Nut-Free Anda Curry
Discover the rich, savory flavors of Nut-Free Anda Curry, a delightful Indian egg curry perfect for those with nut allergies. This quick and easy recipe features hard-boiled eggs simmered in a luscious onion-tomato gravy infused with aromatic spices like cumin, turmeric, and garam masala. Free of nuts but full of bold flavor, this recipe is ready in just 40 minutes, making it an excellent choice for a hearty weeknight dinner. Garnished with fresh coriander leaves, Nut-Free Anda Curry pairs wonderfully with steaming rice or soft Indian bread like naan or roti. Enjoy a comforting, allergen-friendly twist on a classic dish that's sure to become a staple in your kitchen!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
While the eggs are boiling, finely chop the onions and tomatoes. Set these aside.
Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them crackle for about 30 seconds.
Add the chopped onions to the pan and sauté them until they turn golden brown, about 5-7 minutes.
Stir in the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
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.
Gently add the hard-boiled eggs to the pan, and carefully stir to coat them with the masala.
Pour in 2 cups of water and add salt. Bring the curry to a gentle boil.
Sprinkle garam masala into the curry, cover, and simmer for 8-10 minutes to allow the flavors to meld and thicken the gravy.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with rice or Indian bread such as roti or naan.
Nutrition Facts
Calories |
1099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2879 mg | 125% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 30.9 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 443 mg | 34% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2522 mg | 54% | |
*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.
