This Restaurant-Style Egg Curry is a creamy and spicy Indian egg curry made with boiled eggs simmered in a rich tomato-cashew-based gravy. This creamy egg curry is flavorful and perfect with naan or jeera rice. Learn how to make this delicious dish with step-by-step photos and a video.
I love how simple and easy this restaurant-style egg curry recipe is. It comes together in just 30 minutes with basic ingredients. This North Indian egg curry gets its rich, restaurant-style texture from blended cashews, which make the curry smooth and creamy. It’s packed with so many flavors, and I’m sure you’ll enjoy every bite like we do.
Inspired by my restaurant-style chicken curry, this creamy and spicy egg curry uses the same flavorful ingredients and turns out amazing. My family loves this egg curry just as much as our favorite North Indian egg masala, making it a regular on our dinner table. Serve it with naan or jeera rice for a comforting, restaurant-style meal at home.
About This Restaurant Style Egg Curry
This restaurant-style egg curry recipe, which I'm sharing here, is a North Indian dish made with simple ingredients. It's popularly known as "anda curry" in North Indian restaurants, where "anda" simply means eggs.
I love dhaba-style egg curry for its rustic, spicy flavors, but sometimes I crave something creamier and milder. This restaurant-style egg curry is just that, rich, creamy, and perfectly balanced with spices. Both are delicious, it just depends on what you're in the mood for.
This creamy egg curry is packed with bold, delicious flavors. The masala is roasted on high heat until the oil separates which enhances the flavor. Then, a smooth tomato-cashew paste is added, giving the egg curry a creamy texture while balancing the spice levels. The result is a family-friendly egg curry that even kids can enjoy. Serve it with roti, naan, or rice for a hearty and satisfying meal.
You may also like these other popular egg recipes from this website:
Ingredients Notes
There is no single authentic recipe for restaurant-style egg curry, as every restaurant has its own recipe based on ingredient availability and local taste preferences. However, the core ingredients remain the same, onions, tomatoes, and spices like garam masala, turmeric, coriander powder, and red chili powder. My recipe is inspired by popular North Indian restaurant curries, bringing you a perfect balance of spice, richness, and creaminess.
- Boiled eggs: I used hard-boiled eggs for this egg curry recipe. In this post, I shared the recipe to cook perfect hard-boiled eggs in the notes section of the recipe card.
- Onion, ginger, garlic, and green chilies: I used red onions for this spicy egg curry. Green chilies are optional. If you do not prefer spicy egg curry then skip them.
- Kashmiri red chili powder - It gives a bright red color to the egg curry. If it is not available you can add normal red chili powder. But add the quantity according to the spiciness of the red chili powder you are using.
- Kasuri Methi/dried fenugreek leaves - It gives a very nice flavor and aroma to the egg curry. You can purchase it online too. However, you can make this curry without it but you will not have that restaurant-style flavor.
- Garam masala powder - It is a must in many Indian curry recipes. You can use homemade garam masala powder or use store-bought ones. Adjust the quantity as per the pungency of the garam masala you are using in this recipe.
- Tomatoes: I added fresh ripe tomatoes to make the sauce of this egg curry. Blend fresh tomatoes and make a paste. You can substitute it with passata or canned tomatoes.
- Cashews -When you're making an onion-tomato curry, sometimes the water just separates. Annoying, right? I've found adding cashews helps thicken it up nicely. You can substitute it with roasted gram flour. I have already shown the process of making egg curry in this recipe post.
- Whole Spices - If you do not have all the whole spices mentioned in the ingredients list then skip whatever you do not have. But add some of the whole spices to the tempering as it enhances the flavor of the egg curry.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How To Make Restaurant-Style Egg Curry (With Step-By-Step Photos)
Preparations
1) Boil 6 eggs, peel them and make long incisions on them. You can also prick the boiled eggs with a fork. This helps the eggs to absorb the flavor of the gravy. Keep it aside.
2) Crush ginger and garlic in a mortar and pestle. Set it aside. Grind tomatoes and cashews without adding water. Set them aside.
Making the Restaurant Style Egg curry
1) Heat 2 teaspoon of oil in a heavy bottom pan on low heat. Add turmeric powder, Kashmiri red chili powder, and a little salt to the oil. Stir to combine. Add eggs. Stir to coat eggs well with the spices. It will give a nice color to the eggs. Remove it to a plate.
2) In the same pan, add whole spices to it. Sauté until it turns aromatic. Next, add onions.
3) Sauté the onions on medium heat until they are translucent. Add crushed ginger and garlic. Stir and cook until onions are golden.
4) Stir in Kashmiri red chili powder, spicy red chili powder, coriander powder, turmeric powder, garam masala powder, and salt. Cook it for a minute. Add ¼ cup of water and cook until water dries up.
5) Add tomato-cashew paste. Cover and cook it for 5 minutes. Stir it in between, as required to prevent the masala from burning.
6) Add water to adjust the consistency of the gravy. At this stage, taste and add salt, if required.
