Low Fat Anda Curry

Indulge in the hearty flavors of Low Fat Anda Curry, a healthier twist on a classic Indian egg curry that's packed with bold spices and creamy goodness. This recipe combines hard-boiled eggs with an aromatic base of sautéed onions, pureed tomatoes, and a medley of Indian spices like turmeric, cumin, and garam masala, all brought together with the tangy richness of low-fat yogurt. The dish is simmered to perfection, allowing the flavors to meld beautifully while keeping the calorie count in check, thanks to the use of cooking spray and minimal oil. Finished with a garnish of fresh cilantro, this nutritious and satisfying curry pairs wonderfully with steamed rice or warm roti for a fuss-free, wholesome meal. Whether you’re looking for a quick weeknight dinner or a new addition to your healthy recipes collection, Low Fat Anda Curry is the perfect blend of taste and nourishment.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 whole eggs
• 1 large, finely chopped onion
• 2 medium, pureed tomatoes
• 1 tablespoon ginger-garlic paste
• 1 cup low-fat yogurt
• 0.5 teaspoon Turmeric powder
• 1 teaspoon red chili powder
• 1.5 teaspoon coriander powder
• 0.5 teaspoon garam masala
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 1 whole bay leaf
• 1 teaspoon or to taste salt
• 1 as needed cooking spray
• 2 tablespoons, chopped fresh cilantro
• 1 cup water

Directions

Step 1

Place the eggs in a medium saucepan, add enough water to cover them, and bring to a boil over high heat. Once boiling, reduce the heat to a simmer and cook for 10 minutes. Remove from heat, drain the water, and let the eggs cool slightly. Peel the eggs and set aside.

Step 2

In a large non-stick pan, spray a small amount of cooking spray and heat over medium flame. Add mustard seeds, cumin seeds, and the bay leaf. Sauté until the seeds begin to splutter.

Step 3

Add the chopped onion to the pan and sauté until golden brown.

Step 4

Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.

Step 5

Add the pureed tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook this masala mixture until the oil separates from the sides, about 5-7 minutes.

Step 6

Lower the heat and add the low-fat yogurt gradually, stirring continuously to prevent the yogurt from splitting.

Step 7

Add 1 cup of water to the mixture, stirring to combine. Allow it to simmer for 5 minutes.

Step 8

Gently add the peeled eggs to the curry. Simmer for another 5 minutes, stirring occasionally to blend the flavors.

Step 9

Sprinkle garam masala over the curry and mix well.

Step 10

Garnish with chopped fresh cilantro before serving.

Step 11

Serve hot with steamed rice or roti.

Nutrition Facts

Serving size	(1271.4g)

Amount per serving	% Daily Value*
Calories	801.0

Total Fat 36.0g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1132.2mg	0%
Sodium 3017.4mg	0%
Total Carbohydrate 61.7g	0%
Dietary Fiber 9.5g	0%
Total Sugars 36.3g
Protein 58.7g	0%

Vitamin D 383.1IU	0%
Calcium 800.7mg	0%
Iron 10.9mg	0%
Potassium 2193.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.2%

Protein: 29.1%

Carbs: 30.6%