This North Indian Egg Curry (also known as Anda Curry) is a comforting and flavorful dish of boiled eggs cooked in spicy onion tomato gravy. If you love eggs like I do, don't miss out on this quick and delicious dinner!
Table of Contents
Why You Will Love This Recipe
If you have been looking for a simple, cozy and quick meal to introduce into rotation, look no further than this Indian egg curry recipe. It is inexpensive, healthy and filling. As a bonus, anda curry takes just 30 minutes to make!
While there are many ways to make Indian egg curry, this is the version I remember best from childhood. One bite and I'm transported back to simpler days! The rich tomato and onion gravy is slightly spicy, perfect for mopping up with naan, roti or chapati.
I also love that I can make this easy dinner recipe with mostly pantry items. When you can't seem to make it to the store and have to rely only on what you have in the house, this anda curry is an excellent recipe to keep in mind.
So, next time a busy weeknight strikes and you're out of ideas, try making this easy and inexpensive curry! It might just become one of your favorites. I know it's one of mine!
Ingredients and Substitutions
While there are a lot of ingredients listed here, you can see that most of them live in your spice cabinet. You only need a handful of fresh items! Here's everything you need to make anda curry:
A few notes to consider:
- Red Onion : while I love the color and sweetness of red onion for this egg curry, you can easily substitute white or yellow onion instead.
- Tomatoes : if tomatoes aren't in season, or if you are relying mostly on your pantry, feel free to use canned tomatoes!
- Ginger Garlic Paste : use minced or grated fresh ginger and garlic to make the paste. You can also blend the whole garlic cloves and ginger with your onion and tomato to make a masala paste.
- Red Chili Powder : depending on your heat tolerance, use either paprika or cayenne to your liking.
- Kasuri Methi : also known as fenugreek, this ingredient has an aroma that is ubiquitous in Indian cuisine. If it's not available, you can omit it.
- Garam Masala : this spice blend is another one I recommend you keep in the spice cabinet. If it isn't available at your local grocery, you can opt to make your own blend. As a last resort, you can also substitute it with curry powder.
- Ghee/Yogurt : while these are traditional ingredients in egg curry, you can easily omit the dairy. Trade oil for ghee, and either opt for a coconut based yogurt or omit it entirely.
How to Make Indian Egg Curry
Step 1 - Preparing Onion Tomato Paste
To start with, place onions, tomatoes, green chilies, fennel seeds, cumin seeds and peppercorns in the base of a grinder, blender or food processor.
Blend to a smooth paste. Set it aside until a bit later.
Step - 2 Making Egg Gravy
Heat oil and ghee in a large, heavy bottomed pan, pot or wok.
Add bay leaves and fry for few seconds. Now, add ground onion tomato paste and sauté on high heat for 4-5 minutes.
Add ginger garlic paste, turmeric, coriander powder, chili powder and mix. Cook for few minutes until masala starts separate from the fat.
Add whisked yogurt and salt, mixing to combine. Cook for 1 minute. Now, add water to achieve the consistency of the curry you like. Bring it to a boil.
Make a slit in the boiled eggs and drop them gently into the gravy along with garam masala powder. Cook for 3-4 minutes on low heat.
Finally, add kasuri methi and chopped coriander leaves, then simmer for another minute.
Dish out and serve hot with rice, roti, or parathas. Enjoy!
FAQs + Serving and Storage
Place your eggs in a saucepan and cover with water. Bring to a boil, put a lid on it and boil for 9-12 minutes, depending on how well done you like your eggs.
When they are done, immediately submerge them in an ice water bath to prevent further cooking and to help with peeling.
Yes, indeed! Add potato cubes after you have cooked the tomato onion spice paste and the masala begins to separate from the fat. Sauté the potatoes for 2 minutes.
Then, add water (or coconut milk) and bring it to a boil. Allow the potato to cook for few minutes in the gravy until just done. Add slit boiled eggs and proceed to the remaining steps.
You can also opt to add pre-boiled potatoes to the curry along with eggs and simmer for 3-4 minutes.
This delicious and comforting dish goes well with steamed rice, roti, dinner rolls, flaky lachha paratha, pulao, or jeera rice. Feel free to use chapati, roti or naan instead of paratha. You can also serve it with a salad on the side if you prefer.
Leftovers of this Indian egg curry will last for 3-4 days in a clean, airtight container in the refrigerator.
Yes! Feel free to substitute canned, tetra packed or fresh homemade coconut milk in place of the water.
