Restaurant quality egg curry that is easy, delicious and packed with aromatic Indian spices. A quick, popular Indian curry for weeknights or parties, that would be fantastic with rice or flatbreads.
Indian Egg Curry
Boiled eggs cooked in a rich onion and tomato gravy makes a great recipe. Also known as anda curry, this is a popular Indian dish served at home, restaurants and by street vendors.
It is a great option for a satisfying Indian dinner experience with easily available ingredients. And especially an easy alternative to meat or chicken curry. Make this curry ready-to-go by using my “make ahead” tips below.
This simple recipe will give you a slightly chunkier curry. But if you have the time and like a smoother consistency, go ahead and puree the curry base.
Dhaba style recipes require stir frying of boiled eggs in oil with spices. It results in a few toasted and chewy brown spots on the surface of the boiled eggs. Personally, I do not care to make my eggs like that, but you can try if you prefer.
Ingredients
Olive Oil, Onions, Garlic, Ginger, Garam Masala, Other Spices, Tomatoes, Yogurt, Cashews, Green Chili, Kasuri Methi, Eggs, Cilantro, Salt
Onions: Yellow or red onions are fine. For a smoother consistency, the sautéed onions can be blended or puree them raw and then sauté the paste.
Ginger and Garlic: Use fresh grated garlic and ginger or at least homemade paste. That will give you the restaurant quality taste, unlike store bought pastes.
Garam Masala: Use this great homemade recipe from our blog or make as per recipe below.
Other Spices: chili powder, turmeric, ground coriander, ground cumin,
Tomatoes: I used grated tomatoes. But readymade crushed tomatoes will work well too.
Yogurt: Make sure this is smooth and creamy.
Cashews or Cream: Use cashew butter or soaked and ground cashews. For a richer taste you can opt for a dash of heavy cream.
Eggs: Hard boil or soft boil as per your taste.
One secret trick I use for rich red color sauces and gravies is adding a little bit of Turkish red pepper paste that I used for making Muhammara.
How To Make It
- Sauté onions in oil until light golden brown. Add garlic and ginger, spices and stir fry until aromatic.
- Add crushed tomatoes, tomato paste, yogurt, cashew butter, methi, green chili, salt and cook
- Then add water and cook until mixture thickens.
- Simmer boiled eggs to absorb flavors and garnish with cilantro.
Variations
This recipe is gluten free, vegetarian, low carb and soy free.
- Dairy Free: Skip yogurt and use more cashew butter or coconut milk.
- Nut Free: Instead of cashews, use coconut milk, tahini, ground melon seeds, roasted and ground white poppy seeds or sunflower butter. Or increase yogurt or cream.
- Vegan: Swap eggs with sautéed mushrooms or fried/plain tofu.
- Flavor Variation: Add other vegetables such as peas, potatoes, cauliflower, bell peppers or some paneer.
How To Store
Leftovers will last for 4 to 5 days in the refrigerator. This curry can be frozen for couple months. Thaw and reheat.
Make Ahead / Meal Planning
You can make the sauce ahead and store it in refrigerator for 3 to 4 days or freeze it for couple months. Boil the eggs fresh and complete the curry when ready to serve. If you have ready prepared fried onions, use ½ cup of that instead of sautéing onions from scratch.
Nutrition Facts
Eggs are a great source of high quality protein. They are a good source of antioxidants lutein and zeaxanthin, that are good for eye health.
Tomatoes are rich in antioxidant nutrients such as vitamin C, beta carotene and phytochemicals such as lycopene.
These main ingredients, along with the spices, makes egg curry a satisfying and wholesome dish.
What Can You Serve It With
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Egg Curry Recipe
Ingredients
- 4 tablespoons olive oil use 3 tablespoon and adjust
- 2 yellow onions medium, finely chopped, 1 cup
- 1 tablespoon garlic paste or 6 garlic cloves, grated
- 1 tablespoon ginger paste 2-inch piece fresh ginger, grated
- 1 teaspoon garam masala (1 small cinnamon stick, 6 cardamom pods, 6 cloves)
- 1 teaspoon chili powder Kashmiri
- ½ teaspoon turmeric
- 1½ teaspoons ground coriander
- ½ teaspoon ground cumin
- 1 cup crushed tomatoes or 6 roma tomatoes grated
- 1 tablespoon tomato paste optional
- ½ cup yogurt whisked, or 3 tablespoon heavy cream
- 1 tablespoon cashew butter or 10 cashews soaked and ground, optional
- 1 green chili chopped
- 1 tablespoon kasuri methi optional
- 1 teaspoon salt
- 1½ cups water
- ½ teaspoon garam masala
- 8 hard boiled eggs peeled
- 3 tablespoons cilantro
Instructions
- In a large cooking pot, heat the oil over medium. Add the onions and sauté until light golden brown, stirring occasionally, 15 to 25 minutes.
- Add garlic and ginger, and fry for about 4 minutes. Stir in garam masala, chili powder, turmeric, ground coriander, ground cumin and cook about 2 minutes.
- Then add the tomatoes, tomato paste, and cook for 5 minutes. Add whisked yogurt, cashew butter, kasuri methi, green chili and salt. Cook for 5 minutes.
- Add 1½ cups water, lower the heat and simmer, for about 15 minutes, stirring occasionally. Let the mixture thicken, while the oil surfaces on top. Stir in ½ teaspoon garam masala. Adjust the consistency of sauce, if needed, with additional ½ cup water.
- Prick or make cuts in 6 boiled eggs and add it to the sauce. Cut the remaining eggs into half and place on top, yolks facing up. Simmer for 5 minutes until eggs are warm. Stir in half the cilantro and sprinkle the rest on top.
Notes
- How to boil eggs: Gently place eggs in a large saucepan and fill with water until 1 inch above the eggs. Bring the water to a rolling boil, turn off the heat, cover and let it rest for 8 to 10 minutes. Drain the water. Add ice cold water and let cool. Crack the shell and peel the eggs. Check for more detailed tutorial.
- Storage: Refrigerate leftovers for 4 to 5 days. It can be frozen for couple months.
- Make Ahead / Meal Planning: Make the sauce and store in refrigerator for 3 to 4 days or freeze for couple months. Use freshly boiled eggs and complete the curry to serve. Swap ½ cup ready prepared fried onions for sautéing onions from scratch.
- For dhaba style curry, stir fry boiled eggs in some oil, ¼ teaspoon chili powder, ⅛ teaspoon turmeric and then add to the sauce.
- Use fresh ginger and garlic for great taste.
- Kasuri methi is available at Indian grocery stores.
- Check the blog post above for dairy free, nut free, vegan and other variations.
Irina
OMG! Your pictures are mouthwatering, and my kitchen is calling for me! I am definitely going to try this out!
Roxana Begum
Thanks :) You must definitely try. It's pretty easy too.
Beth
This looks so delicious and tasty! Can't wait to give this a try!
Mirlene
I love everything about this dish. It's flavorful. Easy to follow instructions and comforting.
Priya
I must say that it is one of the best egg curries I have had in a long time..very nice..thanks for this recipe
Roxana Begum
So happy you liked it.
Shelley
Wonderful post! I adore Indian food, so I was really excited about this - and I absolutely love all your little tips for making it dairy free or nut free or vegan - plenty of great options for whomever I'm serving it to. Best of all though - the make-ahead tips! I love easy make-ahead meals - so much less stress on busy evenings - thank you!!
Roxana Begum
Thanks for your useful and lovely feedback Shelley.