Anda Anar Dana Masala
PakistaniPakistani RecipesDesi eggsMedium
Boiled eggs simmered in a sweet-sour masala with anar dana (dried pomegranate seeds), onions and tomatoes. A tangy Punjabi curry for chapati.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 4 eggs
- 2 tbsp anar dana (dried pomegranate seeds)
- 1 onion
- 2 tomatoes
- 2 green chillies
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 0.5 tsp turmeric
- 0.5 tsp garam masala
- 3 tbsp cooking oil
- salt to taste
- fresh coriander for garnish
Method
- Boil the eggs for 10 minutes, cool, peel and halve them.
- Soak the anar dana in warm water for 10 minutes, then crush lightly.
- Heat oil, fry the onion until golden, add ginger-garlic paste and cook for 1 minute.
- Add tomatoes, anar dana and dry spices; cook until the oil separates.
- Add the eggs and a quarter cup of water, cover and simmer for 8 minutes.
- Sprinkle garam masala, garnish with coriander and green chillies and serve with chapati.
Nutrition — estimated per serving
Calories (estimate)290 kcal
Protein (estimate)14 g
Fat (estimate)18 g
Carbs (estimate)12 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: boil eggs until yolks are fully firm. Allergen: contains egg. If anar dana is unavailable, use a squeeze of lemon and a pinch of sugar for a similar sweet-sour note; fresh pomegranate seeds also work as a garnish. Nutrition values are estimates.