Egg Curry or Anda Curry is a spicy onion tomato based Indian curry which goes very well with any Indian Bread. It has many variations, but today I am sharing a spicy dhaba style Punjabi curry recipe with you all. Here is how to make it.
There is absolutely nothing like a comforting Egg Curry for dinner. The days when I am out of vegetables in the fridge, Eggs comes to my rescue.
Delicious and irresistible, this curry will surely satisfy your taste buds.
There are literally so many Anda Curry variations you can make, but this one is my absolute favourite.
One of the main reasons, that it is very easy to make and the flavours of this curry just burst into your mouth.
Also, you don’t have to rush out to buy the ingredients, these are easily available in your pantry.
If you are a North Indian, you would have probably tasted this curry on the road side dhabas, where this delectable curry is either served with flaky parathas or steamed rice.
The taste of these dhaba curries are so delicious, as they cook it on the coal and use fresh vegetables.
So if you want to experience the taste of these dhabas, do try this curry in your kitchen.
I am sure, a lot of people will ask you for the recipe once they taste this egg goodness.
What is Egg Curry?
It is a delicious combination of boiled eggs in a rich tomato onion gravy.
In this curry, Eggs are shallow fried in mustard oil before adding into the thick tomato gravy. You can add simple boiled eggs too.
But I would recommend to shallow fry it in mustard oil, as it lends a beautiful flavour and colour to the eggs.
These eggs are added into an inviting tomato onion gravy which is spiced with ginger, garlic and basic everyday spices such as coriander powder, Kashmiri red chilli powder, turmeric powder, garam masala powder and salt.
Kasuri Methi is added at the end, which adds a delicious twist to this simple yet flavourful curry.
Don’t forget to garnish it fresh coriander leaves for that refreshing taste.
India is a country with variety of cuisines.
From North to South, there are so many Anda Curries that differs in taste and are unique in its own way.
Every region has their own style of cooking and the use of local ingredients make these curries different from each other.
While this Punjabi version is one of my favourites, I also like to cook egg curries from different parts of India.
From South, I just love this Chettinad Egg Curry, which is spicy and the flavours are just amazing.
What makes it different? The Chettinad paste, that is made fresh and used while cooking the curry.
You can also try Mangalorean Egg Curry, Kerala Style Egg Curry with or without coconut milk, Hyderabadi Egg Curry and Andhra Style Egg Curry.
Maharashtrian Kolhapuri Anda Rassa and curry cooked in a green gravy, are my other favourites.
Hard-boiled eggs can be frozen, but they won’t taste good once you thaw it.
So I would recommend you freeze the curry in a ziplock freezer bag and add freshly boiled eggs in the curry when you are planning to serve it.
This simple curry recipe tastes good with almost all the Indian breads, but I usually serve it along with Roti, Laccha Parathas or Jeera Rice/Steamed Rice.
You can also serve it with Makki Ki Roti or Bajre Ki Roti in Winters.
This combination tastes just delicious.
I sometimes even like to serve it with a crisp plain Dosa or Appam, especially for weekend breakfasts.
Step by Step Recipe
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.
Add coriander powder, red chilli powder, turmeric powder, garam masala powder and salt and cook for 3-4 minutes.
Now add some water if the masala is too dry. 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.
Egg Curry Recipe
- 4 Eggs (Boiled)
- 4 tbsp Mustard Oil
- 1 tsp Cumin Seeds
- 3-4 Cloves (Crushed)
- 1 Black Cardamom (Crushed)
- 1 cup Onion (Finely Chopped)
- 1 tsp Ginger (Chopped)
- 1 tsp Garlic (Chopped)
- 1/4 cup Tomato (Finely 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)
- Peel the boiled eggs and prick them with a fork all over.
- Heat 1 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.
- Add coriander powder, red chilli powder, turmeric powder, garam masala powder and salt and cook for 3-4 minutes.
- Now add some water if the masala is too dry.
- 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.