Low Sodium Anda Curry

Savor the comforting flavors of this *Low Sodium Anda Curry*, a heart-healthy twist on the classic Indian dish. Made with tender boiled eggs simmered in a richly spiced tomato-onion gravy, this recipe delivers bold flavors without relying on added salt. A medley of fragrant spices like cumin, coriander, turmeric, and garam masala infuses every bite with warmth and depth, while fresh coriander adds a pop of brightness. In just 45 minutes, you can create a wholesome, flavorful curry that pairs beautifully with steamed rice or low-sodium naan. Whether you're managing your sodium intake or simply seeking a lighter version of a beloved dish, this satisfying recipe is perfect for family dinners or meal prep!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 large eggs
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 large tomato, pureed
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 0.5 teaspoon black pepper
• 2 cups water
• 2 tablespoons fresh coriander leaves, chopped

Directions

Step 1

Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and let simmer for 10 minutes.

Step 2

Remove the eggs and place them in a bowl with cold water. Once cool, peel the eggs and set aside.

Step 3

Heat the olive oil in a deep skillet or pan over medium heat. Add the finely chopped onion and sauté until golden brown.

Step 4

Stir in the ginger-garlic paste and sauté for another 2 minutes until fragrant.

Step 5

Add the pureed tomatoes to the onion mixture and cook until the oil separates from the tomato-onion mixture.

Step 6

Mix in the coriander powder, cumin powder, turmeric powder, red chili powder, and black pepper. Stir well to combine the spices with the tomato mixture.

Step 7

Pour in 2 cups of water and bring the curry base to a simmer. Allow it to cook for about 5 minutes.

Step 8

Cut the peeled eggs in half and gently add them to the curry. Spoon some of the curry sauce over the eggs.

Step 9

Sprinkle garam masala over the curry and simmer for another 5 minutes to let the flavors meld.

Step 10

Garnish with chopped fresh coriander leaves before serving. Serve hot with rice or low sodium naan.

Nutrition Facts

Serving size	(1085.2g)

Amount per serving	% Daily Value*
Calories	833.9

Total Fat 58.2g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1116mg	0%
Sodium 489.0mg	0%
Total Carbohydrate 35.0g	0%
Dietary Fiber 6.9g	0%
Total Sugars 12.4g
Protein 42.9g	0%

Vitamin D 246IU	0%
Calcium 308.0mg	0%
Iron 11.4mg	0%
Potassium 1303.0mg	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: 62.7%

Protein: 20.5%

Carbs: 16.8%