Egg Curry (Anda Curry)

Packed with high-quality protein from eggs and Greek yogurt, this lightened-up Indian Anda Curry provides authentic warming spices paired with fiber-rich brown rice.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 10 large eggs (500 g) · 715 kcal in the whole recipe
• 200 g nonfat Greek yogurt · 122 kcal in the whole recipe
• 80 g dry brown rice · 293 kcal in the whole recipe
• 1 tbsp ghee (13 g) · 114 kcal in the whole recipe
• 2 medium onions, finely chopped (220 g) · 88 kcal in the whole recipe
• 3 medium tomatoes, pureed (390 g) · 70 kcal in the whole recipe
• 2 tbsp grated fresh ginger (12 g) · 10 kcal in the whole recipe
• 3 cloves garlic, minced (12 g) · 18 kcal in the whole recipe
• 2 green chilies, sliced (30 g) · 6 kcal in the whole recipe
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1/2 tsp salt
• 1/2 cup water
• Fresh cilantro for garnish

Method

1. Boil 10 eggs in water for 9 minutes, peel, create light slits on the sides, and lightly pan-sear in a skillet with 1 tsp ghee, 1/4 tsp turmeric, and a pinch of chili powder for 3 minutes; boil brown rice separately in a pot until tender.

   

2. Heat remaining ghee in a large skillet over medium heat at 175°C (350°F), add cumin seeds, chopped onions, garlic, green chilies, and ginger, sautéing for 6-8 minutes until golden.

   

3. Stir in pureed tomatoes, remaining turmeric, chili powder, and salt, simmering over medium heat for 8 minutes until sauce thickens.

   

4. Reduce heat to low, gently whisk in nonfat Greek yogurt mixed with 1/2 cup warm water to create a creamy gravy, then stir in garam masala.

   

5. Add the roasted boiled eggs into the sauce, simmer covered for 4 minutes to let flavors absorb, and serve warm garnished with fresh cilantro alongside cooked brown rice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.