Anda Curry | Egg Curry

Anda Curry | Egg Curry, an incredibly flavorful dish of hard-boiled eggs folded into a spiced tomato onion gravy that can be made in less than 30 minutes.

Anda Curry | Egg Curry

Like many Indian dishes, anda curry/egg curry is made in numerous ways in each region. This is a basic Indian egg curry that can easily be made on a weeknight with spices you probably already have at home. It’s flavorful, warming, and absolutely delicious.

Anda Curry | Egg Curry

Making Anda Curry/Egg Curry

  • To make anda curry, whole spices are tempered in oil and then the onions are sautéed in until translucent.
  • While you make your masala, boil your eggs in another pot, and peel when eggs are hard boiled.
  • To the softened onions you’ll add tomatoes, ginger garlic paste and the masalas + salt. 
  • For a creamy gravy I like to mash in a few of the egg yolks and then fold in the boiled eggs.
  • Since the tomato onion masala is quite thick, you can loosen this up by adding in some hot water, covering, and simmering for 10-15 minutes.
  • Don’t skip adding a fistful of fresh chopped cilantro before serving. 

Anda Curry | Egg Curry

“My husband and I share work in the kitchen 50-50. I cook and he eats.” -Unknown

While this quote isn’t exactly true when it comes to The Husband and I (he is my chopping expert; my sous chef) I found it too funny to not share. I will never forget the first time The Husband cooked dinner for me. We had been dating for about a month and decided to do a dinner and movie night at my place. He came over with ingredients in hand. On the menu: Chicken Curry.

Anda Curry | Egg Curry

Apparently this was not just any Chicken Curry… in his words “my chicken is famous!” He told me that he wanted to surprise me so orders were to stay out of the kitchen. As the aromas lingered in the air, I became eager to try this “famous chicken curry” of his. He served his dish with rice. As I took a bite, before I could even begin to appreciate the flavors, my mouth was on fire. HOLY MIRCH! All I could do was swallow in one bite.

Anda Curry | Egg Curry

Now… I have a pretty high tolerance of spice but this chicken was even too spicy for me. I stopped counting after the first 7-8  green chilies that I pulled out of my serving. I am pretty sure I finished the entire yogurt container that night. Since this was the first time that he was cooking for me I couldn’t really ask him “what were you THINKING?!” When he asked how it was, I smiled and told him it was nice and spicy.

Fast forward two years later (married at this point),  The Husband came home from work one day and said he wanted to “treat me” by cooking dinner. At first I didn’t know how to approach the situation,  I mentioned several times “it’s ok, I like to cook… I’ll make dinner…” After his insisting, I felt it coming up, tried to avoid it… but ended up blurting out “no please don’t torture me with that chicken again, my mouth was on fire…”. I think it took him a few minutes to register the fact that I had eaten his meal that October night and not said a word. We both laughed about how even he thought it was too spicy but thought I liked it so he never mentioned anything. He asked me to give him another chance and he would prove that he was not such a bad cook after all. On the menu this time: Anda Curry.

Anda Curry | Egg Curry

I had tried Egg Curry a few times and it never really left me with the “ooh I want more of that” taste. I decided to be open minded and try his. This time I was going in prepared, glass of water on one side, bowl of yogurt on the other… I was not going to let this meal catch me off guard. Much to my surprise the Egg Curry was DELICIOUS! Hard boiled eggs mixed in a creamy, just perfectly spicy enough curry base. I love when The Husband cooks this for me and always insist he makes extra so that we can have leftovers.

Anda Curry | Egg Curry
 
Prep time
Cook time
Total time
 
A flavorful anda curry (egg curry) that is incredibly flavorful. Hard-boiled eggs folded into a spiced tomato onion gravy that can be made in less than 30 minutes.
Author:
Serves: 4
Ingredients
  • 8 hard boiled eggs
  • 2 cups hot water
  • 1 cup onion; thinly sliced
  • ½ cup tomato; chopped
  • 1 tablespoon crushed garlic
  • 1 tablespoon crushed ginger
  • 2 small green chilies; slit
  • 4 cloves
  • 1 inch cinnamon stick
  • 1 teaspoon jeera; cumin seeds
  • ½ teaspoon jeera/cumin powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon dhaniya/coriander powder
  • ½ teaspoon garam masala
  • ½ teaspoon red chili powder
  • 3 tablespoons oil
  • 1½ teaspoon salt; adjust to taste
  • ⅓ cup chopped cilantro; for garnish
Method
  1. In a deep pan, boil eggs on medium heat for 10 minutes. Cool, peel, cut in half and reserve.
  2. In a skillet or wok heat oil on medium heat. Add green chilies, whole jeera, cinnamon stick, and cloves.
  3. Once chili's start to sputter add onion, cook until translucent.
  4. Add tomato, ginger, garlic, and mix for 4-5 minutes.
  5. Add the jeera/cumin powder, turmeric, dhaniya/coriander powder, garam masala, and red chili powder.
  6. Cook mixture until water starts evaporating from the masala mixture.
  7. Add hard boiled eggs in mixture and mix well. For a creamier base take the back of your cooking utensil and smash a few of the yolks in the curry.
  8. Once everything is incorporated add 2 cups of hot water, cover, and let simmer on low heat for 10-15 minutes.
  9. Mix in cilantro and serve hot with rice.

 

Anda Curry

Enjoy!

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