Rajasthani Anda Curry
IndianIndian RecipesDesi eggsMedium
A Rajasthani-style egg curry with a rich yogurt and dried-spice gravy, finished with ghee. Bold, earthy desert flavours served with bajra roti or rice.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 6 Desi eggs, boiled and peeled
- 1 cup dahi (yoghurt), whisked
- 2 onions, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp haldi (turmeric)
- 1 tsp dhania (coriander) powder
- 1 tsp garam masala
- 1/2 tsp roasted zeera (cumin) powder
- 3 tbsp ghee
- Salt to taste
- Fresh coriander
- Bajra roti or rice to serve
Method
- Boil the eggs for 10 minutes, cool and peel.
- Heat ghee and fry the onions until deep golden brown.
- Add ginger-garlic paste and fry for 1 minute.
- Add red chilli, haldi and dhania powder with a splash of water; cook for 3 minutes.
- Lower the heat and stir in the whisked dahi slowly, cooking gently for 3 minutes.
- Add the boiled eggs and 1/2 cup water; simmer for 8 minutes.
- Sprinkle garam masala, roasted zeera and coriander. Serve hot with bajra roti or rice.
Nutrition — estimated per serving
Calories (estimate)240 kcal
Protein (estimate)13 g
Fat (estimate)16 g
Carbs (estimate)8 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: add dahi on low heat so it does not split; serve hot and refrigerate leftovers within 2 hours. Allergens: contains egg and milk (dahi, ghee). Substitution: use regular wheat roti if bajra roti is not available. Nutrition figures are estimates only, based on standard per-egg values. Pakistani alternative: use Desi ghee for the authentic Rajasthani richness.