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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
Prepare and Sauté Eggs
Create the Masala Base
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.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 331.05 calories per serving with 17.2g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare and Add Yogurt Gravy
Simmer and Finish the Curry
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.
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.
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.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The use of curd (yogurt) provides beneficial probiotics, which support a healthy gut microbiome, aid digestion, and improve nutrient absorption.
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.
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.
It can be part of a healthy diet in moderation. It's an excellent source of protein from eggs and probiotics from yogurt. However, it is also rich in fat due to the use of ghee. To make it healthier, you can reduce the amount of ghee used.
Yogurt curdles due to high heat. To prevent this, always ensure three things: 1) Whisk the yogurt with besan (gram flour) to stabilize it. 2) Make sure the yogurt is at room temperature. 3) Add the yogurt mixture to the pan only after reducing the heat to the absolute lowest setting, and stir continuously and vigorously for the first 2-3 minutes until it's well incorporated.
Yes, for a Satvik or Jain version, you can omit the onions and ginger-garlic paste. Increase the amount of tomato puree slightly and ensure the spices are well-cooked to build flavor. The taste will be different but still delicious.
This curry pairs wonderfully with traditional Indian breads like bajra roti (pearl millet flatbread), chapati, or paratha. It also goes very well with steamed basmati rice or jeera rice.
This recipe goes great with these complete meals
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