A simple desi egg curry with boiled eggs simmered in a golden onion, tomato, and yogurt gravy.
Calories
290kcal
Protein
15g
Carbs
8g
Fat
21g
Heat oil in a pan, add cumin seeds, then fry the onions until light brown. Add ginger, garlic, and green chilies and cook for 2 more minutes. Stir in turmeric and red chili powder.
Add the grated tomato, coriander powder, and salt. Cook until the oil begins to separate from the masala.
Turn off the heat briefly, add the yogurt little by little while mixing, then return to the heat and cook until the gravy comes together. Add a little water if needed.
Turn off the heat, add the boiled eggs, and sprinkle chopped coriander over the top.
Serve the anda curry hot with chapati or rice.
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