Egg Curry Recipe
Egg Curry is a delicious and comforting dish made with boiled eggs simmered in a rich, spiced tomato-onion gravy. Popular across South Asia, especially in Indian and Pakistani households, it’s known for its bold flavors, aromatic spices, and versatility. Whether served with rice, roti, or paratha, egg curry offers a perfect balance of protein and taste, making it a go-to meal for quick weeknight dinners or satisfying weekend lunches.
Here’s a flavorful and easy Egg Curry Recipe that’s perfect for lunch or dinner:
Egg Curry Recipe (Anda Curry)
Ingredients:
- 4–6 boiled eggs (peeled)
- 2 tablespoons oil
- 1 large onion (finely chopped)
- 2 tomatoes (pureed or finely chopped)
- 1 teaspoon ginger-garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ÂĽ teaspoon cumin seeds
- Salt to taste
- Fresh coriander leaves for garnish
- 1–1½ cups water (adjust for desired gravy thickness)
Egg Curry Recipe (Anda Curry)
Preparation Method:
1- Boil the eggs, peel them, and prick with a fork for better flavor absorption.
2- Heat oil in a pan. Add cumin seeds and let them splutter.
3- Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook until the raw smell disappears.
4- Add turmeric, red chili, coriander powder, and salt. Cook for a few seconds, then add the tomato puree.
5- Cook the masala until the oil separates from the mixture.
6- Add water and make the gravy to a simmer.
7- Gently add the boiled eggs. Let them simmer in the curry for 5–7 minutes so they soak in the flavors.
8- Sprinkle garam masala and garnish with fresh coriander leaves.
Serve hot with steamed rice, roti, or naan. A comforting and protein-rich Indian classic!
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