Badami Anda Curry
Boiled eggs simmered in a smooth almond and onion gravy with warm spices. This rich yet home-style curry has a gentle nuttiness and pairs beautifully with roti, paratha, or a small bowl of rice.
For 4 servings
- prep · ~20 min
Boil the eggs and soak the almonds.
1.Boil the eggs until hard-boiled, then cool, peel, and set aside.2.Soak the almonds in warm water for 20 minutes.3.Peel the almonds after soaking.TIPCooling the eggs before peeling helps keep the surface smooth. - saute · ~12 min
Cook the onion and tomato base.
1.Heat oil in a pan over medium heat.2.Add bay leaf and cumin seeds and let them sizzle for 30 seconds.3.Add onion, ginger, garlic, and green chili, then cook until the onion turns light golden, 6 to 7 minutes.4.Add tomato and cook until soft and pulpy, 4 to 5 minutes.TIPKeep the heat medium so the onions brown gently without burning. - mix · ~3 min
Blend the almond masala.
Cool the cooked onion mixture slightly, then blend it with the soaked almonds and a little water to a smooth paste.
- saute · ~5 min
Cook the ground spices in the paste.
Return the almond-onion paste to the pan. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook on low to medium heat for 4 to 5 minutes, stirring often, until the paste thickens and smells rich.
TIPStir often once the almond paste is in the pan, because it can catch quickly at the bottom. - simmer · ~5 min
Add water and simmer the gravy.
Pour in the water and mix well to loosen the gravy. Bring it to a gentle simmer and cook for 5 minutes until smooth and slightly thick.
- simmer · ~6 min
Add the eggs and finish the curry.
Add the boiled eggs to the gravy and simmer for 5 to 6 minutes so they absorb the flavor.
- garnish
Garnish with cilantro.
- serve
Serve hot with roti, paratha, or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick each boiled egg lightly with a fork before simmering so the gravy seasons it better.
- 2Cool the onion-tomato mixture slightly before blending to avoid pressure buildup and to get a smoother paste.
- 3Blend the peeled almonds very finely; any coarse bits will make the gravy feel grainy instead of silky.
- 4Cook the almond paste on low-medium heat and stir the corners of the pan, where it tends to catch first.
- 5If the gravy thickens too much after adding the eggs, loosen it with a splash of hot water, not cold.
- 6This curry tastes even better after 20 to 30 minutes of resting, when the eggs absorb the almond-spice gravy.
- 7Store leftovers refrigerated for up to 2 days and reheat gently so the almond gravy does not split.
Adapt it for your goals.
Low-spice
Reduce the green chili and red chili powder for a milder, creamier curry that lets the almond flavor stand out.
restaurant styleRestaurant-style
Finish with a small spoon of cream or butter for a richer, silkier gravy suited to naan or pulao.
shahiShahi
Add a few cashews with the almonds and a pinch more garam masala for a more luxurious Mughlai-style finish.
jain styleJain-style
Skip onion and garlic, then use tomato, ginger, almonds, and mild spices for a simplified version that fits Jain cooking.
Why this is on our healthy list.
Protein-Rich Main Dish
Eggs make this curry filling and satisfying, helping turn the gravy into a complete main rather than just a sauce.
Good Fats from Almonds
Almonds add richness along with naturally nourishing fats, making the curry creamy without relying on heavy cream.
Antioxidant Spice Base
Turmeric, ginger, garlic, and coriander contribute aroma and beneficial plant compounds along with depth of flavor.
Frequently asked questions
Yes. Lightly pan-frying the boiled eggs adds color and a firmer surface, which many home cooks enjoy in egg curries.
