Loading...
A tangy and spicy yogurt-based curry from Rajasthan, made unique with the addition of hard-boiled eggs. This comforting dish, thickened with chickpea flour and tempered with fragrant spices, is a perfect hearty meal when served with steamed rice.
For 4 servings
Prepare Eggs & Kadhi Slurry
Prepare the Tempering (Tadka)
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
A tangy and spicy yogurt-based curry from Rajasthan, made unique with the addition of hard-boiled eggs. This comforting dish, thickened with chickpea flour and tempered with fragrant spices, is a perfect hearty meal when served with steamed rice.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 328.4 calories per serving with 19.11g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Kadhi
Add Eggs and Finish
Serve
For a more traditional kadhi experience, omit the eggs and add crispy onion or mixed vegetable pakoras to the kadhi just before serving.
Increase the number of green chilies and add a pinch of freshly ground black pepper along with the garam masala at the end.
For a Sattvic version, simply skip the onion and ginger-garlic paste. The kadhi will still be delicious due to the other aromatic spices.
For a richer, creamier kadhi, use full-fat curd and increase the amount of ghee by one tablespoon.
Combining eggs and besan (chickpea flour) makes this dish rich in high-quality protein, which is essential for muscle repair, growth, and overall body function.
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and improving nutrient absorption.
Eggs are a powerhouse of vitamins and minerals, including Vitamin D, Vitamin B12, selenium, and choline, which are vital for brain health and immune function.
Spices like hing (asafoetida) and cumin seeds are traditionally used in Indian cooking to prevent bloating and aid digestion, making this rich curry easier on the stomach.
The key is temperature control and constant stirring. Always add the curd-besan mixture on low heat while stirring continuously. Also, ensure the curd is at room temperature before you start.
Yes, you can make the kadhi a day in advance. It often tastes even better the next day. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a little hot water to adjust the consistency as it will have thickened.
Slightly sour, full-fat curd gives the best results for a tangy and creamy kadhi. If your curd is not sour, you can leave it out on the counter for a few hours before using.
Yes, it's a balanced and nutritious dish. It's an excellent source of protein from eggs and besan, calcium and probiotics from curd, and beneficial compounds from spices like turmeric and fenugreek.
One serving of Rajasthani Anda Kadhi contains approximately 320-350 calories, making it a satisfying and moderately caloric main course.