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Egg curry placed in oval dish and served along with rice, chapathi side
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4.67 from 9 votes

Egg Curry Recipe

This quick and easy recipe for Indian Egg Curry (Anda Curry) is a perfectly comforting vegetarian dinner to enjoy with steamed rice or roti for busy weeknights.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course, Side Dish
Cuisine: Indian
Diet: Eggetarian, Gluten Free
Servings: 12 servings
Calories: 165kcal
Author: Farrukh Aziz


  • 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
  • teaspoon Garam masala powder
  • 2 teaspoon Kasuri Methi Dried Fenugreek Leaves
  • ¼ cup Coriander leaves finely chopped


  • 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.


Expert Tips:
  1. 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!
  2. 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.


Calories: 165kcal | Carbohydrates: 6g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 494mg | Potassium: 215mg | Fiber: 2g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 1mg