Egg Curry Recipe (Anda Curry, Pakistani Style)
Egg curry, called anda curry at home, is boiled eggs simmered in a spiced onion and tomato gravy. It is cheap, quick and goes with roti, paratha or rice.
This version takes 35 minutes and a handful of pantry spices.
Why you will like this version
- Ready in 35 minutes.
- Budget friendly with pantry ingredients.
- Works for lunch or dinner.
What is egg curry?
Hard-boiled eggs are lightly fried, then simmered in a masala gravy. The frying gives the eggs a slightly golden, firm skin that holds the sauce.
Ingredients that matter
- Eggs: boil for 9 minutes for firm yolks.
- Onion and tomato: cook until the oil separates for a rich gravy.
- Spices: turmeric, chili, coriander and garam masala.
Tips for the best egg curry
- Cool the eggs in cold water so they peel easily.
- Make small slits in the whites so the gravy gets in.
- Do not boil the eggs in the gravy for long or they turn rubbery.
Egg Curry Recipe
Ingredients
Method
- Make 2 or 3 small slits in each egg white. Lightly fry the eggs in 1 tbsp oil for 1 minute until the surface turns golden. Set aside.
- Heat the remaining oil and add the cumin seeds. Add the onions and cook until golden, about 8 minutes.
- Add the ginger-garlic paste and cook for 1 minute. Add the tomato puree, salt, turmeric, chili and coriander powder.
- Cook for 8 minutes until the oil separates. Add the water and bring to a simmer.
- Add the eggs, cover and simmer for 5 minutes. Sprinkle garam masala and coriander and serve.
Notes
Serve with roti or rice. The gravy keeps for 3 days.
Frequently asked questions
How long do I boil the eggs?
9 minutes for firm yolks, then cool in cold water.
Can I make it ahead?
Yes. The gravy keeps for 3 days. Add the eggs on the day you serve.
What goes well with it?
Roti, paratha, plain rice or jeera rice.
