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Hard-boiled eggs simmered in a light, spicy, and flavorful onion-tomato gravy. This rustic Punjabi dhaba-style curry is perfect with hot rotis or rice for a comforting and quick meal.
For 4 servings
Prepare the Eggs: Take the hard-boiled and peeled eggs. Using a small knife, make 2-3 shallow diagonal slits on the surface of each egg. This helps them absorb the flavors of the gravy.
Shallow-Fry the Eggs: Heat 1 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium heat. Gently add the slit eggs. Sauté for 2-3 minutes, turning them carefully, until they develop a light golden-brown, slightly blistered skin. This adds a wonderful texture. Remove the eggs from the pan and set them aside.
Temper the Spices: In the same pan, add the remaining 2 tbsp of oil. Once hot, add the cumin seeds, bay leaf, and cinnamon stick. Let them sizzle for about 30 seconds until they become fragrant.
Sauté the Aromatics: Add the finely chopped onions to the pan. Sauté on medium heat for 8-10 minutes, stirring frequently, until they are deeply golden brown. This step is crucial for the flavor of the gravy. Add the ginger-garlic paste and slit green chillies, and cook for another minute until the raw smell disappears.
Cook the Masala: Lower the heat and add the powdered spices: turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds. Immediately add the tomato puree and salt. Mix well and cook the masala for 6-8 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
Simmer the Curry: Pour in 2.5 cups of hot water and stir well, scraping the bottom of the pan. Bring the gravy to a vigorous boil. Gently slide the fried eggs into the bubbling gravy. Reduce the heat to low, cover the pan, and let it simmer for 10 minutes. This allows the eggs to soak up the spicy gravy.
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Hard-boiled eggs simmered in a light, spicy, and flavorful onion-tomato gravy. This rustic Punjabi dhaba-style curry is perfect with hot rotis or rice for a comforting and quick meal.
This punjabi recipe takes 40 minutes to prepare and yields 4 servings. At 138.02 calories per serving with 2.04g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and Garnish: Turn off the heat. Stir in the garam masala and crushed kasuri methi. Garnish with freshly chopped coriander leaves. Let the curry rest, covered, for at least 5-10 minutes before serving. This helps the flavors to meld beautifully.
Add 2 medium-sized boiled and shallow-fried potatoes along with the eggs for a more substantial curry, making it an 'Aloo Anda Tari'.
For a richer, less rustic version, stir in 2 tablespoons of fresh cream or cashew paste at the end of cooking, just before adding the garam masala.
Increase the number of green chillies or add 1/2 teaspoon of regular red chili powder along with the Kashmiri chili powder for extra heat.
Add a cup of boiled chickpeas along with the eggs during the simmering stage to add extra protein and texture.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that help support a healthy immune system.
Eggs provide essential nutrients like Vitamin D, Vitamin B12, selenium, and choline, which are important for bone health, brain function, and metabolism.
One serving of Tariwale Ande contains approximately 310-350 calories, primarily from the eggs and the oil used in the gravy. This can vary based on the size of the eggs and the amount of oil used.
Yes, it can be a healthy dish. Eggs are an excellent source of high-quality protein, vitamins, and minerals. The spices used, like turmeric and ginger, have anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil used.
Absolutely. You can skip the step of shallow-frying the eggs and add the slit, hard-boiled eggs directly to the simmering gravy. However, frying adds a delicious, slightly chewy texture to the egg whites which is characteristic of this dish.
This curry pairs wonderfully with Indian breads like roti, chapati, naan, or paratha. It also tastes great with plain steamed basmati rice or jeera rice.
You can store leftover Tariwale Ande in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave before serving.
The deep, rich color comes from properly browning the onions until they are a dark golden brown. Rushing this step will result in a lighter-colored gravy. Using good quality Kashmiri red chili powder also contributes a vibrant red hue without excessive heat.