Low Fat Anda Curry
Dive into the comforting flavors of **Low Fat Anda Curry**, a lighter take on the traditional egg curry that's big on taste but easy on calories. This recipe features hard-boiled eggs simmered in a richly spiced tomato and yogurt-based gravy, enhanced with aromatic spices like cumin, mustard seeds, and garam masala. The use of low-fat yogurt keeps the dish creamy without added guilt, while a quick sauté of onions, ginger-garlic paste, and pureed tomatoes builds a robust, flavorful base. With minimal oil and simple ingredients, this nutritious curry is ready in under 40 minutes, making it perfect for busy weeknights. Serve with steamed rice or warm roti, and enjoy a wholesome, protein-packed meal that's as satisfying as it is healthy. Whether you're watching your fat intake or simply craving a lighter comfort food option, this Low Fat Anda Curry is sure to become a favorite!
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Recipe Information
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
Instructions
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.
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.
Add the chopped onion to the pan and sauté until golden brown.
Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
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.
Lower the heat and add the low-fat yogurt gradually, stirring continuously to prevent the yogurt from splitting.
Add 1 cup of water to the mixture, stirring to combine. Allow it to simmer for 5 minutes.
Gently add the peeled eggs to the curry. Simmer for another 5 minutes, stirring occasionally to blend the flavors.
Sprinkle garam masala over the curry and mix well.
Garnish with chopped fresh cilantro before serving.
Serve hot with steamed rice or roti.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 3017 mg | 131% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 36.3 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 801 mg | 62% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2194 mg | 47% | |
*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.
