Egg Masala Recipe (Anda Curry)
This Egg Masala (Anda Curry) is a quick, simple, and flavorful North Indian-style egg curry made with hard-boiled eggs simmered in a spicy onion-tomato masala. Unlike dhaba-style egg masala, this homestyle version is easy and ready in just 30 minutes, perfect for weeknight meals. It pairs beautifully with roti, naan, pulao, or jeera rice. Learn to make this flavorful dish with step by step photos and a video tutorial.
Servings: 4 people
Calories: 460kcal
Equipment
- 1 Heavy bottom pot with lid
- 1 Skillet
Ingredients
For Egg Masala
- 6 eggs
- 2 green chilies (optional) add as per taste
- 8-10 garlic cloves
- 1- inch ginger
- 1 teaspoon cumin seeds
- 2 onions, finely chopped about ½ cup
- ½ teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- 2 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon salt or add per taste
- 1 cup fresh tomato puree (blend fresh tomatoes or use tomato passata)
- 1 teaspoon roasted kasuri methi
- 2 tablespoon oil
- Fresh coriander leaves
To Stir-Fry Eggs
- ¼ teaspoon turmeric
- ½ teaspoon Kashmiri red chili powder
Instructions
- 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.
- Preparing a ginger-garlic-chili paste: Blend ginger, garlic, and green chilies to a smooth paste. You can do it in a blender jar or mortar and pestle.
- Add cumin seeds and onion: Heat 2 tablespoon of oil in a deep-bottomed pan or kadai over medium heat. Add cumin seeds and allow them to crackle.
- Sauté aromatics: Add chopped onion and sauté until they are light golden brown. Stir in the prepared ginger-garlic green chili paste and sauté for about a minute.
- Add spice powders: Reduce the heat, add turmeric powder, Kashmiri red chili powder, coriander powder, garam masala powder and salt. Sauté for another minute.
- Cooking masala: The spice powder sticks to the bottom of the pot. At this stage add a small amount of water (I added 2 tbsp) and cook stirring continuously until all the water is absorbed. Keep the heat on medium. Again add a little water and cook stirring continuously until the masala oil floats to the surface and separates from the sides of the pan. Avoid adding any extra oil at this stage.
- Add tomato paste and cook: Stir in tomato paste and bring to a boil. Add water to adjust the consistency of this egg curry. Do not make the curry too thin as it will dilute the flavors. Cover and simmer for 15 minutes, allowing the flavors to meld. Stir it in between as required.
- Stir-fry the boiled eggs: Meanwhile, heat 2 teaspoon of oil in a separate pan over low heat. Add turmeric and red chili powder. Add the boiled eggs and stir-fry until they are lightly golden. Keep stirring the eggs. Do not overcook them.
- Add kasuri methi to the curry and mix.
- Add eggs and cook: Add the stir-fried eggs to the curry. Cook it for a minute. Remove from heat. Garnish with coriander leaves. Serve egg masala with rice, roti, or naan.
Video
Notes
-
- Make incisions on the boiled eggs before adding them to the curry. This will allow the egg to soak up the flavors of the onion-tomato masala.
- Stir-frying the boiled eggs with spices before adding them to the curry enhances its flavor and makes the eggs visually appealing.
- When stir-frying the eggs with the masala, use low heat. This allows the spices to be evenly coated by the eggs without burning. High heat can cause the masala to burn quickly in the curry.
- Stir-fry the eggs until they are lightly golden. Overcooking the eggs can cause the outer skin to become tough or rubbery.
- Be patient while cooking the spice powders in the masala. Cook until the oil rises to the surface. This is important, as the flavors develop, and it ensures that the masala is well-cooked when the oil separates from it.
- Storage - Leftover egg curry can be stored in an airtight container in the refrigerator. It stays good for 2 days. Reheat and serve. Not a freezer-friendly recipe.
- Read our full nutrition disclaimer here.
Nutrition
Calories: 460kcal