Egg Curry Recipe | Anda Curry

Egg Curry Recipe | Anda Curry Recipe

Egg Curry Recipe |

A simple yet flavorful recipe that comes together in 30 minutes. Tastes great with parantha or plain rice. Substitute potatoes for a vegan version.

We are expecting guests tomorrow and I have been busy cleaning, dusting and organizing stuff. The last thing on my mind was preparing dinner. I decided to take a breather, only to realize I was super hungry! Only a warm, comforting meal could take care of my exhausted self.

Ahaa! 2 minutes of brainstorming and the thought of “Egg curry” popped up! It totally fit the bill. Warm, comforting, easy to make, full of flavor and Oh! so delicious with rice! Another simple recipe from my mother in-laws’s kitty. I’m so eager to share this curry with my friends at Angie’s Fiesta Friday!

This is what you will need to make this easy curry!

Serves 3-4
Substitute eggs with boiled potatoes for a vegan version


6 Hard Boiled Eggs, shell removed
2 medium Onions OR 2 cups onion, finely chopped
3 medium Tomatoes, finely chopped
2 tsps Ginger-Garlic Paste OR 1 tsp grated ginger + 1tsp grated/minced garlic
2 tbs Chickpea Flour/ Besan
2 Green Chili, slit
1/4 cup Cilantro leaves, chopped
1 1/2 cup water (or as required)
2 tbs Oil

Spice Mix – Make a paste with 2 tablespoons of water & set aside

2 1/2 tsp Coriander Powder
1/2 tsp Turmeric Powder
1 tsp Kashmiri Lal Mirch / Paprika ( or to taste)
1/2 tsp Garam Masala
1/2 tsp Jeera powder/ Cumin powder
Salt to Taste


1. In a pressure cooker or non-stick skillet, heat the oil on medium heat and add the chopped onions. Keep stirring the onions while sautéing and cook until translucent and light golden. Add besan/ chickpea flour to the cooker/skillet and bhunno/saute for 5-7 minutes.

Egg Curry

2. Add ginger-garlic paste and green chilies. Cook until the raw smell of ginger – garlic disappears. Keep stirring so it doesn’t get burnt. Add chopped tomatoes and cook for about 4-5 minutes, until slightly mushy. To this add the prepared spice mix.

Egg Curry

3. Keep stirring so the spices don’t get burnt. Now add the chopped cilantro leaves and cook till the oil droplets collect on the edges and the tomatoes are fully cooked. Check for seasoning and adjust accordingly.

Egg Curry

4. Pressure cook the prepared masala with 1 1/2 cup of water for 1 whistle. Remove from heat and set aside until the steam is released.

5. Once the steam is out, open the pressure cooker and add boiled eggs to the curry. Check for seasoning and adjust accordingly. Bring the curry to a rolling boil and turn off the heat. Egg curry is now ready to be served! Garnish with cilantro and serve with rotis, paranthas, plain rice or even bread! Enjoy anyhow 😀

Egg Curry Recipe|


1. The masala/curry can be prepared ahead and eggs can be added before serving.

2. Make length -wise slits through the egg white, just enough so the yolk doesn’t pop out and cloud the curry.

3. Using a pressure cooker to cook the curry is optional. Alternatively, you may add water to the reduced masala, bring to a boil, cover and for 10-12 minutes. The eggs can be added in the last few minutes of cooking.

4. You may deep fry/ shallow fry the hard boiled eggs before adding to the curry.

5. You may use tomato puree instead of chopped tomatoes.

6. I have used green chilies for heat and kashmiri lal mirch mostly for color. Feel free to add red chili powder/ cayenne if required.

7. Eggs can be substituted with small/ baby potatoes. The curry can also be made with Eggs and Potatoes 😀


Have a happy weekend!

Sonal 🙂
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26 thoughts on “Egg Curry Recipe | Anda Curry

  1. Gorgeous Sonal, both the dish and the photos. Oddly enough we were just talking about an egg curry the other day. It’s been absolutely ages since I’ve made one. I remember my mother breaking an egg into the curry sauce, but I’ve seen other recipes like yours where hard boiled eggs are used. You’ve prompted me to bring out the eggs again before the scorching weather hits, just wonderful!


  2. Trying this recipe right now. How many tomatoes do you use? Alternatively, how much tomato paste do you use? I don’t see it listed in the ingredients. Did I just miss it? Thanks!

    Liked by 1 person

  3. Now egg curry is one of those meals that takes me back in time, Iw ould go out with my mother to the Chelsea Kitchens and always order egg curry with her, very fond memories, also they did it at school and I absolutely loved it. This has been saved and I am event hinking now whether I have the right ingredients. Thank you so much for joining in FF #68, Justine x

    Liked by 1 person

  4. Haha! It’s funny because when I run errands, eggs are the ones that I want to have because it sounds comforting to me. Great minds think alike, eh? 😀 This looks really delish. Thanks for sharing and happy FF! 😉

    Liked by 1 person

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