Dhaba Style Egg Curry (Anda Curry) + Video

Egg Curry or Anda Curry is a spicy Onion tomato based Indian egg curry which goes very well with any Indian Bread. It has many variations, but today I am sharing a spicy dhaba style Punjabi egg curry recipe with you all. Here is how to make this masala egg curry recipe (Step by Step + Video).

Masala Egg Curry or Anda Curry as it’s popularly known in India is delicious thick onion tomato gravy with the addition of eggs that acts as the perfect accompaniment to compliment your lunch or dinner.

This Indian Egg Curry Recipe goes well with tawa roti (Chapati) and Paratha, you could also eat it with any rice dish. What I like most about this egg curry is the medley of flavours and how the flavours soak into the egg as well, making it a delightful dish.

You may have tasted this Egg Curry at any of the Punjabi dhabas where it’s popularly served with lovely flaky parathas. Don’t worry, this recipe is really simple to make and it’ll taste just as great.

This egg curry is beaming with flavours but it’s not too spicy, so it’s great for kids too. Some of the other Punjabi recipes I’ve posted are: Punjabi Lobia Masala, Punjabi Wadi Chawal, Punjabi Panjiri, Punjabi Rajma Masala, and a divine Punjabi Sarson ka Saag.

How to prepare Egg Curry?

To make this Punjabi style boiled egg curry, first eggs are boiled and peeled, after which they are pricked with the fork all over so that the flavours of the masala seep right in.

Then some mustard oil is heated in a pan and the peeled and boiled eggs are shallow fried until they are browned from all sides. You can use vegetable oil too.

While frying, it’s best to cover the pan in order to prevent any oil spills. Also make sure to wipe the eggs before frying them. The fried eggs are taken out and transferred onto a plate.

Next to make the egg curry gravy, some more mustard oil is heated in a pan and to this cumin seeds, cloves, and black cardamom are added and allowed to crackle for a few seconds. To this chopped onions are added and fried till golden brown, followed by the addition of chopped ginger and garlic.

Then tomato and tomato puree are added and cooked for a few minutes. To this, dry spices are added and cooked for a few minutes.

Depending on the consistency of the gravy, you can add some water if it’s too thick. If you are making egg curry for rice, you can keep the gravy thinner and if you are making the egg curry for chapati, then a slightly thick gravy works best.

Then the boiled eggs are added with two cups of water and the gravy is allowed to boil and cook for a few more minutes.

Variation of Punjabi Egg Curry Recipe

My husband makes a delicious variation of this egg curry which is a mix between a curry and Shakshuka and his recipe is world famous 🙂 Trust me guys, he has made it in many countries he has visited for his friends and colleagues and they have all loved it, hence world famous ;).

To make his style egg curry, just fry the masala as mentioned below in the recipe. Just make sure to do it in a shallow and wide pan. Now instead of adding boiled and fried eggs in the masala, break the eggs over the masala and cover the pan with a lid.

Cook on low heat until the eggs are cooked through. Garnish with loads of coriander and serve with roti.

The gravy in this recipe should be medium thick before adding the eggs and not too watery.

Do try his version and let me know which one you liked better in the comments 🙂

Apart from this Dhaba Style Punjabi Egg Curry Recipe, you can also try South Indian Kerala Style Egg Curry. There are many variations in South Indian style too. There is  Chettinad Egg Curry, Mangalorean Egg Curry, Kerala Style Egg Curry with coconut milk and Andhra Style Egg Curry.

Sri Lankan Egg Curry have delicious flavours from coconut too.

Maharashtrian Kolhapuri Anda Rassa is my all time fav and so is Egg Curry cooked in a green masala.

What to serve with Anda Curry?

You can pair this egg curry recipe with jeera rice or lachcha paratha. It goes very well with roti or paratha too.

If you are making Kerala Style Egg Curry, serve it with appam for a traditional taste.

You might also like

Tomato Fish Curry

Bengali Chicken Curry

Punjabi Mutton Curry

How to make Egg Curry Step by Step

Peel the boiled eggs and prick them with a fork all over. Heat 2 tbsp mustard oil in a pan.

Shallow fry the eggs until they are browned from all sides. I like to cover the pan while eggs are frying to avoid any oil spills. Take out the eggs in a plate.

Heat the remaining oil in the same pan.

Add cumin seeds, cloves and black cardamom and let them crackle for a few seconds.

Add onion and fry until slightly browned.

Now add ginger and garlic and fry until onions are nicely browned.

Add tomato and tomato puree and cook for 3-4 minutes.

Next up, add coriander powder, red chilli powder, turmeric powder, garam masala powder and salt and cook for 3-4 minutes. Add some water if the masala is too dry.

Finally add the boiled eggs and 2 cups of water and bring the gravy to a boil.

Simmer the heat and cook for 5-6 minutes.

Add kasuri methi and lemon juice and mix well. Garnish with fresh coriander. Serve hot with tava roti or paratha.

Egg Curry Video Recipe

 Punjabi Egg Curry Recipe

5 from 4 votes

Print

Egg Curry Masala

 Egg Curry Masala, Egg Masala Curry or Anda Curry is a spicy Onion tomato based Indian curry which goes very well with any Indian Bread.

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 269 kcal

Author Neha Mathur

Ingredients

• 6 Eggs Boiled
• 4 tbsp Mustard Oil
• 1 tsp Cumin Seeds
• 3-4 Cloves Crushed
• 1 Black Cardamom Crushed
• 1 cup Onion Chopped
• 1 tsp Ginger Chopped
• 1 tsp Garlic Chopped
• 1 cup Tomato Chopped
• 1/4 cup Tomato Chopped
• 1/4 cup Tomato Puree
• 1 tbsp Coriander Powder
• 2 tsp Kashmiri Red Chilli Powder
• 1 tsp Turmeric Powder
• 1/2 tsp Garam Masala Powder
• Salt to taste
• 2 tbsp Kasuri Methi
• 1 tbsp Lemon Juice
• 2 tbsp Fresh Coriander Chopped

Instructions

1. Peel the boiled eggs and prick them with a fork all over.

2. Heat 2 tbsp mustard oil in a pan.

3. Shallow fry the eggs until they are browned from all sides.

4. I like to cover the pan while eggs are frying to avoid any oil spills.

5. Take out the eggs in a plate.

6. Heat the remaining oil in the same pan.

7. Add cumin seeds, cloves and black cardamom and let them crackle for a few seconds.

8. Add onion and fry until slightly browned.

9. Now add ginger and garlic and fry until onions are nicely browned.

10. Add tomato and tomato puree and cook for 3-4 minutes.

11. Add coriander powder, re chilli powder, turmeric powder, garam masala powder and salt and cook for 3-4 minutes.

12. Now add some water if the masala is too dry.

13. Add the boiled eggs and 2 cups of water and bring the gravy to a boil.

14. Simmer the heat and cook for 5-6 minutes.

15. Add kasuri methi and lemon juice and mix well.

16. Garnish with fresh coriander.

17. Serve hot with tava roti or paratha.

Recipe Notes

Make sure to wipe the eggs and prick them with a fork before frying the.

Cover the pan while frying the eggs.

Add red chilli according to your taste. You can increase or decrease the amount.

 

Nutrition Facts

Egg Curry Masala

Amount Per Serving

Calories 269 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 3g19%

Cholesterol 245mg82%

Sodium 129mg6%

Potassium 432mg12%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 4g4%

Protein 10g20%

Vitamin A 1285IU26%

Vitamin C 16.5mg20%

Calcium 88mg9%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.

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