7) Add green chilies and eggs. Cover and cook for 5 minutes or until gravy starts to leave oil from the sides.
8) Finally add lemon juice, Kasuri methi, and coriander leaves. Cover and cook for 5 minutes on low heat. Restaurant-style egg curry is ready to serve.
Tips to make the Best Restaurant style egg curry
- Roasting the spices, onions, and tomato paste may take time but enhances the flavor. Keep patience while roasting it.
- Kashmiri red chili powder is optional. It gives a bright red color to the egg curry. You can replace it with any red chili powder. But add the quantity according to its spiciness.
- Kasuri methi/dried fenugreek leaves are a must. If you really want to enjoy the authentic restaurant style flavor then do not skip this. It enhances the aroma and flavor of the egg curry.
- Restaurant-style curry is not too spicy like dhaba-style egg curries. Adjust the spices as per your need. The recipe I have shared here is mildly spicy.
- Roasted gram flour can be used instead of cashew to make this curry. The use of either cashews or roasted gram flour is a must. It thickens the gravy and prevents it from turning watery.
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You might also like some popular Indian dishes from this website
Recipe Card
Restaurant Style Egg Curry Recipe
Equipment
- Heavy bottom pan or wok
Ingredients
- 6 eggs, boiled and peeled
- a small piece of ginger
- 7 garlic cloves
- 4 tomatoes
- 7 cashews
- ¼ teaspoon turmeric
- ½ teaspoon Kashmiri red chili powder
- 2 green cardamoms
- 12 peppercorns
- 1 teaspoon cumin
- 3 cloves
- 1- inch cinnamon
- 2 onions chopped
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon spicy red chili powder add as per taste
- 2 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- salt to taste
- 2 green chilies add as per taste
- 1 teaspoon lemon Juice
- ½ teaspoon Kasuri methi roasted and crushed
- coriander leaves
Instructions
Preparations
- Boil 6 eggs, peel them and make long incisions on them. You can also prick the boiled eggs with a fork. This helps the eggs to absorb the flavor of the gravy. Keep it aside.
- Crush ginger and garlic in mortar and pestle. Set it aside.
- Grind tomatoes and cashews without adding water. Set them aside.
Making the restaurant style egg curry
- Heat 2 teaspoon of oil in a heavy bottom pan on low heat.
- Add turmeric powder, Kashmiri red chili powder, and a little salt to the oil. Stir to combine.
- Add eggs. Stir to coat eggs well with the spices. It will give a nice color to the eggs. Remove it to a plate.
- In the same pan, add the whole spices to it. Sauté it until aromatic.
- Next, add onions. Sauté the onions on medium heat until they are translucent.
- Add crushed ginger and garlic. Stir and cook until onions are golden.
- Stir in Kashmiri red chili powder, spicy red chili powder, coriander powder, turmeric powder, garam masala powder, and salt. Cook it for a minute.
- Add ¼ cup of water and cook until water dries up and oil separtates from the egg curry masala.
- Add tomato-cashew paste. Cover and cook it for 5 minutes. Stir it in between, as required to avoid the masala from burning.
- Add water to adjust the consistency of the egg curry. Do not make it too thin, restaurant style curries are usually thick. At this stage, taste and add salt, if required.
- Add green chilies and eggs. Cover and cook for 5 minutes or until gravy starts to leave oil from the sides.
- Finally add lemon juice, Kasuri methi, and coriander leaves. Cover and cook for 5 minutes on low heat.
- Restaurant style egg curry is ready.
Video
Notes
-
- Roasting the spices, onions, and tomato paste may take time but enhances the flavor. Keep patience while roasting it.
- Kashmiri red chili powder is optional. It gives a bright red color to the egg curry. You can replace it with any red chili powder. But add the quantity according to its spiciness.
- Kasuri methi/dried fenugreek leaves are a must. If you really want to enjoy the authentic restaurant style flavor then do not skip this. It enhances the aroma and flavor of the egg curry.
- Restaurant-style curry is not too spicy like dhaba-style egg curries. Adjust the spices as per your need. The recipe I have shared here is mildly spicy.
- Roasted gram flour can be used instead of cashew to make this curry. The use of either cashews or roasted gram flour is a must. It thickens the gravy and prevents it from turning watery.
- How to boil the eggs: Put the eggs in a saucepan and cover them with water (ensure the eggs are completely submerged.). Turn the heat up high until the water comes to a rolling boil. Then, turn off the heat, cover with a lid, and let the eggs sit in the hot water for 12 minutes. Drain the eggs and put them in a bowl of ice water to cool down. Leave them there for at least 15 minutes before peeling them. Take out the eggs and peel them one by one. Hard-boiled eggs are ready. Make small incisions in the eggs.
Nutrition
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
Vandana Mathur
The egg curry looks delicious. Addition of cashew paste has made the gravy rich. Thanks for sharing the recipe.
Lalremsanga sailo
So fine egg curry,should be very delecious
Preeti
It is. Try this egg curry recipe, you will like it.