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    Whisk Affair » Recipes » Dal & Curries » Egg Curries » Punjabi Egg Curry (Anda Curry)

    Published: Aug 11, 2022 | Last Updated On: Aug 12, 2022 by Neha Mathur

    Punjabi Egg Curry (Anda Curry)

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    Jump to Recipe

    This Punjabi Egg Curry (Anda Curry) is a flavorful curry where hard-boiled eggs are simmered in an onion- tomato based gravy. Make it in under 30 minutes using simple ingredients (gluten-free).

    Here are some more egg recipes that you may like – Kerala Egg Curry, Kolhapuri Egg Curry, Chettinad Egg Curry, Egg Butter Masala, and Mughlai Egg Korma.

    Punjabi egg curry served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Punjabi Egg Curry
    • Pro Tips By Neha
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Punjabi Egg Curry (Anda Curry) is a spicy, robust Indian curry where hard-boiled are simmered in an onion-tomato masala.

    This gluten-free and dairy-free curry comes together in under 30 minutes using simple ingredients.

    Each home has a different style of making egg curry and with a few variations, you get a, totally new taste. In today’s post, I am sharing my mom’s recipe which she has been making for years.

    This Punjabi style egg curry recipe can be easily doubled or tripled.

    Ingredients

    Punjabi egg curry ingredients 1
    Punjabi egg curry ingredients 2

    You will get all the ingredients to make this curry in the Asian aisle of a large supermarket or any Indian grocery store.

    Eggs – Try to use organic free-range eggs for the best taste. Having said any white eggs, brown eggs, or country eggs, all work great in this recipe.

    Oil – You can choose vegetable oil, mustard oil, or light olive oil to make this curry.

    Whole Spices – You will need cumin seeds, cloves, and black cardamom.

    You can also add bay leaves and dry red chilies if you wish to.

    Spice Powders – You will need a few basic Indian spice powders such as coriander powder, Kashmiri red chilli powder, turmeric powder, garam masala powder, and salt.

    You can also add a little cumin powder and black pepper powder for a spicy kick.

    Tomato Puree – Try to use canned tomato puree as it is more concentrated in taste than freshly pureed tomatoes.

    You can also use tomato paste in place of tomato puree.

    Kasuri Methi – Kasuri methi gives a lot of flavor to the curry.

    Others – You will also need onions, fresh ginger, garlic, lime, and cilantro (fresh coriander leaves).

    Fresh ginger and garlic can be replaced with ginger garlic paste.

    You can also add some roasted gram flour (besan) to thicken the curry. It also makes it more flavorful.

    How To Make Punjabi Egg Curry

    Boil The Eggs

    Add 6-7 cups of water to a medium-size saucepan and keep the cold eggs in a single layer at the bottom of the pan.

    Eggs must be covered with water for at least an inch.

    Add 2 teaspoon salt to the pan. Adding salt will prevent the eggs from breaking and the whites to run out while boiling. Try this tip and thank me later 🙂

    Bring the water to a rolling boil over high heat.

    Once the water comes to a rolling boil, switch off the heat and cover the pan with a tight-fitting lid.

    Let the pan rest for 20 minutes.

    Drain the hot water and fill the pan with cold water.

    Let the eggs cool down for 5 minutes. Drain the water, take the eggs out and peel them.

    Fry The Eggs

    Wipe the peeled eggs with a kitchen towel and prick them with a fork all over. If you don’t wipe the eggs, they will splutter a lot while frying because of the moisture in them. Pricking also helps while frying.

    Heat 2 tablespoon oil in a medium skillet over medium-high heat.

    Oil added to a pan.
    Egg pricked with a fork.

    Shallow fry the eggs until they are browned from all sides. Keep rotating them while frying. If it is spluttering a lot, cover the skillet with a lid.

    Take out the fried eggs on a plate and keep them aside.

    Fried eggs in the pan.

    Make The Curry

    Add the remaining oil (2 tbsp) to the same pan and heat it over medium-high heat.

    Once the oil is hot, add 1 teaspoon cumin seeds, 3-4 crushed cloves, and 1 crushed black cardamom, and let them crackle for 3-4 seconds.

    Cumin seeds. cloves and black cardamom added to hot oil.

    Add 1 cup finely chopped onions and fry until slightly browned, stirring frequently (4-5 minutes).

    Onions added to the pan.

