Egg Curry Recipe
A comforting and flavorful Indian egg curry made with perfectly boiled eggs simmered in a spiced tomato-onion gravy. It’s quick to make and full of taste. This easy egg curry recipe is perfect for busy weeknights, as it comes together in under 30 minutes using simple pantry spices.
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. The rich, aromatic masala blends perfectly with hard-boiled eggs, creating a wholesome, protein-rich dish that pairs beautifully with steamed basmati rice, paratha, or naan, and goes wonderfully with another flavorful curry like Soya Chunks Curry. 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. 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.
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 cooking oils work well, but mustard oil gives a bold, sharp taste. You can also use ghee as it 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 is best as it has more aroma, but store-bought works when short on time.
- Tomatoes: Fresh, ripe tomatoes create the best egg curry base, but tomato puree works if fresh ones aren’t available.
- Turmeric powder: Gives a warm color and mild earthy taste in egg curry.
- Red chili powder: I like it spicy, but you can adjust it to your taste, or use paprika instead for color without the 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.
How to Make Egg Curry
- Boil the Eggs. Boil, peel, prick and shallow-fry the eggs until crisp and golden.
- Prepare the Base: Heat cumin seeds in the same pan until they crackle and sauté onions until golden brown.
- Add Aromatics: Mix in ginger-garlic paste and cook until the raw smell disappears for a rich aroma.
- Cook Tomatoes for Masala Gravy. Add chopped tomatoes and cook until soft and blended, forming a smooth egg curry masala base.
- Add Spices: Stir in turmeric, red chili, coriander powder, and salt. Sauté until oil separates.
- Simmer the Curry and Serve: Add water, fried eggs, and let them simmer to absorb the masala flavors. Top with fresh coriander leaves and serve hot with rice, chapati, or naan.
Tips for Making Restaurant-Style Egg Curry at Home
To make a restaurant-style flavorful Indian egg curry, always boil the eggs until firm and cool them in cold water before peeling to prevent cracking. You can also prick eggs with a fork before frying. Shallow-frying the boiled eggs gives them a crispy texture perfect for Indian egg curry that also flavors the masala gravy for egg curry.
Use finely chopped onions and sauté until golden to form the classic onion-tomato curry base for curry, and add fresh ginger-garlic paste to release aromatic flavors, cook garlic until the raw aroma disappears.
Cook the red tomatoes until it becomes soft and mushy to create a thick, flavorful spicy egg curry masala that that holds the gravy spices well.
When adding spices like turmeric, red chili, and coriander powder, sauté them until the oil separates to fully release the flavors. Finally, simmer the eggs in the gravy so they absorb the masala for a delicious homemade Indian egg curry best garnished with coriander leaves.
Serving Suggestions for egg curry
Egg 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, mango pickle or 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.
Frequently asked questions
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.
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.
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 tbps oil
- 1 tsp cumin seeds
- 2 medium onions finely chopped
- 1 tbps ginger-garlic paste
- 2 large tomatoes finely chopped
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp coriander powder
- Salt to taste
- 1 cup water
- Fresh coriander leaves for garnish
Instructions
- Boil the eggs until firm, then cool them in cold water, peel, prick with a fork, and shallow-fry until golden for a crisp texture perfect for Indian egg curry.
- In the same pan, heat cumin seeds until they crackle, then sauté finely chopped onions until golden brown to form a classic onion-tomato curry base.
- Add ginger-garlic paste and cook until the raw aroma disappears, enhancing the curry with rich, aromatic flavors.
- Stir in chopped tomatoes and cook until soft and mushy, creating a thick masala gravy that absorbs the spices well.
- Mix in turmeric, red chili, coriander powder, and salt, then sauté until the spices release oil, forming a flavorful curry masala.
- Pour water into the pan, add the fried eggs, and simmer for a few minutes so the eggs soak up the masala. Garnish with fresh coriander leaves and serve the egg curry hot with steamed rice, roti, or naan.
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.
