Nut-Free Anda Curry
Savor the rich and comforting flavors of Nut-Free Anda Curry, a delicious twist on a classic Indian egg curry designed for allergen-conscious kitchens. This recipe features perfectly hard-boiled eggs simmered in a fragrant, nut-free masala made with golden sautéed onions, juicy tomatoes, and a harmonious blend of spices like turmeric, coriander, and garam masala. The silky, spiced gravy is elevated with the delicate crackle of cumin seeds and a fresh burst of coriander leaves for garnish. Ready in just 40 minutes, this wholesome dish is the epitome of quick and nourishing comfort food. Serve it hot with fluffy rice or warm rotis for a satisfying meal that’s entirely free of nuts but full of bold, authentic flavor. Perfect for weeknight dinners or family gatherings!
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Ingredients
- 6 pieces Eggs
- 2 large Onion
- 3 medium Tomatoes
- 1 tablespoon Ginger-garlic paste
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon or to taste Salt
- 2 cups Water
- 0.25 cup Fresh coriander leaves
Directions
Step 1
Begin by hard-boiling the eggs. Place the eggs in a pot and cover them with water. Bring to a boil, cover, and let simmer for 9-12 minutes. Once done, peel the eggs and set aside.
Step 2
While the eggs are boiling, finely chop the onions and tomatoes. Set these aside.
Step 3
Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them crackle for about 30 seconds.
Step 4
Add the chopped onions to the pan and sauté them until they turn golden brown, about 5-7 minutes.
Step 5
Stir in the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
Step 6
Add the chopped tomatoes, turmeric powder, coriander powder, and red chili powder. Cook until the tomatoes turn soft and the oil starts to separate, about 5 minutes.
Step 7
Gently add the hard-boiled eggs to the pan, and carefully stir to coat them with the masala.
Step 8
Pour in 2 cups of water and add salt. Bring the curry to a gentle boil.
Step 9
Sprinkle garam masala into the curry, cover, and simmer for 8-10 minutes to allow the flavors to meld and thicken the gravy.
Step 10
Garnish with freshly chopped coriander leaves before serving.
Step 11
Serve hot with rice or Indian bread such as roti or naan.
Nutrition Facts
| Serving size | (1688.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1098.8 |
| Total Fat 72.0g | 0% |
| Saturated Fat 15.4g | 0% |
| Polyunsaturated Fat 25.5g | |
| Cholesterol 1116mg | 0% |
| Sodium 2879.1mg | 0% |
| Total Carbohydrate 72.1g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 30.9g | |
| Protein 49.7g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 443.3mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 2522.4mg | 0% |
Source of Calories