Anda Curry
Anda Curry, a flavorful egg curry dish, combines hard-boiled eggs with a rich, aromatic gravy made from a medley of onions, tomatoes, and Indian spices. This hearty recipe perfectly balances the warmth of garam masala, the kick of red chili powder, and the earthiness of turmeric and coriander to create a deeply spiced, comforting curry. Ready in just 45 minutes, this easy-to-make dish is ideal for a cozy family meal. Garnished with fresh coriander and best served with steamed rice or fluffy naan, Anda Curry is a versatile choice that’s both satisfying and packed with protein. Perfect for weeknight dinners or special occasions, this Indian egg curry is sure to become a staple in your recipe collection.
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Recipe Information
Ingredients
- 6 pieces Eggs
- 3 tablespoons Vegetable oil
- 2 large Onion
- 3 medium Tomato
- 2 teaspoons Ginger garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1 cup Water
- 0.25 cup Fresh coriander leaves
Instructions
Begin by boiling the eggs: Place the eggs in a pot and cover them with water. Bring to a boil over medium-high heat, then cover, remove from heat, and let the eggs sit for about 10 minutes. Drain the hot water and transfer the eggs to a bowl of cold water to cool. Once cooled, peel and set aside.
Heat the vegetable oil in a large pan over medium heat.
Finely chop the onions and add them to the pan. Cook the onions until they are golden brown, stirring occasionally to prevent burning.
Meanwhile, chop the tomatoes finely.
Add the ginger garlic paste to the onions and fry for about 2 minutes until the raw smell disappears.
Add the chopped tomatoes to the pan and cook until they become soft and the oil separates from the masala.
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook for an additional 2-3 minutes to blend the spices with the tomato mixture.
Pour in the water and bring the mixture to a simmer, allowing the gravy to thicken slightly.
Gently add the boiled eggs to the pan, making sure they are well coated with the gravy. You can make slight cuts on the eggs to help them absorb the flavors better.
Sprinkle the garam masala over the curry and let it simmer for another 5-7 minutes.
Taste and adjust seasoning if needed.
Garnish with chopped fresh coriander leaves before serving.
Serve hot with steamed rice, roti, or naan.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.0 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 104 mg | 8% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
