Go Back

Egg Curry (Anda Curry)

Boiled eggs simmered in a spiced onion and tomato gravy.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 eggs hard-boiled and peeled
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 2 onions finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes pureed
  • 1 tsp salt adjust to taste
  • 1/2 tsp turmeric
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 cup water
  • 1/2 tsp garam masala
  • 2 tbsp fresh coriander chopped

Method
 

  1. 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.
  2. Heat the remaining oil and add the cumin seeds. Add the onions and cook until golden, about 8 minutes.
  3. Add the ginger-garlic paste and cook for 1 minute. Add the tomato puree, salt, turmeric, chili and coriander powder.
  4. Cook for 8 minutes until the oil separates. Add the water and bring to a simmer.
  5. 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.