I do not recommend this, as boiled egg doesn't freeze well. If you'd like, you can make the egg gravy ahead of time and freeze just the sauce in ziplock bags. When you are ready to eat, defrost the sauce and heat in a pan. Add the eggs prior to serving.
Expert Tips
- To make peeling your eggs a little easier, first submerge them into an ice water bath after cooking. Then, tap the eggshell all over and peel it under water. The water will help the shell slide right off!
- If you'd like to make this dish ahead of time, I suggest making the gravy separately. You can then freeze the gravy for up to three months. When you're ready to eat, heat it in a pan and add the slit boiled eggs for a super fast dinner!
Variations
- To turn this basic egg curry into Mughlai Egg Korma, simply a.) add 25-30 cashew nuts to blend with the onions and tomatoes, and b.) add ¼ cup cream towards the end of cooking.
- If you have them on hand, a small pinch of saffron and ¼ teaspoon cardamom powder will add the royal touch to the this simple egg gravy.
Need more quick dinner inspiration? Check out these other yummy recipes:
If you made this simple and quick recipe for Indian Egg Curry (Anda Curry), please let me know how it turned out for you.
You can comment below, or feel free to tag me on Instagram (@cubesnjuliennes) to show me your creations!
You can also follow me on Pinterest, Instagram or Facebook to see more of my kitchen creations.
Egg Curry Recipe
Ingredients
- 2 cups Onion (roughly chopped)
- 3 cups Tomatoes (roughly chopped)
- 3-4 Green chilies
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 10 Black pepper corns
to prepare egg curry we need:
- 12 Eggs (hard boiled)
- 4 tablespoons Oil
- 3 tablespoons Ghee
- 2 Bay leaves
- 1 tablespoon Ginger Garlic Paste
- 1 teaspoon Ground Turmeric
- 3 teaspoons Coriander Powder
- 3 teaspoons Kashmiri Red Chilli Powder
- 3 tablespoons Yoghurt (whisked well)
- 2 teaspoons Salt (or to taste)
- Water as needed
- 1½ teaspoon Garam masala powder
- 2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- ¼ cup Coriander leaves (finely chopped)
Instructions
- To start with, grind together onions, tomatoes, green chilies, fennel seeds, cumin seeds and peppercorns to a fine paste. Set it aside.
- Heat oil and ghee in heavy bottm pan or pot.
- Add bay leaves and fry for few seconds. Now, add ground onion tomato paste and sauté on high heat for 4-5 minutes.
- Add ginger garlic paste, turmeric, coriander powder, chili powder and mix. Cook for few minutes until masala starts to leave the fat.
- Add whisked yogurt, salt and mix, cook for 1 minute. Now, add water as per the consistency of the curry you like. Bring it to a boil.
- Slit the boiled eggs and drop them gently into the gravy along with garam masala powder. Cook for 3-4 minutes on low heat.
- Finally, add kasuri methi, and chopped coriander leaves, simmer for another minute.
- Dish out and serve hot with rice, roti, or parathas.
Notes
- To make peeling your eggs a little easier, first submerge them into an ice water bath after cooking. Next, tap the eggshell all over and peel it under water. The water will help the shell slide right off!
- If you'd like to make this dish ahead of time, I suggest making the gravy separately. You can then freeze the gravy for up to three months. When you're ready to eat, heat it in a pan and add the slit boiled eggs for a super fast dinner!
- To turn this basic anda curry into Mughlai Egg Korma, simply a.) add 25-30 cashew nuts to blend with the onions and tomatoes, and b.) add ¼ cup cream towards the end of cooking.
- If you have them on hand, a small pinch of saffron and ¼ teaspoon cardamom powder will add the royal touch to the this simple egg gravy.
Jim in Pattaya says
Always put your eggs in boiling water. It separates the membrane from the shell.
Andrew Macmilan says
I will try this at home.
Farrukh Aziz says
Hello Andrew,
am sure you will like it 🙂
Foodie says
Adding Salt part missing in this recipe. Amazing taste and humongous thanks for sharing such a wonderful recipes.
Farrukh Aziz says
You are very welcome and thank you for bringing this to notice, I shall do the needful 🙂
Harini says
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Ready To Cook Food says
Can I use milk or cream instead of yogurt to form mixture well?
Subrata R says
I made the egg curry for dinner today and it was finger licking good, easy and delicious. Thanks 🙂
Farrukh Aziz says
Thank you Subrata for positive feedback 🙂
regards
Farrukh
Smitha K says
Looks so tasty and the presentation is just amazing. The eggs look so perfectly done!!
Eeshaanee says
Awesome recipe and the photos are stunning. Keep up the good work Farrukh