Pakistani
Egg curry (anda salan)
Eight eggs, one pot, a cheap protein dinner.
- 35minutes
- 1serving
- 334kcal each
- 19gprotein
Ingredients
The amounts here and inside every step follow this number.
- Eggs 2⅔
- Onions ⅔
- Tomatoes 1 medium
- Ginger garlic paste ⅓ tbsp
- Turmeric ¼ tsp
- Red chili powder ⅓ tsp
- Garam masala ¼ tsp
- Cooking oil ⅔ tbsp
- Fresh coriander ¼ bunch
From the cupboard
- Salt, about ⅓ teaspoon
- Water, ⅓ cup for the gravy
- A bowl of cold water for the eggs
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.
In this step
- Eggs2⅔
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.
In this step
- Onions⅔
- Cooking oil⅔ tbsp
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.
In this step
- Tomatoes1 medium
- Ginger garlic paste⅓ tbsp
- Turmeric¼ tsp
- Red chili powder⅓ tsp
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.
In this step
- Garam masala¼ tsp
- Fresh coriander¼ bunch
Ready when: Glossy gravy, whole eggs.
Cook Egg curry (anda salan) from what you already have.
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