    Now add 1 teaspoon chopped ginger and 1 teaspoon chopped garlic and fry until onions are golden brown in color (4-5 minutes).

    Chopped ginger and garlic added to the pan.
    Fried onions.

    Add ½ cup tomato puree (or ¼ cup tomato paste) and cook for 3-4 minutes.

    Tomato puree added to the pan.

    Add 1 tablespoon coriander powder, 2 teaspoon Kashmiri red chili powder, 1 teaspoon turmeric powder, ½ teaspoon garam masala, and 1 teaspoon salt, and cook for 3-4 minutes.

    If the masala is getting too dry and is starting to burn from the bottom, splash a little water.

    Spice powders added to the pan.

    Now add 2 cups of water to the pot and bring the gravy to a boil.

    Water added to the pan.

    Add the boiled egg and mix well.

    Eggs added to the pan.

    Reduce the heat to medium-low and simmer for 5-6 minutes.

    Add 2 tablespoon crushed Kasuri methi and 1 teaspoon lime juice and mix well.

    kasuri methi and lime juice added to the pan.

    Garnish with 2 tablespoon chopped cilantro and serve hot.

    Ready Punjabi egg curry garnished with cilantro.

    Pro Tips By Neha

    You can skip frying the eggs and add them directly to the curry.

    To give the anda curry a smoky flavor, you can do a Dungar method, which is smoking the curry with coal in a bowl with hot ghee. Heat a piece of coal or a cinnamon stick over direct heat until it is red hot. Keep a small bowl in the center of the pot with the curry. Keep the red hot coal in the bowl. Drizzle a teaspoon of oil over the coal and close the lid of the pot immediately. Let the curry absorb the smoke for 10 minutes. Open the lid and remove the bowl. Give the curry a gentle stir. Heat it once again and serve.

    You can choose to keep the gravy thin, semi gravy or dry.

    To make the curry richer, add cashew nuts, almonds, or poppy seeds paste to it. Heavy cream can also be added at the end of the cooking.

    Serving Suggestions

    This simple egg masala curry recipe tastes good with almost all the Indian bread, but I usually serve it along with naan bread, roti, lachha paratha, or tandoori roti.

    You can also serve this spicy curry with makki ki roti or bajre ki roti in Winter.

    I sometimes like to serve egg curry with a crisp plain dosa or appam, especially for weekend breakfasts.

    A few of my other fav options are – jeera rice, ghee rice, tawa paratha, mutton biryani, and basmati rice.

    Storage Suggestions

    You can store egg curry in the fridge for 2 to 3 days, in an air-tight container. Reheat it in a pan or microwave, until nice and hot.

    If you want to freeze the curry, then freeze it without the eggs. Thaw, add boiled eggs, and heat well before serving.

    You Might Also Like

    • Indian Mutton Curry
    • Authentic Kashmiri Mutton Rogan Josh (Kashmiri Lamb Curry)
    • Dhaba Style Chicken Curry
    • Goan Chicken Vindaloo

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    This Punjabi Egg Curry (Anda Curry) is a flavorful curry where hard-boiled eggs are simmered in an onion- tomato based gravy. Make it in under 30 minutes using simple ingredients (gluten-free).

    Punjabi Egg Curry Recipe (Anda Curry)

    This Punjabi Egg Curry (Anda Curry) is a flavorful curry where hard-boiled eggs are simmered in an onion- tomato based gravy. Make it in under 30 minutes using simple ingredients (gluten-free).
    4.70 from 13 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 232kcal
    Author: Neha Mathur

    Ingredients 

    • 4 cold large eggs
    • 4 tablespoons cooking oil (vegetable oil, mustard oil or ghee)
    • 1 teaspoon cumin seeds
    • 3-4 cloves (crushed)
    • 1 whole black cardamom (crushed)
    • 1 cup finely chopped onions
    • 1 teaspoon chopped ginger
    • 1 teaspoon chopped garlic
    • ½ cup tomato puree (or ¼ cup tomato paste)
    • 1 tablespoon coriander powder
    • 2 teaspoons Kashmiri red chili powder
    • 1 teaspoon turmeric powder
    • ½ teaspoon garam masala powder
    • 1 teaspoon salt (or to taste)
    • 2 tablespoons crushed Kasuri methi
    • 1 teaspoon lime juice
    • 2 tablespoons chopped cilantro (fresh coriander leaves)
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    Instructions

    Boil The Eggs

    • Add 6-7 cups of water to a saucepan and keep the cold eggs in a single layer at the bottom of the pan.
    • Eggs must be covered with water for at least an inch.
    • Add 2 teaspoons of salt to the pan. Adding salt will prevent the eggs from breaking and the whites to run out while boiling. Try this tip and thank me later 🙂
    • Bring the water to a rolling boil over high heat.
    • Once the water comes to a rolling boil, switch off the heat and cover the pan with a tight-fitting lid.
    • Let the pan rest for 20 minutes.
    • Drain the hot water and fill the pan with cold water.
    • Let the eggs cool down for 5 minutes. Drain the water, take the eggs out and peel them.

