Anda Kali Mirch
Boiled eggs simmered in a lightly spiced onion and yogurt gravy with plenty of black pepper. This homestyle North Indian egg curry is warm, comforting, and easy to pair with roti or jeera rice.
For 4 servings
- boil · ~12 min
Boil and peel the eggs.
Place the eggs in a pan, cover with water, and boil until hard-cooked. Cool, peel, and make a few light slits on each egg so the gravy coats them well.
TIPLight slits help the peppery gravy seep into the eggs. - prep · ~5 min
Prep the curry base.
Whisk the yogurt until smooth. Slice the onion, mince the garlic, grate the ginger, slit the green chili, and crush the black pepper.
- saute · ~9 min
Cook the onions and spices.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for 20 to 30 seconds.3.Add onion and cook until light golden, 6 to 7 minutes.4.Add ginger, garlic, and green chili and cook for 1 minute.5.Add turmeric powder, coriander powder, and half of the crushed black pepper. Mix well for 30 seconds.TIPKeep the heat moderate once the powdered spices go in so they do not burn. - mix · ~3 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt gradually, stirring continuously so it stays smooth. Cook for 2 to 3 minutes until the masala looks creamy and well blended.
TIPContinuous stirring prevents the yogurt from splitting. - simmer · ~5 min
Add water and simmer the gravy.
Pour in the water and add salt. Bring to a gentle simmer and cook for 5 minutes so the onion-yogurt gravy thickens slightly.
- simmer · ~5 min
Add the eggs and finish with black pepper.
Add the boiled eggs to the gravy and spoon some sauce over them. Sprinkle in the remaining crushed black pepper and garam masala, then simmer for 4 to 5 minutes.
TIPAdd the last bit of black pepper near the end for a fresher, sharper kali mirch 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 so they absorb gravy without breaking apart in the simmer.
- 2Cook the onions just to light golden, not deep brown, so the yogurt gravy stays pale and delicate.
- 3Whisk the yogurt until completely smooth and add it on low heat to keep the curry from curdling.
- 4Crush the black pepper fresh instead of using pre-ground; it gives this curry its signature sharp warmth.
- 5Simmer the eggs in the gravy for a few minutes before serving so the peppery sauce seasons them inside.
- 6If the gravy thickens too much after resting, loosen it with a splash of hot water and reheat gently.
- 7This curry tastes even better after 30 minutes of rest, when the onion, yogurt, and pepper flavors meld.
Adapt it for your goals.
Low-oil
Use less oil and cook the onions more slowly with a splash of water as needed; you still get a homestyle curry with a lighter finish.
spicierSpicier
Add an extra green chili and increase the freshly crushed black pepper for a sharper, hotter kali mirch profile.
onion freeOnion-free
Skip the onions and make a simpler yogurt-pepper gravy with ginger, garlic, and spices for a lighter, quicker version.
dhaba styleDhaba-style
Lightly fry the boiled eggs before adding them to the curry for a richer flavor and a slightly firmer outer texture.
Why this is on our healthy list.
Protein-Rich Main Dish
Eggs and yogurt make this curry filling and satisfying, helping turn a simple meal with roti or rice into a more balanced plate.
Made With Digestive Spices
Ginger, garlic, cumin, coriander, and black pepper add flavor while bringing the warming spice profile common in comforting North Indian curries.
Moderate, Comforting Gravy
The yogurt-based gravy feels lighter than cream-heavy curries while still giving the dish body, tang, and richness.
Frequently asked questions
Lower the heat before adding it, whisk it smooth first, and stir continuously as you add it gradually into the onion masala.
