Egg Curry - Anda Curry

Egg curry
Banu Patel / EyeEm/Getty Images
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: Serves 2-3 people
Ratings (43)

Egg curry ranks high on my list of comfort foods. It is my go-to dish when I want a non-vegetarian meal but don't have any meat, chicken or fish in the house. Since eggs are usually a staple in the pantry, it is also convenient to cook.

There are several different styles for making egg curry with different regions Indian cooking it differently. This recipe is North Indian in origin. The gravy for egg curry can be made ahead of time and frozen. Then when you are ready to eat it, simply boil the eggs, thaw and heat the gravy through, add the eggs and you're good to go. Egg curry is a family favorite too, as you can make it as mild as you like or as 'hot' as you like by adjusting the spices to suit your needs. Personally, I like it hot! Serve egg curry with a vegetable side dish and rice.

What You'll Need

  • 6 hard boiled eggs
  • 5 tbsp. vegetable/ canola/ sunflower cooking oil
  • 2 medium sized onion cut into quarters
  • 3 medium sized tomatoes cut into quarters
  • 2 green chilies
  • 2 tsp. garlic paste
  • 2 tsp. ginger paste
  • 2 tsp..coriander powder
  • 1 tsp. cumin powder
  • 1 tsp . garam masala powder
  • 1/2 tsp . turmeric powder
  • 1/2 tsp. red chili powder
  • Salt to taste
  • 2 potatoes cut into 1" cubes (optional)
  • Chopped fresh coriander leaves to garnish
  • 2 green chilies, slit lengthwise, to garnish with (optional)

How to Make It

  1. Heat 2 tbsp. of the cooking oil in a deep pan and when hot, add the onions. Fry till slightly golden. Turn off the fire. Use a slotted spoon to remove the onions from the pan and put them in a food processor. Grind the onions, tomatoes, and green chilies into a smooth paste. Try not to add water while grinding, if possible.
  2. Heat the remaining oil in the same pan and add the paste you just made to it when it is hot. Fry for 2-3 minutes.
  1. Add the ginger and garlic pastes, all the dry spices - coriander powder, cumin powder, garam masala powder, turmeric powder and red chili powder - then mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).
  2. Now add 2 c. of warm water to this masala and bring to a boil on a medium flame.
  3. If adding potatoes to the curry, add them now and cook till half done.
  4. Half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity (when you added the water). If you have added potatoes they should ideally be cooked by now.
  5. Turn off the fire and garnish with chopped coriander leaves and the slit green chilies (if using).  Serve hot with plain boiled Basmati rice and a vegetable side dish.