Punjabi Anda Masala
Hard-boiled eggs simmered in a rich, spicy onion-tomato gravy. This classic Punjabi dish is packed with flavor and comes together quickly, perfect for a hearty weeknight meal with roti or rice.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Eggs
- b.Place 8 eggs in a saucepan, cover with water, and bring to a rolling boil. Cook for 10-12 minutes to hard-boil them.
- c.Drain the hot water and immediately place the eggs in an ice bath or under cold running water to stop the cooking process.
- d.Once cool enough to handle, peel the eggs and make 2-3 shallow slits on each one with a knife. This helps them absorb the masala.
- e.In a small bowl, toss the slit eggs with 1/4 tsp of turmeric powder and 1/4 tsp of Kashmiri red chili powder until evenly coated.
- 2
Step 2
- a.Shallow-Fry the Eggs
- b.Heat 1 tbsp of vegetable oil in a wide pan or kadai over medium heat.
- c.Carefully place the coated eggs in the hot oil and sauté for 2-3 minutes, turning gently, until they develop a light golden, slightly crisp layer. This step adds immense flavor and texture.
- d.Remove the eggs from the pan and set them aside.
- 3
Step 3
- a.Prepare the Masala Base
- b.In the same pan, add the remaining 3 tbsp of oil. Heat it over medium flame.
- c.Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for about 30 seconds until they become fragrant.
- d.Add the finely chopped onions. Cook for 10-12 minutes, stirring frequently, until they are deep golden brown. This 'bhunao' process is crucial for the authentic Punjabi flavor.
- e.Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
- 4
Step 4
- a.Cook the Gravy
- b.Reduce the heat to low. Add the powdered spices: remaining 1/2 tsp turmeric powder, remaining 1 tsp Kashmiri red chili powder, and coriander powder. Stir for 30 seconds to prevent burning.
- c.Pour in the tomato puree and add salt. Mix everything well.
- d.Cook the masala, stirring occasionally, for about 8-10 minutes until it thickens and you see oil separating from the sides of the pan.
- e.Pour in 1.5 cups of hot water, stir to combine, and bring the gravy to a gentle boil.
- 5
Step 5
- a.Simmer and Finish
- b.Gently slide the fried eggs into the simmering gravy.
- c.Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the eggs to absorb the flavors of the curry.
- d.Turn off the heat. Crush the kasuri methi between your palms to release its aroma and sprinkle it into the curry along with the garam masala. Give it a gentle stir.
- e.Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, ensure the onions are browned to a deep golden color. Do not rush this step.
- 2Using hot water for the gravy helps maintain the cooking temperature and enhances the flavor.
- 3For a richer, creamier gravy, you can add 2 tablespoons of fresh cream or cashew paste at the very end.
- 4For a smoother gravy, you can blend the cooked onion-tomato masala before adding water and eggs.
- 5This curry tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to 2 days.
Adapt it for your goals.
Creamier Version
Stir in 2-3 tablespoons of heavy cream or a paste made from 10-12 soaked cashews at the end of cooking for a richer, restaurant-style gravy.
Dhaba StyleDhaba Style
Use ghee instead of oil and add a pinch of asafoetida (hing) with the whole spices. For a smoky flavor, use the 'dhungar' method with a hot piece of charcoal.
With PotatoesWith Potatoes
Add 2 medium-sized boiled and cubed potatoes along with the eggs to make the curry more substantial.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Essential Nutrients
This dish provides key nutrients like Vitamin D, Vitamin B12, and choline from eggs, and lycopene, a powerful antioxidant, from cooked tomatoes.
Immunity Boosting Spices
The blend of Indian spices like turmeric, ginger, and garlic contains anti-inflammatory and antioxidant properties that can help strengthen the immune system.
Frequently asked questions
One serving of Punjabi Anda Masala (approximately 2 eggs with gravy) contains around 320-340 calories, depending on the amount of oil used.