Easy Indian Egg Curry (Anda Curry)
Egg curry was one of those meals that always seemed to come together when we needed a quick, satisfying dinner. If there weren’t enough vegetables in the refrigerator or nobody felt like making a complicated meal, eggs were the answer. A handful of pantry staples, a few hard-boiled eggs, and some fragrant spices were all it took to create something comforting and delicious.
Over the years, I’ve come to appreciate just how versatile egg curry is. It feels special enough for a weekend meal, yet it’s simple enough for a busy weeknight. The eggs soak up the flavors of the rich tomato-onion gravy, making every bite savory, warming, and deeply satisfying.
Egg curry, also known as Anda Curry, is a popular Indian dish made with hard-boiled eggs simmered in a spiced onion and tomato gravy. Every region and household has its own version. Some recipes are fiery and bold, while others are mild and tangy. This version strikes a balance with warm spices, plenty of flavor, and just the right amount of heat.
Serve it over fluffy basmati rice or alongside warm naan or roti for a comforting meal that tastes like it simmered all day. Best of all, it’s made with simple ingredients you may already have in your kitchen.
Why You’ll Love This Recipe
- Made with everyday pantry ingredients
- High in protein and naturally gluten-free
- Easy enough for weeknight dinners
- Great for meal prep and leftovers
- Pairs well with rice, naan, or roti
I especially like making this egg curry when I want a homemade Indian meal without spending hours in the kitchen. It’s one of those reliable recipes that delivers big flavor with minimal effort.
Eggs are regarded a ‘complete’ source of protein as they contain all eight essential amino acids; the ones we cannot synthesize in our bodies and must obtain from our diet. Don’t discard the yolk! And truly pasture-raised eggs are way better than the ones that you’d find in the grocery store. So, find a farmer’s market or a coop near you for farm fresh eggs!
Love eggs? Then, do check out our other yummy egg recipes:
Check out our other yummy curry recipes:
- Yummy Green Beans & Potato Curry
- Delicious Instant Pot Lamb & Potato Curry
- Baked Spicy Chicken Curry
- Baingan Bartha-Roasted Eggplant Curry
- Chana Masala-Spiced Chickpeas Curry
- Aloo Gobi
- Bhindi (Okra) Masala
- Baingan Bartha-Roasted Eggplant Curry
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Easy Indian Egg Curry (Anda Curry)
Ingredients
- 3 Eggs - Pasture raised, boiled, shelled
- 1/4 Pound Tomato
- 1 Cup Onion - fine cut
- 1/4 Cup Cilantro - fine cut
- 1/2 Teaspoon Turmeric Powder
- 1/2 Teaspoon Red Chili Powder
- 3/4 Teaspoon Garam Masala
- 3/4 Teaspoon Coriander Powder
- 1/4 Teaspoon Sea Salt - or to taste
- 2 1/2 Teaspoons Coconut Oil - (or olive oil)
Instructions
- Do you have everything ready to go?: Boiled eggs, diced tomatoes, diced onion, ginger/garlic blend, cilantro and spices.
- Dry and make slits in the boiled eggs randomly to ensure spices get absorbed. Set IP to 'sauté' mode. Heat oil and sauté the eggs till they are slightly crispy/brownish on the outside. Set them aside.
- Now sauté onions. Add ginger/garlic paste and continue to sauté till the onions are golden brown. Add turmeric, red chili powder and mix well.
- Add tomatoes and continue cooking till most of the moisture evaporates. Add garam masala and coriander powder. Stir well to ensure that the spices blend in evenly.
- Add the sautéed eggs and cook them with the tomatoes and onions for a few minutes to ensure they absorb the spices (this will help flavor the eggs but not necessarily make them spicy). Sprinkle cilantro and mix well.
- Serve hot with fresh rotis.
One of my favorite dishes too. Didn’t know about the browning part. Will try soon
Browning is optional, but I think it gives it a bit of the ‘smoked’ flavor, and makes for a good little change from the mundane. Let me know how it turns out.
Looks delicious M! I love egg curry and make it all the time. There are a couple of different ways I use the recipe you’ve given. I add a cup or so of yoghurt to the base gravy before adding in the eggs..It gives it a creamy texture to the Curry
Also another way I make it is to
break open the eggs directly onto the gravy, put a lid on and cook em until well done
– Egg Enthusiast
Sounds delicious. I’ll definitely try this out. Thanks!
I always have trouble peeling boiled eggs. do you have any tricks up your sleeve for a perfectly peeled boiled egg? Thanks
Hi Nithya, for several years I have used a rice cooker to boil eggs. It may seem strange but once you start doing this you’ll realize it’s the easiest thing in the world. Just set the eggs in the rice cooker, add half a cup of water, cover it with the lid and turn it on- your eggs are ready in 15 minutes. Now set the boiled eggs in a bowl and run cold water from the tap for about 15 seconds (this helps separate the shell from the egg slightly). Now crack the egg and start peeling the shell along with the fine filmy layer of skin. You’ll get your perfectly peeled boiled egg. Try this and see how it works for you.
How interesting..Thanks Venu! I’ll be sure to give this a go
Thanks Nithya. Let me know how it turns out.
I will try this at home.
Great! Let us know how it turns out