Anda Nihari Style Curry
PakistaniPakistani RecipesDesi eggsHard
Boiled eggs simmered in a rich nihari-style gravy with slow-cooked spices, ginger and wheat flour for body. A special-occasion desi dish with naan.
Prep time15 min
Cook time40 min
Total time55 min
Servings4
Ingredients
- 6 Desi eggs, boiled and peeled
- 2 onions, sliced
- 3 tbsp oil or ghee
- 1 tbsp ginger-garlic paste
- 1 tbsp nihari masala
- 1 tsp red chilli powder
- 1/2 tsp haldi (turmeric)
- 1 tbsp wheat flour, mixed with 1/4 cup water
- 2 cups water
- Salt to taste
- 1 tbsp ginger, julienned
- 2 green chillies, slit
- Fresh coriander
- Lemon wedges
- Naan to serve
Method
- Boil the eggs for 10 minutes, cool and peel.
- Heat oil and fry the onions until deep golden brown; remove half for garnish.
- Add ginger-garlic paste, nihari masala, red chilli and haldi; fry for 2 minutes.
- Add 2 cups water and simmer the gravy for 15 minutes.
- Stir in the wheat flour slurry and cook for 5 minutes until the gravy thickens.
- Add the boiled eggs and simmer on low heat for 10 minutes.
- Garnish with fried onions, ginger, green chillies, coriander and lemon. Serve hot with naan.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)14 g
Fat (estimate)16 g
Carbs (estimate)9 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: cook the flour slurry well so the gravy has no raw taste; serve hot and refrigerate leftovers within 2 hours. Allergens: contains egg and wheat (flour). Substitution: use ready-made nihari masala or a mix of garam masala, red chilli and black pepper. Nutrition figures are estimates only, based on standard per-egg values. Pakistani alternative: add a pinch of kewra water for an authentic nihari aroma.