Ande ka Jhol
A simple yet flavorful North Indian egg curry where hard-boiled eggs are simmered in a spiced onion-tomato gravy. This comforting dish is perfect for a quick weekday lunch or dinner, served with hot rotis or rice.
For 4 servings
Boil and Fry the Eggs
- Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
- Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes to hard-boil.
- Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Peel the eggs carefully.
- Using a fork or toothpick, prick the boiled eggs all over. This helps them absorb the gravy flavors.
- Heat 1 tbsp of oil in a wide pan over medium heat. Add the peeled eggs, a pinch of turmeric powder (about 1/4 tsp), and a pinch of red chili powder (about 1/4 tsp). Sauté for 2-3 minutes, turning gently, until they are lightly golden and have a slightly crisp skin. Remove from the pan and set aside.
Prepare the Gravy Base (Tadka)
- In the same pan, add the remaining 3 tbsp of oil. Heat over medium flame.
- Add 1 tsp of cumin seeds and let them splutter for about 30 seconds until fragrant.
- Add the 2 finely chopped onions and sauté until they turn soft, translucent, and light golden brown. This should take about 8-10 minutes and is crucial for the flavor base.
Cook the Masala
- Add 1.5 tbsp of ginger-garlic paste and the 2 slit green chilies. Sauté for 1 minute until the raw aroma disappears.
- Pour in the puree of 3 tomatoes. Cook for 3-4 minutes, stirring occasionally.
- Add the spice powders: 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Mix well.
- Cook this masala on low-medium heat, stirring frequently, until it thickens and you see oil separating from the sides. This will take about 6-8 minutes.
Simmer the Curry
- Pour in 2.5 cups of hot water and add 1.25 tsp of salt. Stir well to combine everything, scraping any bits from the bottom of the pan.
- Bring the gravy to a boil, then reduce the heat to low.
- Cover the pan and let the gravy simmer gently for 10-12 minutes. This allows all the flavors to meld together beautifully.
Finish and Serve
- Gently slide the fried boiled eggs into the simmering gravy.
- Sprinkle 0.75 tsp of garam masala over the top. Stir gently to incorporate.
- Let the curry simmer for another 2-3 minutes, allowing the eggs to soak up the gravy.
- Turn off the heat and garnish with 3 tbsp of freshly chopped coriander leaves.
- Let the curry rest for 10 minutes before serving. Serve hot with steamed rice, jeera rice, or fresh rotis.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pricking the boiled eggs is a key step to ensure they soak up the delicious gravy and don't taste bland.
- 2Frying the eggs before adding them to the gravy gives them a slightly firm, chewy exterior and prevents them from breaking apart.
- 3Sautéing the onions until golden brown is crucial for the deep, savory base of the curry. Do not rush this step.
- 4For a richer gravy, you can add 1 tablespoon of cashew paste along with the tomato puree.
- 5Adjust the amount of water to get your desired consistency. 'Jhol' is typically a thin gravy, but you can make it thicker by simmering for longer.
- 6Using hot water for the gravy helps maintain the temperature and speeds up the cooking process.
Adapt it for your goals.
Aloo Ande ka Jhol
Add 2 medium-sized boiled and cubed potatoes along with the eggs for a more filling and hearty curry.
Creamy Egg CurryCreamy Egg Curry
For a richer, creamier texture, add 2-3 tablespoons of fresh cream (malai) or cashew paste towards the end of the cooking process.
Dhaba StyleDhaba Style
Increase the amount of onions and fry them until deep brown. Use mustard oil instead of vegetable oil for a more pungent, authentic dhaba flavor.
With Coconut MilkWith Coconut Milk
For a South Indian twist, replace half of the water with thick coconut milk. Add it at the end and simmer gently without boiling.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, containing all nine essential amino acids. This is crucial for muscle repair, building tissues, and overall body function.
Rich in Vitamins and Minerals
This curry contains onions, tomatoes, and spices like turmeric, which provide essential vitamins (like Vitamin C and A), minerals, and antioxidants that support the immune system and fight inflammation.
Supports Bone Health
Eggs are a good source of Vitamin D and phosphorus, both of which are vital for maintaining strong and healthy bones and teeth.
Frequently asked questions
One serving of Ande ka Jhol (about 2 eggs with gravy) contains approximately 320-360 calories. This is an estimate and can vary based on the size of the eggs and the amount of oil used.