Egg Curry or Anda Masala is a simple homestyle recipe popular in both Indian and Pakistan, my version comes in a delicious masala style gravy.
A creamy silky boiled egg is the perfect canvas for the complexly flavoured but simple to make masala curry sauce! This will become a real family favourite.
The first time I had heard of an egg curry I probably had the same reaction you are having now… I can see your faces!
I first ate egg curry at a friends house and it blew me away, and it is apparently a very common dish in Indian and Pakistani houses.
Sadly it is a rarity on the menus of Indian restaurants, which is odd as it is gloriously tasty and really cheap and simple to make.
It is also a perennial favourite in street-side eateries across India, these are call dhabas. Dhaba-style curries rarely use tomato-based sauces because tomatoes are considered expensive.
Bu my is all about luxury lol?! It uses a variant of the sauce from my chicken tikka masala recipe.
Frequently Asked Questions.
Can I make this in advance?
Yes, you can boil eggs and keep them shelled in the fridge for a week. The sauce can also be cooked and stored in the fridge for up to a week.
All you would then need to do is reheat the curry sauce in a wide-based pan and when hot pop the egg in and reheat for 2-3 minutes.
I’m getting a bitter flavour what went wrong?
This is likely from the pureed onion not being cooked for long enough before adding the remaining ingredients.
If you are in a rush and want to cook this egg curry faster then do not puree the onion! Cut it into a fine dice, the texture of the gravy will change but the flavour will be great.
My eggs are still runny what went wrong?
Here in Europe we do not need to keep our eggs in the fridge. As a result, my timings are based on room temperature eggs, if you are cooking from the refrigerator add an extra 30-60 seconds.
I like my eggs for this to be a little jammy in the yolk rather than chalky.
In the summer I keep this egg curry recipe light and vibrant with white rice and loads of fresh chives. Yes, more onion!
In winter, I am more likely to serve it with nutty brown rice and enrich it with a swirl of cream.
As it is a wet curry, my choice of bread would be a naan bread.
It’s almost like Indian egg and chips mmmmmm, memories!
This egg curry features hard boiled eggs in a wonderfully tasty and fragrant tomato based masala sauce.
- 3 Eggs (Room Temperature)
- 1 Tbsp Cooking Oil
- 100g (~2/3 Cup) Onion
- 3 Garlic Cloves
- Ginger Thumb Sized Piece
- 1 Tsp Kashmiri Chili Powder
- 1/2 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 1 Tsp Ground Fenugreek
- 1 Tsp Ground Turmeric
- 1/8 Tsp Ground Cloves
- 175ml (~3/4 Cup) Tomato Passata
- 1 Tbsp Tomato Puree
- 125ml (~1/2 Cup) Water
- 1/2 Tsp Sugar
- 1/2 Tsp Black Pepper
- Salt to Taste
- Peel and roughly chop the onion making sure you remove all of the root.
- Place the chopped onion in cold water for 2 minutes.
- Peel the garlic cloves.
- Peel and roughly chop the ginger.
- Place the drained onion, garlic and ginger in a blender with just enough water to blend it all to a paste.
- Heat the oil in a frying pan over a medium heat and add the onion, ginger and garlic paste and the cinnamon stick.
- Cook for 20 minutes ensuring that you do not colour this puree.
- Bring a pan of water to the boil.
- Drop in the eggs and boil for seven and a half minutes.
- Remove the eggs then refresh in cold water.
- Return the onion paste and add all of the ground spices and stir for 30 seconds.
- Pour in the tomato passata and add the tomato paste.
- Stir and add in the sugar, pepper and season with salt to taste.
- Simmer for 7 minutes.
- Peel and cut the boiled eggs in half.
- Place the sliced eggs into the sauce cut side down and spoon over a little of the sauce.
- Simmer for a final couple of minutes to reheat the eggs.
Amount Per Serving: Calories: 252Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 279mgSodium: 738mgCarbohydrates: 19gFiber: 4gSugar: 7gProtein: 13g
Calorific details are provided by a third-party application and are to be used as indicative figures only.