis.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 330.51 calories per serving with 16.98g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate Yogurt and Simmer
Finish and Garnish
Replace the eggs with 250g of paneer cubes, shallow-fried until golden. Add them at the final simmering stage.
Add 2 medium-sized boiled and cubed potatoes along with the eggs for a more filling curry.
For a richer, less tangy gravy, you can add 2 tablespoons of cashew paste along with the tomato puree.
To impart a traditional smoky flavor (dhungar), place a small steel bowl in the center of the finished curry. Add a hot piece of charcoal to it, pour a few drops of ghee on top, and immediately cover the pan for 2-3 minutes.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The use of spices like turmeric (curcumin), ginger, and garlic provides potent anti-inflammatory and antioxidant benefits, helping to strengthen the immune system.
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D. It contains butyric acid, which is beneficial for gut health.
One serving of Marwari Anda Curry, which includes two eggs and gravy, contains approximately 325-350 calories. This can vary based on the amount of ghee used and the fat content of the yogurt.
Yes, it can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. The spices offer various health benefits. To make it healthier, you can reduce the amount of ghee used.
To prevent curdling, ensure the yogurt is at room temperature and well-whisked. Always lower the heat to the minimum before adding it, and stir continuously until it's fully incorporated and heated through.
Yes, for a Jain or Satvik version, you can omit the onions and garlic. Increase the amount of tomato puree and hing slightly to compensate for the flavor. You can also add a pinch of asafoetida (hing) to the yogurt before adding it to the pan.
This curry pairs wonderfully with traditional Rajasthani breads like Bajra Roti (pearl millet flatbread) or Bejar Roti. It also goes well with phulka, paratha, or plain steamed basmati rice.
Leftover Marwari Anda Curry can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.