Anda Kassa
A classic Bengali egg curry where hard-boiled eggs are simmered in a rich, spicy, and aromatic onion-tomato masala. This semi-dry gravy dish pairs perfectly with rice or luchis for a hearty meal.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Boil and Prep Eggs & Potatoes
- b.Place eggs and halved potatoes in a pot. Cover with water, add a pinch of salt, and bring to a boil. Cook for 10-12 minutes until eggs are hard-boiled and potatoes are fork-tender.
- c.Drain the water and let them cool slightly. Peel the eggs and potatoes.
- d.Gently make 2-3 shallow slits on the surface of each egg. This helps them absorb the masala flavors.
- e.Toss the peeled eggs and potatoes with a pinch of turmeric powder and salt.
- 2
Step 2
- a.Fry Eggs and Potatoes
- b.Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's slightly smoking. This removes its raw pungency.
- c.Carefully slide in the boiled eggs. Fry for 2-3 minutes, turning gently, until they develop a light golden, slightly blistered skin. Remove with a slotted spoon and set aside.
- d.In the same oil, add the potato halves. Fry for 4-5 minutes, turning, until they are golden brown on all sides. Remove and set aside with the eggs.
- 3
Step 3
- a.Sauté Aromatics and Onions
- b.Reduce the heat to medium. In the remaining oil, add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
- c.Add the finely chopped onions. Cook for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the rich color and flavor of the 'kassa'.
- 4
Step 4
- a.Build the Masala
- b.Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
- c.Add the tomato puree. Cook for 5-7 minutes, stirring, until the mixture thickens and you see oil separating from the sides of the masala.
- d.Lower the heat, add the powdered spices: turmeric, Kashmiri red chili, cumin, and coriander powder, along with the salt and sugar. Stir continuously for 1 minute. Add a splash of water if the masala sticks to the pan.
- 5
Step 5
- a.Simmer the Curry
- b.Add the fried potatoes and eggs back to the pan. Gently toss to coat them thoroughly with the masala, being careful not to break the eggs.
- c.Pour in 1 cup of warm water and stir gently. Bring the curry to a boil.
- d.Once boiling, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. The gravy will thicken and the flavors will meld together.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Sprinkle the garam masala powder over the curry and give it a final gentle stir.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the Anda Kassa rest for 5-10 minutes before serving. This allows the flavors to deepen. Serve hot with steamed rice, roti, or luchi.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using mustard oil is key to achieving the authentic Bengali flavor and pungent aroma.
- 2Don't rush the process of browning the onions ('koshano'). A deep, rich brown color is the foundation of a good 'kassa'.
- 3Making shallow slits in the hard-boiled eggs allows the spicy gravy to penetrate, making them more flavorful.
- 4Always use warm water to make the gravy. Adding cold water can lower the temperature of the masala and affect the final taste.
- 5The term 'Kassa' refers to a semi-dry, thick gravy. Avoid adding too much water to maintain the right consistency.
Adapt it for your goals.
Vegetarian
Replace the eggs with paneer cubes or large chunks of boiled jackfruit for a delicious vegetarian version. Fry the paneer or jackfruit just like the eggs before adding to the masala.
Creamier GravyCreamier Gravy
For a richer, creamier texture, add 2-3 tablespoons of cashew paste or a splash of coconut milk along with the water during the simmering stage.
Add VegetablesAdd Vegetables
Incorporate green peas or bell pepper chunks into the gravy. Add them along with the potatoes to cook through.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Anti-inflammatory Compounds
The use of spices like turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
Boosts Energy Levels
The combination of protein from eggs and complex carbohydrates from potatoes provides a sustained release of energy, making this a hearty and satisfying meal.
Frequently asked questions
One serving of Anda Kassa, which includes two eggs, potato, and gravy, contains approximately 380-420 calories. This can vary based on the amount of oil used and the size of the eggs and potatoes.