Masala Anda Curry
PakistaniPakistani RecipesDesi eggsMedium
Boiled eggs simmered in a rich onion-tomato masala with garam masala — a comforting Pakistani egg curry served with roti or rice.
Prep time10 min
Cook time25 min
Total time35 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 2 medium onions, finely chopped
- 2 medium tomatoes, blended
- 1 tbsp ginger-garlic paste
- 2 green chillies, slit
- 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 for garnish
Method
- Boil the eggs for 10 minutes, cool, peel and lightly score the sides. Optionally fry them in a little oil until golden.
- Heat oil and fry the onions until golden brown.
- Add ginger-garlic paste and fry for 1 minute, then add blended tomatoes and all the dry spices. Cook until the oil separates.
- Add 1 cup of water and simmer for 5 minutes to make the gravy.
- Add the boiled eggs and green chillies, cover and cook on low heat for 5 minutes. Garnish with coriander and serve.
Nutrition — estimated per serving
Calories (estimate)280 kcal
Protein (estimate)14 g
Fat (estimate)19 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
Frying the boiled eggs first keeps them firm in the gravy and adds flavour. Food safety: eggs must be fully boiled (10 minutes) and the curry served hot. Allergens: contains egg. Substitute: use 2 boiled eggs plus 2 fried eggs for a mixed texture, or add boiled potatoes to stretch the curry for more people.