Rajasthani Anda Masala
A fiery and tangy egg curry from the heart of Rajasthan. Hard-boiled eggs are simmered in a rich, yogurt-based gravy spiced with aromatic whole spices and chili. A perfect side for rotis or rice.
For 4 servings
Prepare the Eggs
- Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10 minutes to hard-boil.
- Drain the hot water and immediately place the eggs in a bowl of ice-cold water for 5 minutes. This makes them easier to peel.
- Peel the eggs and gently make 2-3 shallow slits on each one with a knife. This helps them absorb the gravy's flavor.
- Optional: Heat 1 tsp of oil in a pan, add a pinch of turmeric and red chili powder, and lightly fry the slit eggs for 2-3 minutes until they are golden. Set aside.
Create the Yogurt Base
- In a mixing bowl, combine the whisked curd, besan, turmeric powder, red chili powder, and coriander powder.
- Whisk thoroughly until you have a smooth, lump-free paste. The besan is crucial for preventing the curd from splitting when heated. Set this mixture aside.
Sauté Aromatics and Build the Masala
- Heat oil in a heavy-bottomed pan or kadai over medium heat.
- Add cumin seeds, bay leaf, cinnamon stick, cloves, and black peppercorns. Sauté for about 30-40 seconds until they become fragrant.
- Add the hing, followed by the finely chopped onions. Cook for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.
- Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
- Stir in the tomato puree and cook for 5-7 minutes, until the masala thickens and you see oil separating at the edges.
Combine and Cook the Gravy
- Reduce the heat to the absolute lowest setting. This is a critical step.
- Slowly pour the yogurt-masala paste into the pan while stirring continuously and vigorously. Do not stop stirring for the first 2-3 minutes to prevent curdling.
- Once the yogurt is well incorporated, increase the heat to medium-low and cook for another 3-4 minutes until the gravy thickens slightly.
- Add 1 cup of water and salt. Mix well and bring the gravy to a gentle simmer.
Simmer and Finish
- Gently add the hard-boiled eggs (fried or plain) to the simmering gravy.
- Cover the pan and let it simmer on low heat for 8-10 minutes, allowing the eggs to absorb the flavors.
- Turn off the heat. Stir in the garam masala and crushed kasuri methi.
- Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving for the flavors to meld.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent the yogurt from curdling, ensure it's at room temperature and whisk it very well with besan. Always add it to the pan on the lowest possible heat while stirring constantly.
- 2Pan-frying the boiled eggs before adding them to the gravy gives them a slightly firm texture and enhances their flavor.
- 3For a richer flavor, you can use ghee instead of vegetable oil.
- 4Let the curry rest for at least 10 minutes before serving. The flavors will deepen and become more cohesive.
- 5This curry tastes even better the next day as the eggs fully absorb the masala.
Adapt it for your goals.
Vegetarian
Replace the eggs with 250g of paneer cubes or boiled potatoes for a delicious vegetarian version.
Smoky Flavor (Dhungar)Smoky Flavor (Dhungar)
After the curry is cooked, place a small steel bowl in the center. Add a hot piece of charcoal, pour 1/2 tsp of ghee over it, and immediately cover the pan for 5 minutes to infuse a smoky flavor.
Creamier GravyCreamier Gravy
For a richer, creamier texture, you can add 1-2 tablespoons of cashew paste along with the tomato puree.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Promotes Gut Health
The use of curd (yogurt) in the gravy introduces beneficial probiotics, which help maintain a healthy balance of gut bacteria, aiding digestion and boosting immunity.
Rich in Antioxidants
Spices like turmeric, along with tomatoes and onions, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Boosts Metabolism
The capsaicin in red chili powder and the thermogenic properties of spices like cinnamon and black pepper can give a temporary boost to your metabolism.
Frequently asked questions
One serving of Rajasthani Anda Masala contains approximately 350-400 calories, depending on the amount of oil and the fat content of the yogurt used.