Anda Dahi Curry
PakistaniPakistani RecipesGolden eggsMedium
Boiled eggs in a creamy dahi (yoghurt) curry with onion, green chillies and garam masala. A mild, tangy curry for rice or chapati.
Prep time10 min
Cook time25 min
Total time35 min
Servings4
Ingredients
- 4 eggs
- 1 cup dahi (yoghurt)
- 1 onion
- 2 green chillies
- 1 tbsp ginger-garlic paste
- 1 tsp coriander powder
- 0.5 tsp red chilli 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.
- Whisk the yoghurt until smooth.
- Heat oil, fry the onion until golden, add ginger-garlic paste and cook for 1 minute.
- Add the dry spices and green chillies; cook for 1 minute.
- Lower the heat, add the whisked yoghurt slowly while stirring, and simmer gently for 8 minutes without boiling hard.
- Add the egg halves, sprinkle garam masala, simmer 3 minutes and garnish with coriander.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)15 g
Fat (estimate)20 g
Carbs (estimate)10 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 firm and keep the yoghurt curry on a gentle simmer so it does not split. Allergens: contains egg and milk (yoghurt). Use full-fat yoghurt for the best texture, and add a pinch of sugar if the yoghurt is very sour. Nutrition values are estimates.