Best 3 Ande Ki Kare Curried Eggs Recipes

Ande Ki Kare, a traditional Pakistani dish, is a delectable curry made with hard-boiled eggs simmered in a flavorful and aromatic sauce. This dish is a perfect blend of spices, herbs, and tangy flavors, making it a favorite among both locals and food enthusiasts worldwide.

The egg curry is typically made with a base of tomatoes, onions, and ginger-garlic paste, creating a rich and flavorful gravy. Various spices, such as turmeric, red chili powder, cumin, and coriander, are added to enhance the taste and aroma. The dish gets its unique tanginess from yogurt or tamarind, while fresh herbs like cilantro and green chilies add a refreshing touch.

Ande Ki Kare is usually served with rice, roti, or naan, making it a complete and satisfying meal. The combination of creamy hard-boiled eggs and the flavorful sauce makes it a popular choice for special occasions and gatherings.

In this article, we'll provide you with two variations of Ande Ki Kare: the traditional Pakistani recipe and a unique variation with a coconut-based sauce. Both recipes offer a delicious and authentic taste of this classic dish, making it easy to enjoy this Pakistani delicacy in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

ANDE KI KARI (EGGS IN SPICY TOMATO SAUCE)

Ande ki Kari (Eggs in Spicy Tomato Sauce) image

In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon. Since garam masala spice blends vary in their chile content, sample yours before adding it to the sauce, then stir it in to taste. You can make the sauce and hard-cook the eggs a day ahead (store them in the refrigerator), but the eggs are best introduced to the pot just before serving; simply reheat them in the simmering sauce. You can serve the eggs over rice, or with flatbread on the side.

Provided by Melissa Clark

Categories dinner, curries, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

8 large eggs, at room temperature
3 to 4 medium-size ripe tomatoes, halved through their equators
3 tablespoons ghee, butter, safflower oil or grapeseed oil
3 tablespoons virgin coconut oil
2 cups finely chopped onions
6 garlic cloves, finely grated or minced
2 tablespoons grated fresh ginger
1/2 teaspoon cumin seeds
1 (3-inch) cinnamon stick
8 cardamom pods, lightly crushed with the flat side of a knife
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
2 teaspoons kosher salt
1/2 cup boiling water
1 to 2 teaspoons garam masala, to taste
3 tablespoons finely chopped cilantro
Plain yogurt, for serving (optional)
Cooked basmati rice or flatbread, for serving (optional)

Steps:

Hard-boil the eggs: Bring a large pot of water to a boil, then carefully lower eggs into water. Cook for 9 to 10 minutes, then transfer with a slotted spoon to an ice bath. Let cool, then crack and peel. Reserve.
Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes so tomato pulp falls into bowl. Discard skins. Measure out 2 cups tomato purée. (Save the rest for another purpose, such as adding to a vinaigrette.)
Heat ghee (or butter or oil) and coconut oil in a large skillet over medium-high heat. Stir in onions and cook until deeply golden brown, 15 to 20 minutes, stirring constantly to encourage even browning.
Stir in garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in cinnamon and cardamom and cook another 1 minute. Stir in coriander, cumin, turmeric, red pepper flakes and black pepper, then add tomato purée. Cook, stirring frequently, until sauce is thick and fat begins to separate, about 10 minutes. Stir in salt and boiling water. Reduce heat to medium and simmer, covered, until sauce is thick and has a satin sheen, 7 to 12 minutes. Remove from heat and let sit, covered, for another 20 minutes to let flavors meld.
When ready to serve, cut eggs in half lengthwise. Bring sauce back to a simmer over low heat, stir in garam masala, and gently add eggs to sauce. Simmer just long enough to heat eggs through. Top with cilantro and serve with yogurt and rice or flatbread if desired.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 12 grams, Sodium 545 milligrams, Sugar 5 grams, TransFat 0 grams

SOUTH AFRICAN CURRIED EGGS

South African Curried Eggs image

I really love curried eggs when i want something yummy but easy on a hot night (spicy foods go well with steamy days). It saves cooking meat, boiling eggs can be done in the morning before the rest of the day happens

Provided by MarraMamba

Categories One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 onions, finely chopped
2 1/2 teaspoons hot curry powder
2 tablespoons cake flour
1 teaspoon salt
fresh ground black pepper
1 tablespoon sugar
1 tablespoon apple cider vinegar
1 1/2 cups water
6 hard-boiled eggs, shelled and halved

Steps:

Heat butter in a saucepan and saute onions gently until just browned.
Remove from heat. In a small bowl, mix curry powder, flour, salt, pepper and sugar into the vinegar. Incorporate curry mixture into onions and stir, slowly adding the water.
Simmer continuously for 10-15 minutes.
Taste for seasoning and adjust accordingly. Arrange halved eggs on a warm dish, and spoon on the curry sauce.

Nutrition Facts : Calories 442.8, Fat 28, SaturatedFat 12.3, Cholesterol 590, Sodium 1461.8, Carbohydrate 26.3, Fiber 2.8, Sugar 12.8, Protein 21.2

ANDE KI KARE (CURRIED EGGS)

Ande Ki Kare (Curried Eggs) image

Make and share this Ande Ki Kare (Curried Eggs) recipe from Food.com.

Provided by Cluich

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 eggs, hard boiled and peeled
2 tablespoons oil
1 onion, finely chopped
1 teaspoon ginger, grated
3 garlic cloves, crushed
3 bay leaves
14 ounces crushed tomatoes
1/4 teaspoon ground turmeric
1/2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon garam masala

Steps:

Heat the oil in a saucepan. Add the onion, ginger, garlic, and bay leaves, and cook for four minutes, or until the onion is soft. Add the tomato, turmeric, chili powder, cumin, coriander, 1 tsp salt, and 1 cup of water.
Bring to a boil, then reduce heat and simmer for three minutes.
Add the garam masala and eggs, then simmer for a minute or two to warm the eggs.

Nutrition Facts : Calories 255.6, Fat 16.9, SaturatedFat 4.1, Cholesterol 372, Sodium 281.2, Carbohydrate 12.4, Fiber 2.9, Sugar 1.6, Protein 14.9

Tips:

For a creamier texture, use full-fat coconut milk.
If you don't have tamarind paste, you can use lemon juice or lime juice instead.
Add a teaspoon of garam masala for an extra layer of flavor.
Serve with rice, roti, or naan.
Garnish with cilantro, mint, or green onions.

Conclusion:

Ande ki kare is a delicious and flavorful curry that is perfect for a quick and easy weeknight meal. The combination of eggs, potatoes, and spices creates a unique and satisfying dish that is sure to please everyone at the table. You can make it ahead of time so that you can enjoy it throughout the week, and the more it sits the more the flavors develop.