Egg Curry Recipe
Egg Curry, also called Anda Curry in Hindi, is one of the most popular and comforting Indian recipes made with boiled eggs simmered in a flavorful onion-tomato gravy. This easy egg curry recipe is perfect for busy weeknights, as it comes together in under 30 minutes using simple pantry spices. The rich, aromatic masala blends perfectly with hard-boiled eggs, creating a wholesome, protein-rich dish that pairs beautifully with steamed basmati rice, roti, or naan.
Whether you call it Anda Masala, Boiled Egg Curry, or Egg Masala Curry, this dish is a true classic in Indian home cooking. From spicy North Indian versions to creamy South Indian egg curry with coconut milk, every region has its twist — but the heart of the dish remains the same: a satisfying curry that’s easy to make, budget-friendly, and loved by all ages.
What is Egg Curry?
Egg curry, also known as Anda Curry or Anda Masala Curry, is a popular Indian dish where hard-boiled eggs are simmered in a flavorful curry sauce made with onions, tomatoes, and aromatic Indian spices. This dish is enjoyed across India, with variations like coconut-based South Indian egg curry, Punjabi-style spicy egg curry, or Goan egg curry with a hint of tangy flavor. The beauty of this boiled egg curry is its versatility — it can be made mild for kids, spicy for those who love heat, or customized with different spice blends. Rich in protein, easy to prepare, and perfect for pairing with steamed rice, jeera rice, naan, or paratha, it’s a true comfort food in many Indian homes.
Ingredients & Substitutes
- Eggs – I use fresh, large eggs for the best taste and texture. Sometimes, duck eggs make a richer and more flavorful curry.
- Oil – Neutral oils work well, but mustard oil gives a bold, sharp taste, and ghee adds richness and aroma.
- Cumin seeds – Bring an earthy aroma to the curry. Mustard seeds can be used for a different flavor.
- Onions, finely chopped – Red onions give a stronger taste, while white onions add mild sweetness.
- Ginger-garlic paste – Freshly made paste has more aroma, but store-bought works when short on time.
- Tomatoes, finely chopped – Fresh, ripe tomatoes create the best curry base, but tomato puree works if fresh ones aren’t available.
- Turmeric powder – Gives a warm color and mild earthy taste.
- Red chili powder – Adjust for spice preference, or use paprika for color without heat.
- Coriander powder – Adds a warm, citrusy flavor that balances the spices.
- Salt – Add to taste and adjust after tasting the curry.
- Water – Use to adjust gravy consistency, whether you like it thick or slightly runny.
- Fresh coriander leaves – Add freshness to the dish; parsley works as a substitute.
You may also like: Dum Aloo, Shahi Paneer, Soya Chunks Curry
How to Make Egg Curry (Stepwise Recipe)
1. Place 5 eggs in a saucepan, cover with water, and bring to a gentle boil. Cook for 10–12 minutes for firm hard-boiled eggs. Immediately transfer them to cold water to stop the cooking process, then peel and set aside.
2. Heat 2 tablespoons of oil in a pan. Lightly prick the eggs with a fork so the flavors seep in later, then shallow-fry them until they develop a golden crust. Remove and keep aside.
3. In the same oil, add 1 teaspoon of cumin seeds and let them sizzle for a few seconds to release their aroma.
4. Add 2 medium onions, finely chopped, and sauté on medium heat until they turn golden brown. This step builds the base flavor for the curry.
5. Stir in 1 tablespoon of ginger-garlic paste and cook for about a minute, or until the raw smell disappears.
6. Add 2 large tomatoes, finely chopped, and cook until they break down into a soft, mushy texture. This creates a rich, thick gravy base.
7. Add the following ingredients:
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons coriander powder
- Salt to taste
8. Sauté the spice mix for 1–2 minutes so it releases its oils and blends with the onion-tomato masala. Pour in 1 cup of water, or adjust for desired gravy consistency, stir well, and let the curry simmer for 4–5 minutes on low heat.
9. Gently place the fried eggs into the simmering curry. Cover and let it cook for another 5 minutes so the eggs absorb the flavors of the masala.
10. Garnish with fresh coriander leaves and serve your egg curry hot with steamed rice, roti, or naan for a comforting, satisfying meal.
Serving Suggestions for Egg Curry
Egg Curry (Anda Curry) pairs beautifully with steamed basmati rice or jeera rice for a comforting, homestyle meal. The soft boiled eggs soak up the rich, spiced onion-tomato gravy, making each bite satisfying and full of flavor. If you prefer bread, serve it with roti, naan, or paratha to scoop up every bit of the curry.
To balance the spices, add a cooling side like cucumber raita or onion salad. A small portion of lemon pickle or mango chutney can bring a tangy contrast. For a fuller Indian thali experience, pair this curry with dal tadka and a simple vegetable stir-fry, creating a wholesome and hearty spread.
FAQs
Yes, you can crack raw eggs directly into the simmering curry to make a poached egg curry, but the traditional Anda Curry uses hard-boiled eggs for better texture.
Yes, egg curry is high in protein and contains healthy fats from eggs. You can make it lighter by using less oil and pairing it with whole wheat roti or brown rice.
Absolutely. You can make a no-onion, no-garlic egg curry using tomatoes, ginger, and mild spices for a lighter version of egg curry.
For a richer flavor, fry the boiled eggs in a little oil with turmeric and salt before adding them to the curry. Using fresh spices, caramelized onions, and ripe tomatoes also enhances the taste.
Recipe Card
Egg Curry Recipe
Equipment
- 1 Frying pan (for curry)
- 1 Saucepan (for boiling eggs)
- 1 Slotted spoon
- 1 Knife and chopping board
Ingredients
- 5 eggs
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 2 medium onions finely chopped
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons coriander powder
- Salt to taste
- 1 cup water
- Fresh coriander leaves for garnish
Instructions
- Boil the eggs in water for 9–10 minutes. Cool in cold water and peel.
- (Optional) Heat 1 teaspoon oil, sprinkle turmeric and salt, fry boiled eggs until golden, and set aside.
- Heat oil in a pan, add cumin seeds, and let them crackle.
- Add onions and sauté until golden brown.
- Add ginger-garlic paste and cook until the raw smell disappears.
- Add tomatoes and cook until soft and oil separates.
- Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook for 1–2 minutes.
- Add water and bring to a simmer.
- Add eggs and simmer for 3–4 minutes.
- Garnish with fresh coriander leaves and serve hot.
Notes
- For a richer egg curry taste, replace oil with ghee or use half-and-half.
- If you want to make South Indian egg curry, add curry leaves and a splash of coconut milk at the end.
- To make a thicker gravy, reduce the amount of water and cook longer.
- Adjust spice levels by adding more or less chili powder or green chilies.
- Fried eggs add extra flavor but are optional for a lighter version.
