Egg curry, often called Anda Curry, is a deeply satisfying dish found across Indian households and restaurants. Built on a fragrant onion-tomato gravy infused with warming spices, this humble curry transforms simple boiled eggs into a bold, protein-rich meal. It is economical, quick to prepare, and endlessly adaptable—making it a staple for weeknight dinners and special occasions alike.

Whether served with steamed basmati rice, jeera rice, roti, or naan, egg curry delivers restaurant-quality flavor with pantry-friendly ingredients.

What Is Egg Curry?

Egg curry is a spiced gravy dish featuring hard-boiled eggs simmered in a masala sauce made from onions, tomatoes, ginger, garlic, and traditional Indian spices. Regional variations span from creamy North Indian styles to coconut-based South Indian versions.

Why Egg Curry Is So Popular

Egg curry is beloved because it is:

High in protein and budget-friendly
Vegetarian-adjacent (egg-based)

Ready in under 40 minutes
Deeply flavorful with simple ingredients
Easily customizable for spice level and richness

It is especially popular in Indian, Pakistani, Bangladeshi, and Sri Lankan home cooking.

Key Ingredients for Classic Egg Curry

Main Ingredients

Hard-boiled eggs
Onions

Tomatoes
Garlic
Ginger

Essential Spices

Turmeric
Ground cumin
Ground coriander

Garam masala
Chili powder or paprika

Optional Enhancers

Green chilies

Kasuri methi (dried fenugreek leaves)
Coconut milk or cream
Fresh cilantro

Choosing the Right Eggs

Use large eggs, boiled until just set. Slightly firm yolks hold their shape better during simmering and absorb the curry flavors beautifully.

How to Boil Eggs for Curry

Place eggs in cold water
Bring to a boil

Simmer for 10 minutes
Transfer to ice bath
Peel once cooled

Optional: Lightly score eggs to help them absorb the gravy.

Why Some Recipes Fry the Eggs First

Lightly pan-frying boiled eggs before adding them to the curry:

Adds texture

Prevents breaking
Enhances flavor absorption

This step is optional but traditional in many regions.

How to Make Egg Curry (Step-by-Step)

Step 1: Prepare the Masala Base

Heat oil and sauté onions until golden. Add ginger-garlic paste and cook until fragrant.

Step 2: Add Spices

Stir in turmeric, cumin, coriander, and chili powder. Cook briefly to bloom spices.

Step 3: Build the Sauce

Add tomatoes and cook until thick, glossy, and oil separates from the masala.

Step 4: Simmer

Add water to desired consistency and bring to a gentle simmer.

Step 5: Add Eggs

Nestle boiled eggs into the sauce and simmer for 5–8 minutes.

Step 6: Finish

Sprinkle garam masala and garnish with cilantro.

Ideal Egg Curry Texture

A good egg curry should be:

Thick but spoonable
Well-balanced between spice and acidity

Rich without being greasy

North Indian vs South Indian Egg Curry

North Indian Style

Onion-tomato base
Garam masala

Medium spice

South Indian Style

Coconut milk
Curry leaves

Mustard seeds

Both styles are equally authentic and delicious.

What to Serve with Egg Curry

Steamed basmati rice

Jeera rice
Roti or chapati
Naan or paratha

Add cucumber raita or a simple salad for balance.

Make-Ahead & Storage Tips

Stores well for up to 3 days refrigerated
Flavor improves overnight

Reheat gently to avoid rubbery eggs

Egg curry does not freeze well due to egg texture.

Health Benefits of Egg Curry

Egg curry provides:

Complete protein
Healthy fats
Iron and B vitamins

Antioxidants from spices

For a lighter version:

Use less oil

Skip frying eggs
Add extra tomatoes

Common Egg Curry Mistakes

Burning spices

Undercooking onions
Adding eggs too early
Excess water diluting flavor

Patience during masala cooking is key.

Popular Egg Curry Variations

Creamy egg curry with coconut milk
Spicy dhaba-style egg curry

Kerala egg curry
Bengali dim er dalna
Low-oil egg curry

Frequently Asked Questions

Can I use canned tomatoes?
Yes—crushed or pureed work well.

Is egg curry spicy?
It can be adjusted easily.

Can I make it vegan?
Replace eggs with tofu or potatoes.

Why does my curry taste flat?
Add salt, acidity, or garam masala at the end.

Why This Egg Curry Recipe Works

Balanced spice layering
Proper masala technique

Adaptable consistency
Foolproof method

It delivers authentic flavor with home-cook simplicity.

Conclusion

Egg curry is proof that extraordinary flavor does not require complicated ingredients. Comforting, aromatic, and deeply nourishing, this dish belongs in every cook’s rotation. Whether you prefer it mild or fiery, creamy or rustic, egg curry adapts effortlessly to your taste—making it a timeless favorite across cultures.

Egg Curry (Indian-Style Anda Curry): A Comforting, Flavor-Packed Classic

Author: WAFA LI

Print Recipe

Ingredients

• 6 hard-boiled eggs, peeled (lightly scored or halved for deeper flavor)
• 1 tbsp coconut oil or ghee
• 1 medium onion, finely chopped
• 2 tomatoes, puréed (or ¾ cup canned crushed)
• 1 tbsp ginger-garlic paste (or 1″ ginger + 3 garlic cloves, minced)
• 1 green chili, slit (optional)
• 1 tsp cumin seeds
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 tsp garam masala
• ½ tsp Kashmiri red chili powder (mild heat, vibrant color)
• ½ cup coconut milk or plain yogurt (for creaminess—dairy-free friendly)
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Optional: 1 tsp lemon juice to finish

Instructions

Heat oil in a deep skillet. Add cumin seeds; sizzle 30 sec. Add onions—sauté 5–6 min until golden.
Stir in ginger-garlic paste and green chili; cook 1 min until fragrant.
Add tomatoes, turmeric, coriander, and chili powder. Cook 6–8 min, stirring, until oil separates and masala thickens.

Reduce heat. Stir in coconut milk (or whisked yogurt) and salt. Simmer 3–4 min.
Gently add eggs. Spoon gravy over them. Cover and simmer 5–7 min on low—don’t stir vigorously to keep eggs intact.
Sprinkle garam masala and cilantro. Add lemon juice if desired. Serve hot with basmati rice or warm naan.