Indian Egg Curry (Anda Masala) with Paneer and Riced Broccoli
A complex, multi-layered spice curry featuring hard-boiled eggs that are scored and pan-fried for texture, served over riced broccoli.
Total
1h 5m
Prep
25 min
Cook
40 min
Serves
4
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Recipe serves 4
Ingredients
- 8 Large Eggs
- 2 Onion, finely minced
- 1 cup Tomato Puree
- 1 tbsp Garam Masala
- 1 tsp Turmeric
- 2 tbsp Ginger-Garlic Paste
- 1 Broccoli Head
Instructions
- 1
Hard boil 8 eggs, peel, and make shallow vertical slits. Fry in oil with turmeric until the skin is blistered.
- 2
In the same pan, caramelize onions slowly until deep brown. Add ginger-garlic paste and sauté.
- 3
Add tomato puree and spices; cook until oil separates from the masala (the 'bhuna' technique).
- 4
Add a splash of water to create a thick gravy, then toss in the fried eggs.
- 5
Pulse broccoli into rice and steam briefly. Serve the curry over the broccoli.
Nutrition per serving
Calories
310
16% of a 2,000 kcal day
| Protein | 22 g |
| Carbohydrate | 12 g |
| Fat | 19 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 540 mg |
Goes well with this
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Classic Indian Vegetable Pulao
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