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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
Create the Yogurt Base
Sauté Aromatics and Build the Masala
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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.
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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.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 349.76 calories per serving with 17.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Cook the Gravy
Simmer and Finish
Replace the eggs with 250g of paneer cubes or boiled potatoes for a delicious vegetarian version.
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.
For a richer, creamier texture, you can add 1-2 tablespoons of cashew paste along with the tomato puree.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
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.
Spices like turmeric, along with tomatoes and onions, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
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.
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.
Yes, it can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. The yogurt provides probiotics for gut health. To make it healthier, use less oil and opt for low-fat yogurt.
The three main reasons for curdling are: high heat, not stirring enough, and cold yogurt. Always use room temperature, full-fat yogurt whisked with besan (chickpea flour) as a stabilizer. Add it to the pan only after reducing the heat to its lowest setting, and stir continuously for the first few minutes.
Yes, for a 'Jain' or 'Satvik' version, you can omit the onions and garlic. Increase the amount of hing and consider adding a bit more tomato puree or a pinch of sugar to balance the flavors.
This curry pairs wonderfully with traditional Rajasthani breads like Bajra Roti (pearl millet flatbread) or Bejad Roti. It also goes well with regular chapati, paratha, or steamed basmati rice.
You can store leftover Rajasthani Anda Masala in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave.