Egg Curry Recipe
This easy Egg Curry (Anda Curry) made with boiled eggs simmered in a spiced onion-tomato gravy, perfect with rice or roti for a quick Indian meal.
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 5 eggs for 10–12 minutes until firm, cool them in cold water, peel, prick with a fork, and shallow-fry in 2 tablespoons of oil until golden, giving the boiled eggs a crisp texture perfect for Indian egg curry.
- In the same pan, heat 1 teaspoon cumin seeds until they crackle, then sauté 2 finely chopped medium onions until golden brown to form a classic onion-tomato curry base.
- Add 1 tablespoon ginger-garlic paste and cook until the raw aroma disappears, enhancing the egg curry with rich, aromatic flavors.
- Stir in 2 large finely chopped tomatoes and cook until soft and mushy, creating a thick masala gravy that absorbs the spices well.
- Mix 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 2 teaspoons coriander powder, and salt, then sauté until the spices release oil, forming a flavorful spicy curry masala.
- Pour 1 cup 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.