Anda Masala
Boiled eggs simmered in a spiced onion-tomato masala make this homestyle Indian favorite deeply savory and comforting. It is rich enough for roti or rice, yet simple enough for a regular weeknight meal.
For 4 servings
- boil · ~12 min
Boil the eggs.
Place the eggs in a pan, cover with water, and bring to a boil. Cook for 9 minutes, then cool, peel, and set aside.
- prep · ~5 min
Prepare the eggs and vegetables.
1.Lightly score the boiled eggs with a knife so they absorb the masala better.2.Finely chop the onion and tomato.3.Grate the ginger, mince the garlic, and slit the green chili. - temper · ~1 min
Heat the oil and crackle the cumin.
Heat the oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
- saute · ~8 min
Cook the onion mixture.
1.Add onion and green chili to the pan.2.Cook until the onion turns light golden, about 5 to 7 minutes.3.Add ginger and garlic and cook for 1 minute until the raw smell fades. - saute · ~7 min
Make the masala base.
1.Add tomato and salt, then cook until the tomato softens.2.Add turmeric powder, red chili powder, coriander powder, and garam masala.3.Cook the masala until it thickens and the oil starts to separate, about 4 to 5 minutes. - simmer · ~4 min
Add water and simmer the gravy.
Pour in the water and stir well to loosen the masala. Bring it to a gentle simmer for 3 to 4 minutes so the flavors blend.
- simmer · ~5 min
Add the eggs and finish the curry.
Add the boiled eggs to the gravy and spoon some masala over them. Simmer for 4 to 5 minutes so the eggs pick up the flavor.
TIPUse gentle heat here so the gravy stays thick and coats the eggs instead of turning watery. - garnish
Garnish with coriander leaves.
- serve
Serve hot with roti, paratha, or rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Score the boiled eggs lightly rather than deeply, so they absorb masala without breaking apart in the gravy.
- 2Cook the onions to light golden, not dark brown, to keep the masala sweet and balanced instead of bitter.
- 3Let the tomato masala cook until oil separates; this is the key cue that the gravy will taste rounded, not raw.
- 4Simmer the eggs on low heat for a few minutes after adding them so the masala coats them well.
- 5If the gravy thickens too much after resting, loosen it with a small splash of hot water before serving.
- 6This curry tastes even better after 20 to 30 minutes of resting, as the eggs continue to take on the spices.
Adapt it for your goals.
Dhaba-style
Shallow-fry the boiled eggs with a pinch of turmeric and chili before adding them for a richer, more robust curry.
low oilLow-oil
Use less oil and add a splash of water while cooking onions and tomatoes; the curry stays lighter but still flavorful.
spicierSpicier
Increase green chili or red chili powder for a hotter Anda Masala that pairs especially well with paratha.
gravy richGravy-rich
Add a little extra water and simmer longer for a looser curry that is better suited to rice.
Why this is on our healthy list.
Good Protein Source
Eggs make this dish filling and satisfying while providing high-quality protein for a balanced meal.
Packed with Aromatics
Onion, garlic, ginger, and spices add depth of flavour without needing heavy cream or butter.
Tomato-Based Gravy
Tomatoes give the curry body and tang, creating richness through cooked-down vegetables rather than richer dairy ingredients.
Frequently asked questions
Light scoring helps the masala cling better and allows some flavour to reach the surface of the eggs while they simmer.
