Indian Egg Curry (Ande Ka Salan) with Paneer
A rich, low-carb curry featuring hard-boiled eggs that are scored and fried, served in a complex gravy of coconut and spices.
Total
1h 10m
Prep
30 min
Cook
40 min
Serves
4
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Recipe serves 4
Ingredients
- 8 large Eggs
- 200 g Paneer
- 2 medium Onions
- 2 tbsp Ginger-Garlic Paste
- 0.25 cup Heavy Cream
- 1 tbsp Garam Masala
Instructions
- 1
Hard boil eggs, peel, and make small vertical slits. Fry in turmeric and oil until skins are blistered.
- 2
Sauté finely diced onions until deep brown (caramelized).
- 3
Add ginger-garlic paste and spices; cook until oil separates.
- 4
Puree the onion mixture with a little water to create a smooth base.
- 5
Simmer the fried eggs and cubed paneer in the sauce.
- 6
Finish with heavy cream and fresh cilantro.
Nutrition per serving
Calories
480
24% of a 2,000 kcal day
| Protein | 24 g |
| Carbohydrate | 12 g |
| Fat | 38 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 550 mg |
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