Spicy Indian Egg Curry Recipe (Anda Curry)
50 minutes
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About Spicy Indian Egg Curry Recipe (Anda Curry)
This Spicy Indian Egg Curry (Anda Curry) recipe delivers a vibrant and flavorful dish perfect for a comforting weeknight meal or a special occasion. Tender eggs are simmered in a rich, aromatic gravy bursting with ginger, garlic, onions, and warming spices like turmeric and chili powder. The addition of kasuri methi (dried fenugreek leaves) provides a unique earthy note that elevates the entire experience.Serve this delicious curry with fluffy naan bread, warm roti, or steamed rice for a truly satisfying meal. The recipe is relatively easy to follow, making it accessible to home cooks of all levels. Get ready to impress your family and friends with this authentic taste of India!This recipe is easily customizable to your spice preference – adjust the amount of chili powder to control the heat level. Feel free to experiment with additional vegetables like peas or potatoes for added texture and nutrition.
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
- 6 Eggs
- 2 tsp Ginger Paste garlic
- 2 tbsp Onion Paste
- 1 cup Tomato Puree
- 1/2 tsp Fenugreek Leaves kasuri methi, pwoder
- 1.5 tsp Salt or as per taste
- 2 tsp Chili Powder red
- 1 tsp Turmeric Powder haldi
- 1 tbsp Coriander dhania
- 2 Cardamom elaichi
- 1 stick Cinnamon
- 1 tsp Cumin Seed jeera
- 1/2 tsp Garam Masala
- leaves Garnishing or coriander coriander for
- 1 cup Ghee ghee, or ghee ghee
Instructions
Prepare the Eggs
- Boil eggs for 10-12 minutes. Cool completely, then peel and set aside.
Sauté Aromatics and Spices
- Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter. Add ginger-garlic paste and sauté for 1 minute. Add onion paste and sauté until golden brown.
Build the Curry
- Add turmeric powder, red chili powder, garam masala, cinnamon stick, and cardamom pods. Sauté for 30 seconds until fragrant. Stir in tomato puree and cook until the oil begins to separate from the sauce (about 5 minutes).
Combine and Simmer
- Add kasuri methi and the hard-boiled eggs. Gently mix to coat the eggs in the sauce. Add 2 cups of water, bring to a simmer, cover, and cook for 5-8 minutes, or until the sauce has thickened slightly.
Garnish and Serve
- Remove from heat, garnish with fresh coriander leaves, and serve hot with naan, roti, or rice.
Recipe Notes
Expert Tips for the Best Spicy Egg Curry
- For extra flavor, marinate the hard-boiled eggs in a little bit of the spice mixture before adding them to the curry.
- If you prefer a smoother curry, blend a portion of the cooked sauce before adding the eggs.
- Adjust the amount of red chili powder to your preferred level of spiciness.
- For a richer flavor, use ghee (clarified butter) instead of vegetable oil.
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Recipe Nutrition
Calories: 516kcalCarbohydrates: 4gProtein: 14gFat: 50gPolyunsaturated Fat: 15gMonounsaturated Fat: 30gSodium: 1140mgFiber: 1gSugar: 2g
Hem Lata Srivastava
Articles: 200
4 Comments
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What a great recipe! Thanks for sharing.
Such an enticing dish! Thanks for the recipe.
What a delightful recipe! Thanks for sharing.
This looks so good! Can’t wait to cook it.