    Fry The Eggs

    • Wipe the peeled eggs with a kitchen towel and prick them with a fork all over. If you don’t wipe the eggs, they will splutter a lot while frying because of the moisture in them. Pricking also helps while frying.
    • Heat 2 tablespoon oil in a medium skillet over medium-high heat.
    • Shallow fry the eggs until they are browned from all sides. Keep rotating them while frying. If it is spluttering a lot, cover the skillet with a lid.
    • Take out the fried eggs on a plate and keep them aside.

    Make The Curry

    • Add the remaining oil (2 tbsp) to the same pan and heat it over medium-high heat.
    • Once the oil is hot, add cumin seeds, cloves, and black cardamom, and let them crackle for 3-4 seconds.
    • Add onions and fry until slightly browned, stirring frequently (4-5 minutes).
    • Now add ginger and garlic and fry until onions are nicely browned (4-5 minutes).
    • Add tomato puree and cook for 3-4 minutes.
    • Add coriander powder, red chili powder, turmeric powder, garam masala, and salt, and cook for 3-4 minutes.
    • If the masala is getting too dry and is starting to burn from the bottom, splash a little water.
    • Now add 2 cups of water to the pot and bring the gravy to a boil.
    • Add the boiled egg and mix well.
    • Reduce the heat to medium-low and simmer for 5-6 minutes.
    • Add Kasuri methi and lime juice and mix well.
    • Garnish with cilantro and serve hot.

    Video

    https://www.youtube.com/watch?v=2C9uKF8Go0w

    Notes

    This Punjabi style egg curry recipe can be easily doubled or tripled.
    You can skip frying the eggs and add them directly to the curry.
    To give the anda curry a smoky flavor, you can do a Dungar method, which is smoking the curry with coal in a bowl with hot ghee. Heat a piece of coal or a cinnamon stick over direct heat until it is red hot. Keep a small bowl in the center of the pot with the curry. Keep the red hot coal in the bowl. Drizzle a teaspoon of oil over the coal and close the lid of the pot immediately. Let the curry absorb the smoke for 10 minutes. Open the lid and remove the bowl. Give the curry a gentle stir. Heat it once again and serve.
    You can choose to keep the gravy thin, semi gravy or dry.
    To make the curry richer, add cashew nuts, almonds, or poppy seeds paste to it. Heavy cream can also be added at the end of the cooking.

    Nutrition

    Calories: 232kcal | Carbohydrates: 11g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 97mg | Potassium: 314mg | Fiber: 2g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 2mg
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    More Egg Curry Recipes

    • Dhaba Style Anda Matar Masala
    • Kerala Style Egg Curry (Mutta Curry)
    • Boiled Egg Bhurji
    • Egg Bhurji (Anda Bhurji, Indian Spiced Scrambled Eggs)

    Reader Interactions

    Comments

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      Recipe Rating




    1. chicken curry recipe

      February 25, 2019 at 4:17 am

      5 stars
      thanks for sharing delicious egg curry recipe with us.

      Reply
      • Neha Mathur

        February 25, 2019 at 7:20 am

        Thnx for trying

        Reply
    2. Century Foods

      July 30, 2021 at 9:42 am

      5 stars
      Hi there! just found your article when I was looking for making Egg masala recipe by ourselves at home.
      Thanks for sharing this very well-written and worth reading article.
      wish to see more in the coming days.

      Reply
    3. Vasanti

      August 13, 2022 at 1:04 am

      I love your recipes, Thanks you to searing with us🙏😊

      Reply
    4. Yuuki

      August 25, 2022 at 4:04 am

      5 stars
      I added 6 eggs instead of 4, I think you could add even more
      This is a great recipe and was super easy to make
      Will definitely make it again 🥚

      Reply

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