Egg Curry

Egg Curry, Anda Curry

Humpty Dumpty sat on a wall,
Humpty Dumpty had a great fall,
And with some curry and rice on the side,
All the king's men had a dinnertime joyride.

Ummmmmm, that's not exactly how the nursery rhyme goes. Egg Curry playing on my mind - LOL! Honestly, I have never been a big fan of eggs, even though I dutifully gulp them down at breakfast for their protein content. However, Egg Curry is another matter altogether - I love the dish. It is like the curry does a Cinderella-like transformation on the boiled egg, turning it from a bland oval into a delightful spicy half-moon of delectable heaven. The curry is prepared in the traditional Indian way - with spices in sautéed onions, tomatoes, ginger, garlic to give it an enriching flavor. The eggs add substance and a unique twist to the dish - make it not just filling and healthy, but also very tasty. Try it, and you will find that eggs are great for dinner too!


SERVES : 2-3

4 Eggs; boiled and peeled
1 large-size Onion
1 1/2 cups pureed Tomatoes
1" Ginger; peeled
3 pods of Garlic; peeled
2 Serrano Green chillies or to taste; destemmed & finely chopped
Salt to taste
1 tsp Cumin Seeds
1 Bay Leaf
8-9 Peppercorns
1/8 tsp Turmeric powder
1 tbsp Coriander powder
2 tbsp finely chopped fresh Cilantro leaves

    How to make Egg Curry / Anda Curry

    1. Slit the boiled eggs in halves, either vertically or horizontally.
    2. Heat 1 tbsp oil in a non-stick pan on medium heat. Carefully shallow-fry the eggs till they are light brown on all sides. Once done, remove the eggs and keep them aside.
    3. Grate ginger, garlic & onion together in a food processor. Keep aside.
    4. Heat 1 tbsp oil in a deep non-stick pan. Saute cumin seeds, once the cumin seeds change color, add peppercorns, bay leaf. Saute for 5-6 seconds.
    5. Add grated onions. Sauté till the onions turn golden brown in color.
    6. Add tomatoes and sauté till oil separates from the onion-tomato mixture.
    7. Add salt, turmeric powder, coriander powder, green chillies & mix well. Sauté for 2 minutes.
    8. Add 2 cups of water & mix well. Once the water comes to a boil, reduce the heat & let it simmer for 10 minutes or till the gravy thickens.
    9. Adjust salt to your taste.
    10. Add the eggs to the gravy. Mix lightly & cook for two minutes.
    11. Transfer the Egg Curry into a bowl. Garnish with chopped cilantro leaves. Serve hot with paratha, roti or rice.  

    1. If you are calorie-conscious, you can remove the yolk from the eggs & also skip shallow-frying the eggs.
    2. Shallow-frying the egg makes it slightly crispy and enhances its taste.


      1. I made this for dinner and it was delicious!

        1. Thanks Anjali! Happy to hear that you enjoyed it :) Happy Cooking!