Anda Curry or Egg curry is a spicy Indian curry made with boiled eggs in a onion-coconut-tomato gravy base along with aromatic spices. This recipe is made with traditional Maharashtrian twist.
Eggs are the laziest protein source known to man. I mean, come on, think about it this way. When you want to make eggs, you do not have to clean like you would clean the meat. There is no cutting off fat. All you have to do is peel them once boiled. Some people might argue that peeling is a pain but I will give a secret tip below which will make this task a breeze as well.
So whenever I am feeling lazy and do not know what to cook for dinner, my hands automatically reach out to the eggs in my refrigerator and I will make this classic Egg curry with a Maharashtrian twist. And for a good reason! Not just eggs, but the curry is also easy to make. All you need are some ingredients from your pantry (which are mostly available)
Lets see how to make this curry and add a Maharashtrian tadka to your meals.
Ingredients
For Masala Paste
Onion, grated dry coconut, garlic cloves, ginger, green chilies, coriander/cilantro leaves with stems
For Boiling eggs
Eggs, Water
For Gravy
Oil, onion, tomato, mustard seeds, cumin seeds, hing/asafoetida, turmeric powder, red chili powder, Kashmiri Red Chili powder, coriander powder, Garam masala(click here for homemade recipe), Goda masala(click here for homemade recipe), hot water, salt to taste, fresh coriander leaves for garnish
Recipe Instructions
Boiling eggs:
- Start by boiling the eggs. Place the eggs in a saucepan, cover with water, add a teaspoon of vinegar and bring to a boil. Once boiling, reduce the heat and let them simmer for about 10 minutes.
- Then, remove from heat, drain the hot water, and transfer the eggs to a bowl of cold water to cool. Once cooled, peel the eggs and set aside.
- Poke holes in the eggs for easy penetration of the gravy inside the eggs.
For masala paste:
- For masala paste, heat oil in a pan over medium heat and add roughly chopped onion. Saute till golden brown. Add dry coconut and fry till golden brown as well. Switch off gas and allow it to cool down.
- Once cooled, along with 2 tbsp of water, ginger, garlic and coriander stems, grind it in a mixer grinder to a fine paste. Keep it aside.
For making gravy:
- Add mustard seeds and cumin seeds. Let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Pour in the onion-coconut mixture. Sauté for another couple of minutes until the raw aroma disappears.
- Now, add the tomato puree and cook until the oil separates from the masala.
- Add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, garam masala, goda masala and salt. Mix well and cook for a minute.
- Pour hot water to the masala and bring it to a gentle simmer.
- Add salt and carefully place the boiled eggs into the gravy, ensuring they are submerged in the gravy.
- Cover and let it simmer for about 5-7 minutes to allow the flavors to come together and infuse the eggs.
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice or chapatis.
Serving Suggestions
- You can serve the Egg Curry alongside fragrant steamed basmati rice for a classic and comforting meal.
- You can also serve the Egg Curry with some bread like naan or roti. They’re perfect for soaking up the curry sauce.
- Make your meal healthy by serving it alongside a bowl of salad. You can pair it with veggies like cucumber, carrots, onions or radish.
- You can also pair your Egg Curry with a tall glass of chilled mango lassi. The creamy sweetness of the lassi complements the spicy curry.
Tips and Tricks
- To peel off the eggs easily, add a little vinegar or lime juice to the water while boiling. Peel them when they are still hot under cold running water.
- For a richer taste, you can add a tablespoon of coconut milk or cream towards the end of cooking.
- You can adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies.
- For a tangy flavor, squeeze in some fresh lemon juice or add a splash of tamarind paste to the curry.
- You can also enhance the flavor by adding a tadka (tempering) of curry leaves, dried red chilies, and hing (asafoetida) at the end of cooking.
Meal Prep Tips
- Boil and peel eggs in bulk and refrigerate it up to 4-5 days in fridge. You can also make the masala paste and refrigerate it. Whenever you plan to make the egg curry just temper it and serve hot.
- For even more convenience, freeze a big batch of masala paste in an ice cube tray, then transfer to ziplock bags. Whenever you want curry, thaw out the cubes you need and cook up a tasty meal in no time!
FAQs
Q: Can I use pre-boiled eggs for this recipe?
