Ande ka Achaar
Add a spicy twist to simple eggs and make them appetising. Enjoy ande ka achaar with any bread you like.
Chef Ranveer Brar's Ande ka Achaar recipe

- Indian


- 4

Cooking Time

-10-15 Min


- Medium

Preparation Time

- 15 Min


  • 2 tsp oil
  • 7 to 8 garlic cloves
  • 2 to 3 sticks cinnamon
  • 1 tsp mustard seeds
  • ½ tsp fenugreek seeds
  • 7 to 8 curry leaves
  • 1 tbsp ginger paste
  • salt
  • ½ tsp red chilli powder
  • 5 to 6 black peppercorns
  • ½ tsp turmeric powder
  • 1 cup vinegar water mixture
  • 3 eggs
  • 1 tbsp lemon juice
  • 1 tbsp coconut oil
  • 2 malabar parathas


  1. 1

    In a pan heat oil.
  2. 2

    Add cinnamon sticks mustard seeds, garlic, mustard seeds, fenugreek seeds, curry leaves, ginger paste, salt, red chilli powder, black peppercorns, turmeric powder, vinegar water mixture, boiled eggs, and lemon juice.
  3. 3

    Mix well.
  4. 4

    Andes ka achaar is ready.
  5. 5

    In another pan, heat coconut oil and roast malabar parathas.
  6. 6

    Serve ande ka achaar with malabar parathas, buttermilk, cucumber slices, and curd rice.
  7. 7

    Garnish with red chilli powder.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

Other Shows by host:
The Great Indian Rasoi 1 | Food Tripping |
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