Andhra Egg Curry
Boiled eggs simmer in a fiery onion-tomato gravy with curry leaves, ginger, and warm spices. This Andhra-style curry is bold, comforting, and perfect in small portions with rice, roti, or pulao.
For 4 servings
- boil · ~15 min
Boil and peel the eggs.
Cook the eggs in boiling water until firm, about 10 minutes. Cool, peel, and make a few light slits so the gravy can coat them well.
TIPSlitting the eggs helps the masala cling better and adds more flavor. - temper · ~2 min
Start the curry base.
1.Heat oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and curry leaves and cook for 10 seconds.4.Add green chili and stir briefly. - saute · ~8 min
Cook the onions and ginger-garlic paste.
1.Add the chopped onion and cook until light golden, 5 to 7 minutes.2.Add ginger-garlic paste and cook until the raw smell goes away, about 1 minute.TIPKeep the heat medium so the onions brown evenly without burning. - saute · ~7 min
Cook the tomatoes and spices.
1.Add the chopped tomato and cook until soft and pulpy, 5 to 6 minutes.2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.3.Cook the masala until it looks glossy and leaves the sides of the pan. - simmer · ~5 min
Add water and simmer the gravy.
Pour in the water and mix well. Bring the curry to a gentle simmer for 5 minutes so the onion-tomato masala thickens into a smooth gravy.
- simmer · ~7 min
Simmer the eggs in the curry.
Add the boiled eggs to the gravy and spoon some masala over them. Simmer for 5 to 7 minutes so the eggs soak up the flavors.
- garnish
Finish with coriander leaves.
Sprinkle the chopped coriander leaves over the curry and give it a gentle stir.
- serve
Serve the Andhra Egg Curry hot.
Serve hot with steamed rice, roti, or jeera rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Lightly slit the boiled eggs after peeling so the spicy gravy seeps in instead of just coating the surface.
- 2Let the mustard seeds fully splutter before adding cumin and curry leaves; this builds the proper Andhra-style tempering flavor.
- 3Cook the onions to light golden, not deep brown, so the gravy stays balanced and doesn't taste bitter.
- 4Do not rush the tomato stage; the masala should turn glossy and leave the pan sides before adding water.
- 5Simmer the eggs gently, not at a hard boil, or the gravy can split and the eggs may turn rubbery.
- 6This curry tastes even better after 20 to 30 minutes of resting, when the eggs absorb more of the masala.
- 7If making ahead, store the gravy and eggs together so the slits in the eggs continue soaking up flavor overnight.
Adapt it for your goals.
Extra-spicy
Add more green chili or red chili powder for a fierier Andhra-style curry that pairs especially well with plain rice.
low oilLow-oil
Use slightly less oil and cook the onions more slowly; good if you want a lighter everyday curry with the same core flavors.
coconut styleCoconut-style
Blend in a little fresh or desiccated coconut with the tomato base for a softer, slightly richer gravy.
potato and eggPotato-and-egg
Add boiled potato pieces along with the eggs to stretch the curry and make it more filling for family meals.
Why this is on our healthy list.
Protein from Eggs
Boiled eggs make this curry satisfying and provide good-quality protein that helps turn a simple gravy into a complete dish.
Tomato and Onion Base
The gravy uses tomatoes and onions rather than cream, giving body and flavor from vegetables instead of a heavy dairy base.
Aromatic Spices and Herbs
Ginger, garlic, curry leaves, cumin, and coriander add strong flavor, so the curry feels bold without needing a large ingredient list.
Frequently asked questions
Yes. Lightly pan-frying the boiled eggs with a pinch of turmeric adds extra flavor and helps them hold their shape in the gravy.
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