Pakistani
Egg curry (anda salan)
Eight eggs, one pot, a cheap protein dinner.
- 35minutes
- 3servings
- 334kcal each
- 19gprotein
Ingredients
For 3 servings.
- Eggs 8
- Onions 2
- Tomatoes 3 medium
- Ginger garlic paste 1 tbsp
- Turmeric ½ tsp
- Red chili powder 1 tsp
- Garam masala ½ tsp
- Cooking oil 2 tbsp
- Fresh coriander ¼ bunch
What you will need
Pot for boiling eggs, Karahi or pot, Slotted spoon
Method
-
1
Boil the eggs 12 min
Lower the eggs into boiling water and cook 9 minutes, then move them to cold water.
Ready when: Yolks set but still bright yellow, not grey.
-
2
Peel and score 6 min
Peel the eggs under water and make two shallow cuts in each so the masala gets in.
Ready when: Clean, whole eggs with light cuts.
-
3
Fry the onions 10 min
Fry the sliced onions in the oil until deep golden — this is where the colour comes from.
Ready when: Deep golden, not black.
-
4
Build the gravy 12 min
Add ginger garlic, then tomatoes, turmeric, chilli and salt. Cook until the oil separates, then add a cup of water.
Ready when: Oil floats on top of a thick gravy.
-
5
Add the eggs 6 min
Slide the eggs in, spoon gravy over them and simmer gently. Do not stir hard or they break.
Ready when: Eggs are coated and hot through.
-
6
Finish 3 min
Sprinkle garam masala and coriander and rest for 2 minutes before serving.
Ready when: Glossy gravy, whole eggs.
Cook Egg curry (anda salan) from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
