Anda Chana (Eggs and Chickpeas)
Blog: cookingwithnelo.com
Servings: 3
Ingredients
For Spice Mix
- 1.5 teaspoons cumin powder - aka zeera powder
- 1.5 teaspoons coriander powder - aka dhaniya powder
- 1 teaspoon Kashmiri chili powder - for that vibrant red color
- ½ teaspoon garam masala powder
- ½ teaspoon salt - regular white salt
- ½ teaspoon red chili powder
- ½ teaspoon chaat masala
- ¼ teaspoon white pepper powder
- 2 whole black cardamoms - aka bari elaichi
- 1 whole green cardamom - aka choti elaichi
Other Ingredients
- 1 cup (200 g) uncooked dried chickpeas - unsoaked, rinsed & drained (See important Note A below)
- 1 chicken cube
- 3 eggs - boiled and peeled. Don't cut (Note B)
- 2 medium (200 g) tomatoes - I use Roma tomatoes
- 4 cloves garlic - peeled
- 1 inch piece of ginger - peeled
- 4 green chilies - divided (Note C)
- ⅓ cup (80 ml) cooking oil - any neutral oil you prefer
- ¼ cup fried onions
- ½ cup (125 g) yogurt - whisked until smooth (ideally room-temperature)
- 3 tablespoons chopped fresh cilantro - aka coriander/dhaniya
- 2 tablespoons lemon juice - freshly squeezed
Instructions
- Have all ingredients prepared and ready before you start cooking. Tip: Use the checkboxes next to each ingredient to make sure you've got everything ready.
- Add rinsed and drained chickpeas to an Instant Pot. Add 3 cups of water along with chicken cube. Lock the lid securely and make sure the steam release valve is set to the sealing position. Cook on High Pressure setting for 55 minutes.
- Once the cooking is complete, allow the pressure to release naturally for 20 minutes, then quick-release remaining pressure (follow the safety instructions of your device). Don't discard the liquid. If your dried chickpeas are too old, they may not come out buttery soft. In that case, pressure cook again for 5 to 10 minutes, then let the pressure release naturally for 10 minutes before you do a quick release.
- While the chickpeas are cooking, combine all ingredients listed under 'spice mix' in a bowl. Set aside.
- Puree tomatoes, ginger, garlic, and 1 green chili together in a blender. Set aside.
- Heat oil in a wide pan or pot over medium heat. Add the blended tomato mixture and fried onions. Stir and cook for 6 to 7 minutes or until slightly thickened and oil begins separating.
- Add the prepared spice mix and stir 2 minutes. Then reduce the heat to low, add yogurt gradually while stirring, so it doesn't curdle.
- Return to medium heat, stir and cook 4 to 5 minutes or until the masala thickens and oil starts to separate again.
- Add chickpeas with all their cooking liquid. Stir well, cover and simmer on medium-low heat for 10 to 15 minutes or until the curry thickens and the chickpeas are buttery soft. Adjust consistency with water if needed. Stir occasionally to prevent sticking.
- Add the whole, peeled boiled eggs, chopped cilantro and lemon juice. Also, add the remaining 3 green chilies (either whole or chopped if you want extra heat). Mix gently, cover and cook on low heat for 5 minutes. Taste and adjust salt if needed. Turn off the heat and let it rest covered for 5 minutes.
- Serve hot with naan, roti, or basmati rice. When serving, slice only the eggs you plan to eat in half and plate them with the chickpeas. Store any leftover eggs whole. If you try this recipe, I'd love to hear how it turned out in your kitchen. Leave your rating and comment below.
Notes
Note A: Chickpeas (aka Garbanzo Beans or Kabuli Chana) – If you have the time, soak chickpeas overnight (12+ hours) for best texture. For each cup of dried chickpeas, use 3 cups water and ½ teaspoon baking soda to soak. After soaking, discard the water, rinse, then cook with 2 cups fresh water in the Instant Pot on High Pressure for 35 minutes. Let pressure release naturally for 20 minutes, then quick-release the rest.
Note B: Eggs – To boil, place in a pot, cover with water, and bring to a rolling boil. Cover the pot, reduce the heat to a gentle simmer, and cook 13 min.
Note C: Green Chilies – I use green Thai/Bird’s eye, or the bigger ones from desi stores. If using a milder variety, you may want to use a bit more.