Egg Curry or Anda Curry is a popular Indian curry where boiled and fried eggs are tossed in a rich onion-tomato gravy. This exquisite flavorful sauce is spicy and simple to make and is perfect with both rice and roti (Indian flatbreads).
Eggs are quite easy to make and is a staple in our everyday diet. We consume eggs in various forms - like curry, roast, or scrambled. Our egg basket is always full in the refrigerator because it is so versatile.
Mum makes this simple egg curry for dinner at least twice every week. She adds a twist to the humble curry by alternating different veggies added in the curry. Sometimes, it could be potatoes or peas, other times, the curry is cooked in coconut milk.
Here I am going to share the very basic egg curry recipe which you can build on by adding your favorite ingredients. It is spicy because our spice tolerance is high. The gravy is made of onions and tomatoes along with spices. You may, however, make an even simpler tomato-only gravy.
How to Make Simple Egg Curry
Cooking an Egg curry is really simple. All you have to do is boil a few eggs, make an onion-tomato gravy and toss the eggs in it. The flavor lies in the gravy and it needs some time to cook.
To make a simple egg curry for rice or roti, boil a few eggs. Peel and keep aside.
For the curry, heat oil in a pan and add mustard seeds. When it splutters, add green chilies and curry leaves.
Add sliced onion and saute well. Add finely chopped ginger and garlic. Saute until golden.
Add diced tomatoes and saute until well-mashed. Add Kashmiri chili powder, Egg Masala (or any vegetable masala powder also will do), and Coriander powder. Mix and cook until oil separates.
*Note: You may add boiled potatoes, cauliflower, or peas at this stage if you choose to.
Add garam masala and salt. Add hot water and mix again. Let it come to a boil. Simmer for 5-7 minutes on medium heat.
Heat a pan, add a tablespoon of oil, and a pinch of red chili powder. Toss the boiled eggs in it to fry slightly.
Add these fried eggs to the curry and mix gently. Cook for a couple of minutes more. Garnish with coriander leaves and serve hot with rice, roti, or appam.
Egg Curry Recipe
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Egg Curry
- Total Time: 40 minutes
- Yield: Serves 4
Description
A simple and spicy Egg Curry which can be served as a side-dish to rice, roti, or appam.
Ingredients
- 4 Boiled Eggs
- 3 + 1 tbsp Coconut oil
- 1 tsp Mustard seeds
- 2-3 sprigs of Curry leaves
- 3 Green chilies, slit
- 2 medium Onions, finely sliced
- 1 Tomato, diced
- 1 tbsp Kashmiri Red chili powder
- 2 tbsp Chicken Masala powder
- 1 tbsp Coriander powder
- ½ tsp Garam masala powder
- 1 cup Hot Water
- Salt, to taste
Instructions
- Hard boil the quail eggs. Peel and keep aside.
- Heat a pan, add oil. Add mustard seeds and when it splutters, add curry leaves and green chilies.
- Add finely sliced onion and saute.
- Add ginger and garlic and saute until golden.
- Add diced tomatoes and cook until mushy.
- Add spice powders and mix well. Cook until oil separates.
- Add garam masala and salt. Mix well.
- Add hot water and mix again. Let it come to a boil. Simmer for 5-7 minutes on medium heat.
- Meanwhile, heat 1 tablespoon oil in a pan and add a pinch of red chili powder. Add boiled eggs and toss for a couple of minutes.
- Add these semi-fried boiled eggs to the curry and mix gently.
- Egg Curry is ready to be served!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: Indian
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Looking for other egg recipes? You may check out these.
- Chettinad Style Egg Curry
- Egg in Coconut Milk Curry
- Son-in-law Eggs
- Egg Biriyani
- Basic Scrambled Eggs
- Mutta Thoran or Kerala Style Scrambled Eggs with Grated Coconut
From Mufasa’s Pride Land
Soaking in the sun today. Have a great weekend, you guys!~ Muffy Tales
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