Hirwa Masala Anda Curry
A vibrant Maharashtrian-style egg curry where boiled eggs swim in a luscious green gravy made from fresh coriander, mint, and green chilies. The gentle heat of the masala pairs beautifully with the richness of perfectly boiled eggs. Ready in under 40 minutes, this is a weeknight winner with roti or steamed rice.
For 4 servings
- boil · ~10 min
Boil the eggs.
Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 8 minutes, then transfer to cold water. Peel and set aside.
TIPA splash of vinegar in the water prevents the white from leaking if an egg cracks. - prep · ~2 min
Blend the green masala paste.
In a blender, combine coriander leaves, mint leaves, green chilies, ginger, garlic, and 0.5 cup water. Blend to a smooth, vibrant green paste.
- temper · ~1 min
Temper the cumin seeds.
1.Heat oil in a kadhai or deep pan over medium heat.2.Add cumin seeds and let them sizzle and turn aromatic (30 seconds).TIPDon't let the cumin burn — it turns bitter. The second it crackles, move to the next step. - saute · ~10 min
Saute the onion base.
1.Add chopped onions and sauté until soft and translucent (5-6 minutes).2.Add chopped tomatoes, turmeric powder, and red chili powder. Cook until tomatoes are mushy and oil starts to separate (4-5 minutes). - simmer · ~10 min
Cook the green masala.
Pour in the blended green masala paste. Stir well and simmer uncovered for 10 minutes, stirring occasionally, until the raw aroma fades and the gravy thickens slightly. Add 0.75 cup water if it looks too dry.
TIPThe gravy is ready when the oil glistens on the surface — a sign the masala is perfectly cooked. - simmer · ~5 min
Finish the curry.
Season with salt and garam masala. Gently slide the boiled eggs into the gravy, halving them if preferred. Simmer for 5 minutes to let the eggs absorb the flavors. Finish with a squeeze of lemon juice.
- garnish
Garnish and serve hot.
Serve the Hirwa Masala Anda Curry hot with roti, phulka, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For perfectly boiled eggs, transfer them to an ice bath immediately after cooking to stop the cooking process and make peeling easier.
- 2Blend the green masala paste until it is incredibly smooth; a coarse paste can result in a gritty curry texture.
- 3Do not skip cooking the green masala for the full 10 minutes; the raw smell of coriander and mint must cook out completely.
- 4Wait until the oil visibly separates and glistens on the surface of the gravy before adding the eggs, as this indicates the masala is fully cooked.
- 5Make a small slit in each boiled egg with a knife before adding to the curry, or gently prick them with a fork, to help them absorb the green masala from the inside.
- 6Store leftover curry without eggs if possible, or keep the eggs separate to avoid them turning rubbery upon reheating.
Adapt it for your goals.
High-protein
Add a second cup of chickpea flour (besan) mixed with water to the gravy after the masala is cooked, turning it into a thicker, protein-packed stew. Great for post-workout meals.
low oilLow-oil
Reduce the oil to 1 tablespoon and sauté the onions and tomatoes in a non-stick pan using a splash of water. The green paste creates enough moisture to keep the base from burning.
jainJain
Replace the onions and garlic with asafoetida (hing) and fresh ginger paste. Use green zucchini instead of tomatoes for a Jain-friendly version that retains the bright, tangy flavor.
veganVegan
Swap the boiled eggs with fried tofu cubes or steamed potato chunks, and omit the eggs entirely. The green gravy works beautifully as a vegan sauce with rice or bread.
Why this is on our healthy list.
Rich in Folate from Greens
The large amount of fresh coriander and mint provides a substantial boost of folate and vitamin K, which support healthy blood cells and bone health.
Antioxidants from Turmeric
Even a pinch of turmeric in this curry delivers curcumin, a powerful antioxidant that helps reduce inflammation in the body.
High-Quality Protein from Eggs
Each egg provides about 6 grams of complete protein, making this a satisfying meal that supports muscle repair and satiety.
Digestive Aid from Mint and Ginger
Fresh mint and ginger are known to soothe the stomach and aid digestion, which helps the body absorb nutrients more effectively.
Frequently asked questions
Absolutely. This green curry pairs wonderfully with leftover roti, phulka, or even a simple crusty bread to soak up the flavorful gravy.
