Rajasthani Anda Curry
A rich and spicy egg curry from the heart of Rajasthan. Hard-boiled eggs are simmered in a tangy yogurt-based gravy, fragrant with traditional spices. A perfect main course with rotis or rice.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare and Sauté Eggs
- b.Hard boil the eggs for 10-12 minutes. Immediately transfer to an ice bath to stop cooking, then peel them.
- c.Gently prick each egg a few times with a fork or toothpick. This helps them absorb the gravy.
- d.Heat 1 tbsp of ghee in a pan over medium heat. Add a pinch of turmeric and red chili powder.
- e.Add the peeled eggs and sauté for 2-3 minutes, until they develop a light golden, slightly blistered skin. Remove from the pan and set aside.
- 2
Step 2
- a.Create the Masala Base
- b.In the same pan, add the remaining 2 tbsp of ghee. Once hot, add the cumin seeds and let them splutter.
- c.Stir in the asafoetida, followed by the finely chopped onions.
- d.Sauté the onions on medium heat for 8-10 minutes, until they are deep golden brown. This step is crucial for the flavor.
- e.Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw smell disappears.
- f.Pour in the tomato puree. Cook for 5-6 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
- 3
Step 3
- a.Prepare and Add Yogurt Gravy
- b.While the tomato masala cooks, prepare the yogurt mixture. In a separate bowl, whisk the curd and besan together until completely smooth and lump-free.
- c.Reduce the heat of the pan to the absolute lowest setting. Add the turmeric, red chili powder, and coriander powder to the onion-tomato base. Stir for 30 seconds.
- d.Very slowly, pour the yogurt-besan mixture into the pan while stirring continuously and vigorously. Do not stop stirring for the first 2-3 minutes to prevent curdling.
- e.Continue to cook on low heat, stirring constantly, until the gravy thickens and oil begins to appear on the surface.
- 4
Step 4
- a.Simmer and Finish the Curry
- b.Once the yogurt base is cooked, pour in 1.5 cups of warm water and add salt. Mix well to combine.
- c.Increase the heat to medium and bring the gravy to a gentle simmer.
- d.Carefully place the sautéed eggs into the gravy. You can leave them whole or slice a few in half.
- e.Cover the pan and let the curry simmer on low heat for 5-7 minutes, allowing the eggs to absorb the flavors.
- f.Turn off the heat. Stir in the garam masala and garnish with freshly chopped coriander leaves.
- g.Let the curry rest for 5-10 minutes before serving. This allows the flavors to meld beautifully.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat yogurt at room temperature to minimize the chances of it curdling.
- 2The key to a rich, authentic flavor is browning the onions properly until they are deep golden.
- 3Stirring the yogurt mixture continuously on low heat is the most critical step to achieve a smooth, creamy gravy.
- 4For a deeper red color without adding too much heat, use Kashmiri red chili powder.
- 5Letting the curry rest for a few minutes before serving enhances the overall flavor profile.
Adapt it for your goals.
Vegetarian
Replace the eggs with 200g of pan-fried paneer cubes or 4 medium-sized boiled and quartered potatoes. Add them at the final simmering stage.
Creamier GravyCreamier Gravy
For a richer, restaurant-style curry, stir in 2 tablespoons of heavy cream or cashew paste at the end, just before adding the garam masala.
Smoky FlavorSmoky Flavor
To impart a traditional smoky flavor (Dhungar method), place a small steel bowl in the center of the finished curry. Add a hot piece of charcoal to it, pour over a few drops of ghee, and immediately cover the pan for 2-3 minutes.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Promotes Gut Health
The use of curd (yogurt) provides beneficial probiotics, which support a healthy gut microbiome, aid digestion, and improve nutrient absorption.
Rich in Healthy Spices
Spices like turmeric, cumin, and coriander are known for their anti-inflammatory and antioxidant properties, which can help combat oxidative stress and support overall wellness.
Frequently asked questions
One serving of this Rajasthani Anda Curry contains approximately 380-420 calories, depending on the size of the eggs and the amount of ghee used. It's a substantial dish, rich in protein and fats.