Punjabi Anda Masala

Name: Punjabi Anda Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 6 pcs egg (hard-boiled and peeled); 2 pcs onion (medium, finely chopped); 3 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 5 pcs garlic (cloves, minced); 2 pcs green chili (slit); 2 tbsp oil; 1 tsp cumin seeds; 1 pcs bay leaf; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1 cup water (for gravy); 2 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(93)

TASTE SCORE

9/10

Hard-boiled eggs simmered in a rich Punjabi-style onion and tomato masala with warm spices. This homestyle curry is comforting, full of flavor, and pairs beautifully with roti, naan, or jeera rice.

PREP

15m

COOK

30m

SERVES

2 EGGS AND ABOUT 1 CUP OF MASALA GRAVY

223 cal

SERVINGS

METHOD · 9 STEPS

boil · ~12 min
Boil and peel the eggs.
Boil the eggs until hard-boiled, cool them under running water, and peel. Keep them aside whole.
prep · ~7 min
Prep the masala ingredients.
Finely chop the onion and tomato, grate the ginger, mince the garlic, slit the green chilies, and chop the cilantro.
saute · ~1 min
Start the base with whole spices.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and bay leaf.
3.Let the cumin crackle for 20 to 30 seconds.
TIPKeep the heat medium so the cumin blooms without burning.
saute · ~7 min
Cook the onion, ginger, garlic, and chili.
1.Add the chopped onion and cook until light golden.
2.Add grated ginger, minced garlic, and green chilies.
3.Cook for 1 minute until the raw smell fades.
saute · ~8 min
Build the tomato masala.
1.Add chopped tomato and mix well.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Cook until the tomatoes soften and the masala looks thick and glossy.
TIPMash the tomatoes with the spoon as they cook for a smoother gravy.
simmer · ~5 min
Add water and simmer the gravy.
Pour in the water and bring the masala to a gentle simmer. Cook for 4 to 5 minutes so the flavors come together.
simmer · ~4 min
Add the eggs and finish the curry.
Add the boiled eggs to the gravy and spoon some masala over them. Sprinkle garam masala and simmer gently for 3 to 4 minutes.
TIPMake 2 or 3 light slits on the eggs if you want them to absorb more masala.
garnish
Garnish with cilantro.
Turn off the heat and scatter chopped cilantro on top.
serve
Serve hot.
Serve Punjabi Anda Masala hot with roti, naan, or jeera rice.

PRO TIPS

What to keep in mind.

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

1
Make 2-3 shallow slits in the boiled eggs so the masala clings better and seasons the surface.
2
Cook the onions to light golden, not dark brown, so the gravy stays sweet, balanced, and Punjabi-style.
3
Mash the tomatoes as they soften to help the masala turn thick and clingy without needing cream.
4
If the masala starts sticking before tomatoes break down, add a small splash of water instead of extra oil.
5
Simmer the eggs very gently at the end; a hard boil can toughen the whites and split the gravy.
6
This curry tastes even better after 30 minutes of resting, once the eggs absorb the spiced gravy.
7
Refrigerate leftovers in an airtight container for up to 2 days and reheat on low heat with a splash of water.