Egg Curry or Anda Curry is a spicy onion tomato based curry which goes very well with any Indian Bread. Delicious and irresistible, this curry will surely satisfy your taste buds. This dish is super easy to make and the flavours of this curry just burst into your mouth. Also, you don’t have to rush out to buy the ingredients, these are easily available in your pantry.
Egg Curry is probably the most common dish served in road side dhabas across India. Though the flavours would change based on the region you are in, but the basic tomato onion gravy with boiled eggs remains the same. This is often served with steamed rice, jeera rice or roti/phulkas. But most definitely the taste of these dhaba curries are unbeatable as they cook it on the coal and use fresh vegetables.
What is Anda Curry?
It is a delicious combination of boiled eggs in a rich tomato onion gravy. In this curry, eggs are shallow fried in mustard oil before adding into the thick tomato gravy. You can add plain boiled eggs too. But shallow frying it in mustard oil, as it lends a beautiful flavour and colour to the eggs.
These eggs are added into an inviting tomato onion gravy which is spiced with ginger, garlic and basic everyday spices such as coriander powder, Kashmiri red chilli powder, turmeric powder, garam masala powder and salt. Kasuri Methi is added at the end, which adds a delicious twist to this simple yet flavourful curry.
6 boiled eggs, shells peeled
For the gravy:
3 tbsp oil preferably mustard oil,
1 bay leaf,
1-inch cinnamon stick,
2 green cardomon,
1 tsp cumin seeds,
2-3 green chillies, slit length wise,
2 medium sized onions, boiled, pureed,
2 medium sized tomatoes, boiled, pureed,
1/2 tsp ginger garlic paste,
1-2 tsp red chilli powder,
1 tsp turmeric powder,
1/2 tsp cumin powder,
1/2 tsp coriander powder,
1 tsp garam masala powder,
Salt as per taste,
1/2 tsp kasuri methi,
Fresh coriander for garnish
- In a kadhai, heat 1 tbsp mustard oil. Add the whole boiled eggs. Sprinkle little salt, turmeric and red chilli powder and saute until golden brown. Remove in a plate and set aside.
- In the same kadhai, add the rest of the oil.
- Add cumin seeds and once they crackle, add bayleaf, cinnamon stick and gently crushed cardamon.
- Add the pureed onion and tomato paste and stir well.
- Add the dry spices and mix well.
- Add salt as per taste and water as per the consistency you prefer.
- Cover with a lid and allow it to cook for 10-12 mins on low flame.
- Once the oil floats to the top, add the garam masala powder and boiled eggs and cook for another 5-7 mins.
- Sprinkle some hand crushed kasuri methi and turn off the flame.
- Garnish with fresh coriander before serving.
If you don’t have enough time to fry the eggs then just add plain boiled eggs into the curry while the curry is cooking. This gives a delicious taste to the gravy curry.
Did you make this recipe?
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