Peshawari Anda Karahi
PakistaniPakistani RecipesDesi eggsEasy
A Peshawari-style egg karahi with ripe tomatoes, ginger, green chillies and black pepper — no onion, just bold desi flavour. Ready in 20 minutes with naan.
Prep time10 min
Cook time20 min
Total time30 min
Servings4
Ingredients
- 6 Desi eggs, boiled, peeled and halved
- 4 ripe tomatoes, chopped
- 1 tbsp ginger, julienned
- 4 green chillies, slit
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp crushed coriander seeds
- 3 tbsp ghee or oil
- Fresh coriander, chopped
- Naan to serve
Method
- Boil the eggs for 10 minutes, cool, peel and halve them.
- Heat ghee in a karahi or wok and add the chopped tomatoes.
- Cook the tomatoes on medium-high heat until soft and pulpy, about 8 minutes.
- Add salt, black pepper and crushed coriander; stir well.
- Add green chillies and half the ginger; cook for 2 more minutes.
- Gently add the egg halves, toss carefully so they do not break, and cook for 3 minutes.
- Garnish with remaining ginger and fresh coriander. Serve hot with naan.
Nutrition — estimated per serving
Calories (estimate)210 kcal
Protein (estimate)13 g
Fat (estimate)14 g
Carbs (estimate)6 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: use ripe tomatoes and serve hot; refrigerate leftovers within 2 hours. Allergens: contains egg. Substitution: use Desi ghee for authentic karahi flavour, or oil for a lighter version. Nutrition figures are estimates only, based on standard per-egg values. Pakistani alternative: add a squeeze of lemon at the end for extra freshness.