Egg Curry Recipe (Simple and Easy Anda Curry) - Cubes N Juliennes (2024)

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!

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

Expert Tips

1. 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!
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!

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:

• Instant Pot Butter Chicken (Video)
• Instant Pot Chicken Curry
• The Best Kadai Paneer Recipe (Video)
• Homemade Chicken Fried Rice - Better Than Takeout

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!

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