Anda Curry (Indian Egg Curry)
Hard-boiled eggs, scored and pan-fried until golden, then simmered in a rich, spicy onion-tomato gravy. A budget-friendly dhaba favourite that's full of flavour.
Servings
Ingredients
Nutrition
Per serving
Steps
Fry the eggs
Make 3 to 4 shallow slits on each egg. In a medium (26 cm/10 in) pan over medium heat, warm 1 tbsp oil with the turmeric and ½ tsp chili powder, then add the eggs and fry 2 to 3 minutes, rolling them, until golden and blistered. Remove the eggs and keep the pan for the rest of the recipe.
- 8 eggs
- 1 tbsp oil
- ½ tsp turmeric
- ½ tsp chili powder
✅ Done when: eggs look golden and blistered on the surface
Make the sauce
In the same pan over medium heat, add the remaining oil, the cumin seeds, then the onions; cook about 10 minutes, stirring occasionally, until golden. Stir in the for 1 minute until fragrant, then add the tomatoes, remaining chili powder, ground coriander and salt; cook about 8 minutes, stirring now and then, until oil shows around the edges.
- 3 tbsp oil
- 1 tsp cumin seeds
- 2 onions
- 1 tbsp
- 3 tomatoes
- 1½ tsp chili powder
- 2 tsp ground coriander
- 1 tsp salt
✅ Done when: oil separates and pools at the edges of the sauce
Simmer with eggs
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Finish
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Fry the eggs
Make 3 to 4 shallow slits on each egg. In a medium (26 cm/10 in) pan over medium heat, warm 1 tbsp oil with the turmeric and ½ tsp chili powder, then add the eggs and fry 2 to 3 minutes, rolling them, until golden and blistered. Remove the eggs and keep the pan for the rest of the recipe.
- 8 eggs
- 1 tbsp oil
- ½ tsp turmeric
- ½ tsp chili powder
✅ Done when: eggs look golden and blistered on the surface
Make the sauce
In the same pan over medium heat, add the remaining oil, the cumin seeds, then the onions; cook about 10 minutes, stirring occasionally, until golden. Stir in the for 1 minute until fragrant, then add the tomatoes, remaining chili powder, ground coriander and salt; cook about 8 minutes, stirring now and then, until oil shows around the edges.
- 3 tbsp oil
- 1 tsp cumin seeds
- 2 onions
- 1 tbsp
- 3 tomatoes
- 1½ tsp chili powder
- 2 tsp ground coriander
- 1 tsp salt
✅ Done when: oil separates and pools at the edges of the sauce
Simmer with eggs
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Finish
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The Story Behind the Dish
Egg curry is cooked all over India, from Punjabi dhabas to Bengali homes (dimer jhol) and Kerala kitchens (mutta curry), each with its own spicing.
For many families it's the affordable weeknight alternative to meat curry.
⭐ Why It's Famous
Cheap, protein-rich and quick, egg curry is the curry everyone can afford and everyone loves.
💡 Fun Fact
Scoring and frying the boiled eggs gives them a chewy skin that soaks up the gravy — a trick from Indian roadside dhabas.
Across India
22.57°N, 88.36°E
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