Egg Curry Recipe
Egg Curry, also known as Anda Curry, is a popular Indian dish that's made with boiled eggs in a flavorful and spicy sauce. The sauce is typically made with a combination of spices, tomatoes, and coconut milk or cream, which creates a creamy and flavorful base for the eggs. The dish is often served with rice or flatbread and is a staple in many Indian households. Egg Curry is a dish that's loved by many and for good reason. Whether you're a fan of the spicy tomato-based sauce or the creamy coconut milk-based sauce, there's a variation of this dish that's sure to please your taste buds.
Ingredients
- 2 tbsp oil
- 1.5 tsp salt
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- 1.5 tsp Red Chilli Powder
- 4 egg boiled
- 1 tbsp butter, salted
- 1 tbsp garlic
- 1 tsp garlic paste
- 1 Onions chopped
- 1 tsp Cumin (Jeera)
- 1 cup tomato puree
- 1 tbsp kasuri methi / dry fenugreek leaves
- 1 cup water
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Boil eggs till al dente. Do not hard boil eggs, keep them at soft tendency.
- Chop onion and garlic. You can also use ginger garlic paste here in place of fresh garlic.
Cooking
- Heat 2 tbsp oil in a pan and add 1 tsp salt, ½ tsp coriander powder, ¼ tsp turmeric powder and 1 tsp red chili Paste. Mix all spices well.
- Now, add 4 boiled eggs and toss until eggs are well coated with the spices.
- Remove from the pan and keep aside.
- Add 1 tbsp butter in the same pan and add 1 tbsp chopped garlic and 1 tsp ginger paste. Saute well until raw aroma of garlic goes away
- Then, add 1 chopped onion and saute till onions turn golden brown.
- Add 1 tsp cumin seeds, 1 tsp salt, ½ tsp coriander powder, ½ tsp red chili paste or red chili powder. Mix Everything very well.
- Now, add 1 cup tomato puree and saute till oil separates from the sides.
- Add 1 tbsp dry fenugreek leaves and 1 cup water.
- Bring it to boil and add tossed eggs.
- Cover with the lid & let it simmer for 5 mins.
- Serve Hot Egg curry with roti/paratha or steamed rice.
Equipment Used for This Recipe
Notes & Tips
- Ginger & Garlic: I always prefer to use fresh ingredients while preparing any food recipe. However, you could use ginger garlic paste in place of fresh ginger and garlic.
- Chopping: In place of fine chopping, you could also blend the tomato, onion, ginger and garlic. Fry them till the masala release oil from sides.
- Salt & Spices: Adjust salt and spices as per your taste preference.
- Giving Restaurant Style Red color to Gravy: I recommend to use Kashmiri red chilli powder to give nice restaurant style red color to your Egg Curry Recipe.
- Oil: I used olive oil. However, you could use any neutral tasting oil for the recipe.
- Butter: It is optional to add butter to gravy.
- Choosing Eggs: You could brown eggs as well for this recipe.
- Boiling Eggs: It is important to soft boil eggs as they will get hard once simmered in the gravy.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Egg Curry Recipe
Amount per Serving
Calories
115
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
109
mg
36
%
Sodium
642
mg
28
%
Potassium
283
mg
8
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
5
g
10
%
Vitamin A
390
IU
8
%
Vitamin B1
0.04
mg
3
%
Vitamin B2
0.2
mg
12
%
Vitamin B3
1
mg
5
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.2
mg
10
%
Vitamin B12
0.3
µg
5
%
Vitamin C
7
mg
8
%
Vitamin D
1
µg
7
%
Vitamin E
2
mg
13
%
Vitamin K
5
µg
5
%
Calcium
42
mg
4
%
Iron
2
mg
11
%
Magnesium
19
mg
5
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.