Egg Curry (Anda Masala)
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Indian · 35 min · vegetarian, gluten-free, dairy-free, low-carb
361 cal
18g protein
16g carbs
25g fat
per serving · estimated
Ingredients
- 4 eggs
- 1 large yellow onion
- 3/4 cup canned crushed tomatoes
- 3/4 tbsp ginger-garlic paste
- 3/4 tsp ground cumin
- 3/4 tsp kashmiri chili powder
- 1/4 tsp ground turmeric
- 3/4 tsp garam masala
- 2 tbsp neutral oil
Method (tap to check — screen stays awake)
- Hard-boil the eggs 9 minutes, cool, peel and prick lightly; pan-fry in 1 tbsp oil 2 minutes to blister, then set aside.
- Saute chopped onion in remaining oil over medium heat 7 minutes until golden.
- Add ginger-garlic paste, cook 1 minute, then stir in cumin, chili powder and turmeric.
- Add crushed tomatoes and cook 8 minutes until the masala thickens and oil separates.
- Add 3/4 cup water and the eggs, simmer 5 minutes, finish with garam masala and salt.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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