Anda Curry (Indian Egg Curry)
Hard-boiled eggs, scored and pan-fried until golden, then simmered in a rich, spicy onion-tomato gravy. A budget-friendly dhaba favourite that's full of flavour.
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Ingredients
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Start your free weekContinue with free accessFry the eggs
Make 3–4 shallow slits on each egg. Heat 1 tbsp oil with the turmeric and ½ tsp chili powder, add the eggs and fry for 2–3 minutes, rolling them, until golden and blistered. Remove.
Build the gravy
Add the remaining oil and the cumin, then the onions. Cook for 10 minutes until golden. Add the ginger-garlic paste for 1 minute, then the tomatoes, remaining chili, coriander and 1 tsp salt. Cook for 8 minutes until the oil separates.
Simmer with eggs
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Finish
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Fry the eggs
Make 3–4 shallow slits on each egg. Heat 1 tbsp oil with the turmeric and ½ tsp chili powder, add the eggs and fry for 2–3 minutes, rolling them, until golden and blistered. Remove.
Build the gravy
Add the remaining oil and the cumin, then the onions. Cook for 10 minutes until golden. Add the ginger-garlic paste for 1 minute, then the tomatoes, remaining chili, coriander and 1 tsp salt. Cook for 8 minutes until the oil separates.
Simmer with eggs
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Finish
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The Story Behind the Dish
Egg curry is cooked all over India, from Punjabi dhabas to Bengali homes (dimer jhol) and Kerala kitchens (mutta curry), each with its own spicing.
For many families it's the affordable weeknight alternative to meat curry.
⭐ Why It's Famous
Cheap, protein-rich and quick, egg curry is the curry everyone can afford and everyone loves.
💡 Fun Fact
Scoring and frying the boiled eggs gives them a chewy skin that soaks up the gravy — a trick from Indian roadside dhabas.
Across India
22.57°N, 88.36°E
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