A: Yes, you can use pre-boiled eggs to save time. Just peel them and add them to the curry as directed in the recipe.
Q: Can I make this curry ahead of time?
A: Yes, you can make the curry ahead of time and reheat it before serving. In fact, the flavors tend to deepen and improve over time, making it a great dish for meal prepping.
Q: Can I make this recipe vegan?
A: Yes, you can substitute eggs with tofu or boiled and cubed potatoes for a vegan version of this curry.
Q: How long does the curry last in the refrigerator?
A: The curry can be stored in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze the curry?
A: While the curry can be frozen, the texture of the eggs may change upon thawing. It’s best to consume it fresh or within a few days of preparation.
Anda Curry | Egg curry
Ingredients
For masala paste:
- 1 onion roughly chopped
- 1/4 cup desiccated dry coconut
- 3-4 garlic cloves
- 1- inch ginger
- 2 green chilies slit lengthwise
- 1/4 cup coriander/cilantro leaves with stems roughly chopped
for boiling eggs:
- 6 eggs
- 4 cups water
For masala gravy:
- 4 tablespoons oil
- 1 small onion finely chopped
- 2 tomatoes pureed
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of hing/asafoetida
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder or as per taste
- 1 tablespoon Kashmiri Red Chili powder
- 1 teaspoon coriander powder
- 1 teaspoon Garam masala
- 1 tbsp Goda masala
- 2 cups hot water
- Salt to taste
For garnish:
- Fresh coriander leaves finely chopped
Instructions
Prepping eggs:
- Start by boiling the eggs. Place the eggs in a saucepan, cover with water, add a teaspoon of vinegar and bring to a boil. Once boiling, reduce the heat and let them simmer for about 10 minutes.
- Then, remove from heat, drain the hot water, and transfer the eggs to a bowl of cold water to cool. Once cooled, peel the eggs and set aside.
- Poke holes in the eggs for easy penetration of the gravy inside the eggs.
For Masala paste:
- Heat oil in a pan over medium heat and add roughly chopped onion. Saute till golden brown.
- Add dry coconut and fry till golden brown as well. Switch off gas and allow it to cool down.
- Once cooled, along with 2 tbsp of water, ginger, garlic and coriander stems, grind it in a mixer grinder to a fine paste. Keep it aside.
For masala gravy:
- Add mustard seeds and cumin seeds. Let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Pour in the onion-coconut mixture. Sauté for another couple of minutes until the raw aroma disappears.
- Now, add the tomato puree and cook until the oil separates from the masala.
- Add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, garam masala, goda masala and salt. Mix well and cook for a minute.
- Pour hot water to the masala and bring it to a gentle simmer.
- Carefully place the boiled eggs into the gravy, ensuring they are submerged in the gravy.
- Cover and let it simmer for about 5-7 minutes to allow the flavors to come together and infuse the eggs.
- Garnish with freshly chopped coriander leaves.
Notes
-
- You can serve the Egg Curry alongside fragrant steamed basmati rice for a classic and comforting meal.
- You can also serve the Egg Curry with some bread like naan or roti. They’re perfect for soaking up the curry sauce.
- Make your meal healthy by serving it alongside a bowl of salad. You can pair it with veggies like cucumber, carrots, onions or radish.
- You can also pair your Egg Curry with a tall glass of chilled mango lassi. The creamy sweetness of the lassi complements the spicy curry.
- To peel off the eggs easily, add a little vinegar or lime juice to the water while boiling. Peel them when they are still hot under cold running water.
- For a richer taste, you can add a tablespoon of coconut milk or cream towards the end of cooking.
- You can adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies.
- For a tangy flavor, squeeze in some fresh lemon juice or add a splash of tamarind paste to the curry.
- You can also enhance the flavor by adding a tadka (tempering) of curry leaves, dried red chilies, and hing (asafoetida) at the end of cooking.
-
- Boil and peel eggs in bulk and refrigerate it up to 4-5 days in fridge. You can also make the masala paste and refrigerate it. Whenever you plan to make the egg curry just temper it and serve hot.
- For even more convenience, freeze a big batch of masala paste in an ice cube tray, then transfer to ziplock bags. Whenever you want curry, thaw out the cubes you need and cook up a tasty meal in no time!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.