Anda Chana Curry
PakistaniPakistani RecipesDesi eggsMedium
Boiled eggs and chickpeas simmered in a tangy onion-tomato masala — a protein-rich Pakistani curry that stretches eggs into a full family meal.
Prep time10 min
Cook time25 min
Total time35 min
Servings4
Ingredients
- 3 eggs, boiled and peeled
- 1.5 cups chickpeas (chana), boiled
- 2 onions, finely chopped
- 2 tomatoes, blended
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp salt
- 3 tbsp oil
- Fresh coriander and lemon wedges to serve
Method
- Heat oil and fry the onions until golden brown.
- Add ginger-garlic paste, then blended tomatoes and all the dry spices. Cook until the oil separates.
- Add the boiled chickpeas and 1 cup of water. Simmer for 10 minutes.
- Halve the boiled eggs and add them gently to the curry. Cook 3–4 minutes more.
- Garnish with coriander and serve hot with roti, naan or rice and lemon wedges.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)16 g
Fat (estimate)16 g
Carbs (estimate)22 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
Soak chickpeas overnight and boil until soft — or use canned chickpeas, rinsed well. Food safety: eggs must be fully boiled; serve the curry hot. Allergens: contains egg and legumes. Substitute: replace chickpeas with boiled lobia (red beans) or black chana.