Indian Egg Curry (Ande Ka Salan)
Hard-boiled eggs simmered in a complex, multi-layered gravy of caramelized onions, ginger, and toasted spices.
Total
1h 5m
Prep
20 min
Cook
45 min
Serves
4
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Recipe serves 4
Ingredients
- 8 large Eggs
- 2 large Onions
- 2 medium Tomatoes
- 2 tbsp Ginger-Garlic Paste
- 1 tsp Garam Masala
- 0.5 tsp Turmeric
- 1 tsp Cumin Seeds
- 0.25 cup Heavy Cream
Instructions
- 1
Hard boil eggs, peel, and prick with a fork. Fry in oil with turmeric until skins are blistered.
- 2
Slow-cook onions for 25 minutes until deep golden brown; puree with tomatoes.
- 3
Bloom cumin seeds in oil; add onion puree and ginger-garlic paste.
- 4
Cook spices until oil separates from the masala.
- 5
Add water to reach desired consistency, then simmer eggs in the sauce for 10 minutes.
- 6
Finish with a swirl of heavy cream and fresh cilantro.
Nutrition per serving
Calories
340
17% of a 2,000 kcal day
| Protein | 18 g |
| Carbohydrate | 10 g |
| Fat | 26 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 420 mg |
Goes well with this
Indian dishes that round out the meal.
Vegetable Biryani
Fragrant basmati rice layered with spiced vegetables, saffron, and caramelized onions.
Masala Vegetable Khichdi
A wholesome one-pot meal loaded with cauliflower, peas, carrots, and aromatic Indian spices.
Classic Indian Vegetable Pulao
Fragrant basmati rice cooked with mixed vegetables and whole garam masala.
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