Punjabi Egg Curry (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).

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

Jump to:

• About Punjabi Egg Curry
• Ingredients
• How To Make Punjabi Egg Curry
• Pro Tips By Neha
• Frequently Asked Questions
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Punjabi Egg Curry

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

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

Each home has a different style of making anda 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

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

Eggs – Try to use fresh 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 (laung), and black cardamom (badi elaichi).

You can also add bay leaves (tejpatta) 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, freshly squeezed lime juice, 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, chickpea flour) to thicken the curry. It also makes it more flavorful.

How To Make Punjabi Egg Curry

Hard Boil The Eggs

Add 6-7 cups of water to a medium-sized 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.

Your perfect hard-boiled eggs are ready.

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 1 teaspoon cumin seeds, 3-4 crushed cloves, and 1 crushed black cardamom, and let them crackle for 3-4 seconds.

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

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

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

Add

• 1 tablespoon coriander powder
• 2 teaspoon Kashmiri red chili powder
• 1 teaspoon turmeric powder
• ½ teaspoon garam masala
• 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.

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

Garnish with 2 tablespoon chopped cilantro and serve hot.

Pro Tips By Neha

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

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.

Replace water with coconut milk to give this anda curry a South Indian taste. You can also add some mustard seeds and fresh curry leaves to the hot oil along with cumin seeds.

Frequently Asked Questions

Serving Suggestions

This simple egg masala curry recipe tastes good with almost all 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 this delicious 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.

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Recipe Card