Anda Kofta Curry
PakistaniPakistani RecipesDesi eggsMedium
Soft egg-and-potato koftas simmered in a spiced onion-tomato curry — a special Pakistani dish that turns simple eggs into a family dinner.
Prep time20 min
Cook time30 min
Total time50 min
Servings4
Ingredients
- 4 eggs, boiled and grated
- 2 medium potatoes, boiled and mashed
- 2 tbsp besan (gram flour)
- 1 green chilli, finely chopped
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- Salt to taste
- Oil for shallow frying
- 2 onions, finely chopped
- 2 tomatoes, blended
- 1 tbsp ginger-garlic paste
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- Fresh coriander for garnish
Method
- Mix grated boiled eggs, mashed potatoes, besan, green chilli, chilli powder, garam masala and salt. Shape into 8 small round koftas.
- Shallow-fry the koftas in hot oil until golden on all sides. Set aside.
- In the same pan, fry the onions until golden, add ginger-garlic paste, then blended tomatoes and the remaining spices. Cook until the oil separates.
- Add 1.5 cups of water and simmer for 8 minutes to make a smooth gravy.
- Gently add the koftas, cover and cook on low heat for 5 minutes. Garnish with coriander and serve with roti or naan.
Nutrition — estimated per serving
Calories (estimate)310 kcal
Protein (estimate)13 g
Fat (estimate)20 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
Do not stir the koftas hard once they are in the gravy or they will break — shake the pan gently instead. Food safety: koftas must be fried until firm and golden; the curry should be served hot. Allergens: contains egg and besan (legume). Substitute: replace besan with breadcrumbs if besan is not available.