Tariwale Ande

Name: Tariwale Ande
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 4 pcs egg (hard-boiled, peeled, and halved or pricked); 2 tbsp mustard oil; 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, pureed); 2 tsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch red chili powder; 1 pinch garam masala; 1 pinch salt; 1 cup water (for gravy, adjust as needed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(85)

TASTE SCORE

8/10

Hard-boiled eggs simmered in a rich, spiced onion-tomato gravy. This North Indian dhaba-style curry is comforting, quick to put together, and pairs perfectly with roti or steamed rice for a satisfying weeknight meal.

PREP

10m

COOK

25m

SERVES

1 CUP OF CURRY WITH 2 EGGS

173 cal

SERVINGS

METHOD · 6 STEPS

prep
Boil and prep the eggs.
1.Place eggs in a saucepan and cover with water by an inch.
2.Bring to a rolling boil, then reduce heat to simmer for 8-10 minutes.
3.Transfer eggs to ice water, cool completely, then peel.
4.Prick the eggs with a fork or make shallow slits to help them absorb the gravy.
TIPPricking the eggs prevents them from bursting while simmering and allows the masala to penetrate deeper, giving you much more flavorful eggs.
temper · ~9 min
Start the masala base.
1.Heat mustard oil in a kadai over medium heat until it lightly smokes, then cool slightly.
2.Add chopped onions and a pinch of salt. Sauté until deep golden brown, about 7-8 minutes.
3.Add ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell fades.
TIPA deep brown color on the onions is crucial here — it gives the gravy its richness. Don't rush this step.
saute · ~6 min
Cook the tomato masala.
1.Lower the heat and add turmeric powder, coriander powder, cumin powder, and red chili powder.
2.Stir for 30 seconds, then immediately add the fresh tomato puree.
3.Cook until the tomatoes break down, oil starts to separate from the masala, and the mixture turns glossy — about 5-6 minutes.
TIPAdding a splash of water if the masala sticks helps the tomatoes cook evenly without burning the spices.
simmer · ~13 min
Simmer the gravy and add eggs.
1.Pour in 1 cup of water, add salt, and bring to a gentle boil.
2.Lower the heat, cover, and simmer the gravy for 8-10 minutes until it thickens slightly and oil surfaces.
3.Gently slide in the pricked boiled eggs and let them simmer in the gravy for another 5 minutes.
TIPAllow the gravy to reduce slightly before adding the eggs — a thicker gravy coats the eggs better.
garnish
Finish with garam masala and coriander.
1.Sprinkle garam masala over the curry and gently stir.
2.Turn off the heat and garnish with chopped fresh coriander leaves.
rest · ~5 min
Let the curry rest for 5 minutes before serving.
Allowing the dish to sit for a few minutes lets the eggs soak up more flavor from the gravy.