Tari Wale Ande
Hard-boiled eggs swimming in a rich, spiced onion-tomato gravy. This comforting North Indian homestyle dish comes together in under 40 minutes and pairs perfectly with roti or steamed rice for a satisfying meal.
For 4 servings
- prep · ~10 min
Boil and peel the eggs.
1.Bring water to a boil in a saucepan. Gently lower 6 eggs into the water.2.Boil for 8-10 minutes until hard-boiled. Drain and transfer to cold water.3.Once cool, peel the eggs and prick them lightly with a fork. Set aside. - fry · ~3 min
Lightly fry the boiled eggs.
Heat 1 tbsp oil in a pan over medium heat. Add the peeled eggs and shallow-fry for 2-3 minutes, turning gently, until they develop light golden spots. Remove and set aside.
TIPPricking the eggs prevents them from bursting while frying. - saute · ~10 min
Cook the onion base.
1.Add the remaining 1 tbsp oil to the same pan and heat over medium flame.2.Add chopped onions and sauté until deep golden brown (8-10 minutes).3.Stir in the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma fades.TIPTake your time browning the onions — it builds the gravy's deep color and flavor. - saute · ~8 min
Add tomato puree and spices.
1.Pour in the tomato puree and stir well. Cook for 4-5 minutes until the mixture thickens and oil begins to separate at the edges.2.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.3.Sauté the masala for 2-3 minutes until the spices bloom and become fragrant. - simmer · ~10 min
Build the gravy and add eggs.
1.Pour 1 cup of water into the masala and stir to combine. Bring to a gentle boil.2.Reduce the heat to low and simmer the gravy for 5-7 minutes, stirring occasionally, until it reaches your preferred consistency.3.Gently slide the fried eggs into the simmering gravy. Let them warm through for 3-4 minutes.TIPIf the gravy thickens too much, add a splash of water. It should nicely coat the eggs. - garnish
Finish with garam masala and garnish.
Turn off the heat. Sprinkle garam masala and chopped coriander leaves over the top. Let it rest for 2 minutes before serving.
TIPAdding garam masala at the very end preserves its aromatic punch. - serve
Serve Tari Wale Ande hot.
Transfer to a serving bowl and enjoy hot with roti, paratha, or steamed basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick the boiled eggs with a fork before frying to prevent them from bursting in hot oil.
- 2Take your time browning the onions until deep golden for a richer, more complex gravy flavor.
- 3Cook the tomato masala until oil separates at the edges to avoid a raw taste.
- 4Add garam masala only after turning off the heat to preserve its aromatic oils.
- 5Use a non-stick or well-seasoned pan to fry the eggs so they brown evenly without sticking.
- 6If the gravy thickens too much while simmering, splash in a little warm water to adjust.
Adapt it for your goals.
Low-oil
Skip the shallow-frying step: add the boiled eggs directly to the gravy after step 4 and simmer gently to warm through. Saves oil and reduces calories.
high proteinHigh-protein
Add 200g of cubed paneer or boiled chickpeas along with the eggs for an extra protein boost. Great for post-workout meals.
jainJain
Replace onions and garlic with asafoetida (hing) and use ginger paste instead of ginger-garlic paste. The gravy base uses only tomatoes and spices to comply with Jain dietary restrictions.
Why this is on our healthy list.
Rich in High-Quality Protein
Eggs provide complete protein with all essential amino acids, supporting muscle repair and satiety.
Good Source of B Vitamins
Eggs contain B12, riboflavin, and choline, which aid energy metabolism and brain health.
Antioxidant-Rich Spices
Turmeric, coriander, and garam masala provide anti-inflammatory curcumin and other protective compounds.
Low in Carbs
This dish is naturally low in carbohydrates, making it suitable for low-carb or diabetic-friendly meals when served without bread or rice.
Frequently asked questions
Yes, use 1 cup of canned tomato puree. Simmer it a little longer to reduce the tinny flavor before adding spices.
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