Anda Lazeez
Boiled eggs tucked into a rich onion-tomato masala with gentle warmth from whole and ground spices. This North Indian style egg curry is comforting, full of flavor, and easy to serve with roti, naan, or jeera rice.
For 4 servings
- boil · ~10 min
Boil and peel the eggs.
Place the eggs in a saucepan, cover with water, and boil until hard-cooked, about 10 minutes. Cool, peel, and keep them ready.
TIPCool the eggs briefly before peeling so the shells come off more cleanly. - prep
Make small slits in the eggs.
Prick or lightly slit each boiled egg in 2 to 3 places so the masala can coat them better while simmering.
- saute · ~1 min
Heat the oil and crackle the whole spices.
Heat oil in a pan over medium heat. Add cumin seeds and bay leaf and let them sizzle for a few seconds until fragrant.
- saute · ~8 min
Cook the onions and chilies.
1.Add the chopped onion and slit green chili to the pan.2.Cook over medium heat until the onion turns light golden, 6 to 8 minutes.3.Stir often so the onion softens evenly without burning. - saute · ~7 min
Add ginger-garlic paste and tomatoes.
1.Add the ginger-garlic paste and cook for 1 minute until the raw smell fades.2.Add the chopped tomato and mix well.3.Cook until the tomato turns soft and pulpy, 5 to 6 minutes.TIPCook the tomatoes well here for a smoother, richer gravy. - mix · ~2 min
Stir in the powdered spices and yogurt.
1.Lower the heat and add turmeric powder, red chili powder, coriander powder, garam masala, and salt.2.Mix for 20 to 30 seconds so the spices bloom in the masala.3.Add the whisked yogurt and stir quickly until fully combined.TIPKeep the heat low when adding yogurt so it blends into the gravy without splitting. - simmer · ~5 min
Add water and simmer the gravy.
Pour in the water and bring the masala to a gentle simmer. Cook for 4 to 5 minutes until the gravy thickens slightly and the oil begins to show at the edges.
- simmer · ~5 min
Add the eggs and kasuri methi.
Add the boiled eggs and crushed kasuri methi to the gravy. Turn the eggs gently in the masala and simmer for 5 minutes so they soak up the flavor.
- garnish
Garnish with coriander leaves.
- serve
Serve hot.
Serve Anda Lazeez hot with roti, naan, paratha, or jeera 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 masala without breaking apart in the gravy.
- 2Cook the onions to light golden, not dark brown, so the curry stays sweet, balanced, and not bitter.
- 3Whisk the yogurt until smooth and add it on low heat to keep the gravy creamy instead of grainy.
- 4If the masala looks too thick before adding eggs, loosen it with a splash of hot water rather than cold.
- 5Simmer the eggs gently for the last 5 minutes; a hard boil can toughen the egg whites.
- 6Crush the kasuri methi between your palms right before adding so its aroma stays strong and fresh.
- 7This curry tastes even better after a short rest, as the slit eggs soak up the onion-tomato gravy.
Adapt it for your goals.
Dhaba-style
Lightly pan-fry the boiled eggs with a pinch of turmeric and chili before adding them to the gravy for a richer, more robust North Indian finish.
low oilLow-oil
Use less oil and cook the onions a bit slower with a splash of water as needed; good if you want a lighter everyday egg curry.
spicierSpicier
Add an extra green chili or a little more red chili powder for a hotter curry that pairs especially well with plain rice.
no onion no garlicNo-onion-no-garlic
Skip onion and ginger-garlic paste, and build the gravy from tomatoes, yogurt, cumin, and coriander for a simpler satvik-style version.
Why this is on our healthy list.
Protein-Rich Main Dish
Eggs make this curry filling and satisfying, helping turn the masala gravy into a substantial meal.
Tomato and Onion Base
Tomatoes, onions, ginger, and garlic add plant compounds and natural flavor, reducing the need for heavy cream or butter.
Moderate Creaminess from Yogurt
Yogurt adds tang and body to the gravy while keeping it lighter than many cream-based curries.
Frequently asked questions
The shallow slits help the masala cling to the eggs and let some of the gravy flavor seep into the outer layer.
