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Egg Curry – Easy Anda Masala

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.

Boiled egg curry or anda masala served with rice and snipped chives.

Anda Masala.

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!

Eggs in a biryani absolutely, eggs in a nargis kebab, definitely! But eggs in a masala style gravy made me raise an eyebrow.

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.

Boiled egg curry or anda masala served with snipped chives.

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.

Close up egg curry or anda masala served with rice and snipped chives.

Serving Suggestions.

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.

If you wanted something a little more substantial then egg curry is delicious served with bombay potatoes or aloo methi.

You could even whack a few potato wedges in the oven and give them a bit of a sprinkle with chaat masala before serving.

It’s almost like Indian egg and chips mmmmmm, memories!

Egg curry or anda masala served with rice & snipped chives served in a white bowl.
Yield: 2 Servings

Egg Curry Recipe

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

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


  1. Peel and roughly chop the onion making sure you remove all of the root.
  2. Place the chopped onion in cold water for 2 minutes.
  3. Peel the garlic cloves.
  4. Peel and roughly chop the ginger.
  5. Place the drained onion, garlic and ginger in a blender with just enough water to blend it all to a paste.
  6. Heat the oil in a frying pan over a medium heat and add the onion, ginger and garlic paste and the cinnamon stick.
  7. Cook for 20 minutes ensuring that you do not colour this puree.
  8. Bring a pan of water to the boil.
  9. Drop in the eggs and boil for seven and a half minutes.
  10. Remove the eggs then refresh in cold water.
  11. Return the onion paste and add all of the ground spices and stir for 30 seconds.
  12. Pour in the tomato passata and add the tomato paste.
  13. Stir and add in the sugar, pepper and season with salt to taste.
  14. Simmer for 7 minutes.
  15. Peel and cut the boiled eggs in half.
  16. Place the sliced eggs into the sauce cut side down and spoon over a little of the sauce.
  17. Simmer for a final couple of minutes to reheat the eggs.

Nutrition Information:



Serving Size:


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.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Julie tier

Saturday 9th of March 2019

Hi Brian, I've just made the curry sauce as the recipe timings it smells great but on tasting it has a bitter raw onion taste. Please can you advise what I can do to sort this. Thanks

Brian Jones

Monday 11th of March 2019

Hey Julie... Sorry I missed this as I was out and about over the weekend, my only thoughts are that the pan was not hot enough and the onion was not cooked out before the sauce was created. Cooking on longer with the addition of a little water to facilitate this would resolve the problem I should imagine.

Aleka Shunk

Monday 25th of June 2018

Oh wow, I've never had this before but the flavors sound amazing! I must admit, I'm "afraid", for lack of a better word, to use curry for some reason but I NEED to!

Brian Jones

Tuesday 26th of June 2018

Curry is a word that describes a huge array of foods from vast swathes of the earth. Ain't nor need to be afraid of it, just jump in and play, it is only food :)


Friday 22nd of June 2018

This is one of my husband favorite dishes.....You took a great picture of this dish, mine never look so good.

Brian Jones

Sunday 24th of June 2018

Thanks Loyola


Friday 22nd of June 2018

I love curry-I can't wait to try this recipe!

Brian Jones

Sunday 24th of June 2018

Enjoy :)


Wednesday 13th of June 2018

We love egg curry and I make it quite often. I never thought of taking pictures of it as I always thought it’s not photogenic at all but you’ve done such a great job here Brian. Gorgeous looking dish. Bravo!

Brian Jones

Friday 15th of June 2018

Thanks Ramona, such a simple dish so not a lot you can do with it visually really but so incredibly tasty!

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