Rajasthani Anda Masala

Name: Rajasthani Anda Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 6 pcs egg (hard-boiled, peeled); 3 tbsp mustard oil; 3 pcs onion (medium, finely chopped); 8 pcs garlic (cloves, minced); 1 inch ginger (grated); 2 pcs green chili (slit lengthwise); 3 pcs tomato (medium, finely chopped); 0.25 cup yogurt (thick, whisked until smooth); 1 tsp red chili powder; 1 pinch turmeric powder; 2 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp salt; 2 pcs dried red chili (whole); 1 pcs bay leaf; 1 inch cinnamon stick; 3 pcs clove; 1 pcs black cardamom (slightly crushed); 1 cup water (hot, for gravy); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(32)

TASTE SCORE

8/10

Hard-boiled eggs simmered in a bold, rustic Rajasthani-style onion-tomato gravy. The masala gets its deep flavor from whole spices, a generous amount of garlic, and the unmistakable smokiness of mustard oil. A robust, no-fuss egg curry that pairs beautifully with bajra roti or steamed rice.

PREP

15m

COOK

30m

SERVES

1 CUP OF CURRY WITH 2 BOILED EGGS

283 cal

SERVINGS

METHOD · 8 STEPS

boil · ~10 min
Hard-boil the eggs.
1.Place eggs in a saucepan and cover with cold water by 1 inch.
2.Bring to a rolling boil, then cover and turn off the heat.
3.Let sit for 10 minutes. Drain and transfer to cold water.
4.Peel the eggs, prick lightly with a fork, and set aside.
TIPPricking the boiled eggs helps them absorb the masala flavors better.
temper · ~3 min
Temper the whole spices in mustard oil.
1.Heat mustard oil in a heavy-bottomed pan until it reaches smoking point.
2.Remove from heat briefly, then lower to medium heat.
3.Add bay leaf, cinnamon stick, cloves, and black cardamom until fragrant (30 sec).
4.Add dried red chilies and sauté for another 15 seconds.
TIPHeating mustard oil to its smoking point removes the raw pungency and gives a smooth, nutty flavor.
saute · ~11 min
Cook the onion and aromatics.
1.Add chopped onions to the pan and cook until deep golden brown (8-10 min).
2.Stir in minced garlic and grated ginger; sauté until raw smell disappears (1 min).
3.Add slit green chilies and cook for another minute.
TIPStir the onions frequently. Scrape up any bits sticking to the bottom — they add immense flavor.
saute · ~9 min
Build the masala base.
1.Add chopped tomatoes and salt; cook until soft and oil starts separating (5-7 min).
2.Stir in red chili powder, coriander powder, cumin powder, and turmeric powder.
3.Cook the spices for 2 minutes until fragrant and oil surfaces.
TIPCook the tomatoes completely — any rawness will leave a sour, uncooked taste in the gravy.
simmer · ~12 min
Add yogurt and simmer the gravy.
1.Lower the heat and gently stir in the whisked yogurt; keep stirring to prevent splitting.
2.Add hot water, increase heat, and bring to a boil.
3.Cover and simmer on low heat for 10 minutes until the gravy thickens.
TIPAlways use room-temperature yogurt and low heat when adding to hot masala — it prevents curdling.
simmer · ~6 min
Add the eggs to the masala.
1.Gently drop the boiled eggs into the simmering gravy.
2.Spoon some gravy over the eggs to coat them well.
3.Cover and simmer on low heat for 5-7 minutes.
TIPDon't stir vigorously once eggs are added — use a spoon to baste them with gravy instead.
garnish · ~2 min
Finish with garam masala and coriander.
Sprinkle garam masala over the top. Turn off the heat and let it rest for 2 minutes. Garnish with fresh chopped coriander leaves.
serve
Serve hot with bajra roti or steamed rice.
Transfer to a serving bowl and enjoy the rustic flavors of Rajasthan.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the best smoky flavor, heat mustard oil until it smokes, then let it cool slightly before adding spices.
2
Prick hard-boiled eggs lightly with a fork to help them absorb the masala while simmering.
3
Cook onions until deep golden brown — this is the backbone of the gravy's rustic sweetness.
4
When adding yogurt, lower the heat and stir gently to prevent curdling in the hot masala.
5
Let the finished curry rest for 2 minutes off the heat so the flavors meld into the eggs.
6
Use a spoon to baste eggs with gravy instead of stirring to avoid breaking them.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce mustard oil to 1 tbsp and use a non-stick pan. Sauté onions with a splash of water to prevent sticking. This cuts calories while keeping the rustic flavor.

high protein

High-protein

Add 200g of crumbled paneer or cubed tofu along with the eggs for an extra protein boost. Great for post-workout meals.

jain

Jain

Omit garlic and onion. Use asafoetida (hing) and fennel seed powder to replicate the savory depth. Replace yogurt with plant-based yogurt.

vegan

Vegan

Replace eggs with firm tofu or chickpea flour omelette cubes. Use cashew cream (soaked cashews blended with water) instead of yogurt.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Protein

Eggs provide high-quality complete protein essential for muscle repair and satiety.

✓

Good Source of Iron

Eggs and whole spices like coriander powder contribute iron, supporting healthy blood circulation.

✓

Anti-Inflammatory Spices

Turmeric, ginger, and garlic offer natural anti-inflammatory compounds that may aid digestion and immunity.

✓

Probiotic from Yogurt

The yogurt adds live cultures that support gut health, especially when added gently to preserve beneficial bacteria.

QUESTIONS?

Frequently asked questions

Yes, but you'll lose the characteristic pungent, smoky flavor that defines this Rajasthani dish. You can add a pinch of mustard powder to mimic some of that taste.

PAIRS WELL WITH