Anda Kofta Brunch Curry
PakistaniBrunchOmega-3 eggsMedium
Soft egg koftas simmered in a mild tomato-onion curry, served as a special brunch main with roti or rice. A festive twist on the everyday egg curry.
Prep time15 min
Cook time30 min
Total time45 min
Servings4
Ingredients
- 4 Omega-3 eggs boiled and peeled
- 2 eggs beaten for coating
- 1 onion grated
- 2 tbsp besan (gram flour)
- 1 green chilli chopped
- 1/2 tsp garam masala
- 2 tomatoes pureed
- 1 onion sliced
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric
- 3 tbsp oil
- salt to taste
- fresh coriander to garnish
Method
- Mash the boiled eggs with grated onion, besan, green chilli and garam masala, and shape into 8 small koftas.
- Dip each kofta in beaten egg and shallow-fry until golden, then set aside.
- Fry the sliced onion in oil, add ginger-garlic paste, tomato puree and spices, and cook until the oil separates.
- Add 1 cup water and simmer for 10 minutes.
- Gently add the koftas, cover and simmer for 5 minutes.
- Garnish with coriander and serve with roti or rice.
Nutrition — estimated per serving
Calories (estimate)420 kcal
Protein (estimate)24 g
Fat (estimate)26 g
Carbs (estimate)20 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
Boil the eggs fully and handle the koftas gently so they hold their shape; fry on medium heat so the coating sets before turning. Contains egg and gram flour. If koftas feel soft, chill the mixture for 15 minutes before shaping. Leftover koftas can be served in a bun as a brunch sandwich. Nutrition values are estimates and vary with exact ingredients and portion size.