Anda Tarkari
This homestyle egg curry has boiled eggs tucked into a light onion-tomato gravy with gentle warmth from everyday spices. It is comforting, simple to cook, and fits beautifully with roti, paratha, or plain rice.
For 4 servings
- boil · ~15 min
Boil the eggs and potato.
1.Boil the eggs until hard-boiled, about 10 minutes.2.Boil the potato cubes in water until just tender, about 8 to 10 minutes.3.Peel the eggs and drain the potato.TIPKeep the potato just tender so it holds its shape in the gravy. - prep
Make small slits in the eggs.
Lightly slit each boiled egg with a knife so the gravy seasons them better while simmering.
- saute · ~2 min
Lightly fry the eggs.
1.Heat 1 tbsp mustard oil in a pan.2.Add the boiled eggs with a pinch of turmeric powder.3.Turn gently and cook until lightly spotted, about 2 minutes.TIPUse medium heat so the eggs color lightly without turning rubbery. - temper · ~1 min
Start the masala base.
1.Heat the remaining mustard oil in the pan.2.Add cumin seeds and bay leaf.3.Let the cumin sizzle for a few seconds. - saute · ~7 min
Cook the onion, ginger, and garlic.
1.Add onion and cook until light golden, 5 to 6 minutes.2.Add ginger, garlic, and green chili.3.Cook for 1 minute until the raw smell goes away. - saute · ~7 min
Cook the tomatoes and spices.
1.Add tomato and cook until soft and pulpy, 4 to 5 minutes.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Mix well and cook 1 to 2 minutes until the masala looks glossy.TIPIf the masala starts sticking, add a splash of water and keep cooking. - simmer · ~8 min
Simmer the tarkari.
1.Add the boiled potato and mix gently with the masala.2.Pour in water and bring to a gentle simmer.3.Add the fried eggs and cook uncovered for 6 to 8 minutes. - garnish · ~2 min
Finish with garam masala and cilantro.
Sprinkle garam masala and chopped cilantro over the curry. Let it sit for 2 minutes so the flavors settle.
- serve
Serve the anda tarkari hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Smoke the mustard oil briefly before cooking, then lower the heat so its sharpness mellows without tasting raw.
- 2Pat the boiled eggs dry before frying so they blister lightly instead of sputtering in the oil.
- 3Do not overboil the potato cubes; they should be just tender so they stay intact during simmering.
- 4Cook the onion until light golden, not dark brown, to keep the gravy light and homestyle.
- 5Let the tomato masala turn glossy before adding water; that is the cue the spices have cooked properly.
- 6After adding the eggs, simmer gently rather than boiling hard so the eggs stay tender and the gravy stays smooth.
- 7This curry tastes even better after a 15 to 20 minute rest, when the slit eggs absorb the masala.
Adapt it for your goals.
More-gravy
Add a little extra water and simmer a few more minutes for a thinner, spoonable tarkari that pairs especially well with plain rice.
spicierSpicier
Increase the green chili or red chili powder for a hotter curry without changing the basic homestyle character.
no potatoNo-potato
Skip the potato for a lighter egg curry with a cleaner, brothier gravy and more pronounced egg flavor.
onion garlic freeOnion-garlic-free
Omit onion and garlic, then cook the tomatoes and spices a bit longer for a simpler sattvic-style version.
Why this is on our healthy list.
Protein from Eggs
Eggs make this curry satisfying and provide quality protein that helps turn a simple gravy into a filling meal.
Tomato and Onion Base
The onion-tomato gravy adds plant compounds and natural sweetness, creating flavor without relying on heavy cream.
Moderate Spice Support
Ginger, garlic, cumin, coriander, and turmeric add aroma and depth while contributing beneficial plant compounds.
Frequently asked questions
The small cuts help the gravy and spices cling to the eggs and season them more deeply as they simmer.
