Anda Curry
Boiled eggs simmered in a lightly spiced onion-tomato gravy make this everyday Indian curry comforting and full of flavor. It pairs well with roti, jeera rice, or plain steamed rice for a simple meal.
For 4 servings
- prep · ~12 min
Boil and peel the eggs.
Boil the eggs until firm, cool them, and peel. Make a few light slits on each egg so they take in the gravy better.
TIPLight slits help the eggs absorb flavor without breaking apart. - saute · ~3 min
Heat the oil and cook the eggs briefly.
1.Heat the oil in a pan over medium heat.2.Add the boiled eggs and sprinkle in the turmeric powder.3.Turn the eggs gently for 1-2 minutes until lightly golden in spots.4.Take the eggs out and keep aside.TIPThis quick fry gives the eggs better color and keeps them from tasting bland in the gravy. - temper · ~7 min
Crackle the cumin and start the masala.
1.In the same pan, add cumin seeds.2.Let them crackle for a few seconds.3.Add the onion and green chili.4.Cook until the onion turns light golden. - saute · ~8 min
Cook the ginger-garlic paste and tomatoes.
1.Add ginger-garlic paste and cook until the raw smell goes away.2.Add tomato and mix well.3.Add red chili powder, coriander powder, garam masala, and salt.4.Cook until the tomato softens and the masala looks thick.TIPCook the tomatoes fully so the gravy tastes rounded, not sharp or raw. - simmer · ~6 min
Add water and simmer the gravy.
Pour in the water and stir well, scraping up any masala stuck to the pan. Bring to a gentle simmer and cook for 5-6 minutes until the gravy comes together.
- simmer · ~5 min
Add the eggs and finish the curry.
Slide the eggs into the gravy and spoon some sauce over them. Simmer gently for 4-5 minutes so the eggs pick up the flavor.
- garnish
Garnish with coriander leaves.
- serve
Serve hot with roti or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Make only shallow slits in the boiled eggs; deep cuts can cause them to split while simmering.
- 2Lightly frying the eggs with turmeric before the gravy gives them better color and helps the surface hold masala.
- 3Cook the onions to light golden, not dark brown, so the curry stays balanced and the tomato flavor still comes through.
- 4Let the ginger-garlic paste lose its raw smell fully before adding tomatoes, or the gravy will taste harsh.
- 5Simmer the gravy gently after adding the eggs; a hard boil can make the eggs rubbery and break the masala.
- 6If the curry tastes too sharp, cook the onion-tomato masala a few minutes longer until oil begins to separate at the edges.
- 7This curry tastes even better after resting 15-20 minutes, as the slit eggs absorb more of the spiced gravy.
Adapt it for your goals.
Dhaba-style
Add a little extra oil and a pinch more garam masala, and brown the onions slightly deeper for a richer, more robust roadside-style curry.
low oilLow-oil
Skip frying the eggs and reduce the oil for the masala; the curry will be lighter but still satisfying with the same spice profile.
spicierSpicier
Increase green chilies or red chili powder for a hotter version that pairs especially well with plain steamed rice.
potato and eggPotato-and-egg
Add boiled potato pieces along with the eggs to make the curry more filling and stretch it into a heartier meal.
Why this is on our healthy list.
Protein from Eggs
Eggs make this curry filling and provide high-quality protein, which helps turn a simple gravy into a satisfying main dish.
Tomato-Based Gravy
Tomatoes add acidity, natural sweetness, and beneficial plant compounds while keeping the curry lighter than cream-based gravies.
Aromatics with Functional Value
Onion, ginger, garlic, cumin, and coriander contribute not just flavor but also a range of traditional, plant-based compounds.
Frequently asked questions
Small slits help the eggs absorb the curry better and prevent them from tasting plain inside while still keeping their shape.
