Egg Curry Recipe – Eggs in Yoghurt and Tomato Gravy

Egg curry recipe, also known as anda curry or curried eggs, is an Indian recipe made by putting boiled eggs into the spicy tomato and yoghurt gravy. However, you can find many variations in India as this recipe is being prepared differently in every region of India. And it is suitable for gluten-free and keto diet followers. 

You can have this with plain rice, Jeera rice, peas and paneer pulao, roti, parantha, or naan. 

I always keep eggs in my fridge. So whenever I am short on vegetables and don’t want to go grocery shopping, I cook egg curry recipe, which contains almost all the ingredients readily available in my pantries like tomatoes, eggs, yoghurt, and basic Indian spices such as turmeric powder, coriander powder, cumin powder, etc. 

How to Perfectly Boil Eggs for Egg Curry Recipe?

As the eggs are the main ingredients in this curried eggs recipe, it is essential to boil them well. It means not too soft so that it breaks down in the gravy or not too hard so that you can’t peel its shell off easily. Here is the way to perfectly boil them.

• In a large pot, carefully place the eggs and cover them with water from a tap. 
• Cover the eggs with two inches of water and bring them to a boil over medium heat. 
• When the water begins to boil, set the timer to three minutes. 
• After three minutes, cover the pot and remove it from the heat. 
• Set another timer for ten minutes. After ten minutes, soak the egg in ice water to cool it down. 
• Gently peel the shells from the eggs and set them aside until needed.

Shallow Frying Boiled Eggs

Once your eggs are thoroughly boiled and completely cooled down, prick them all with the help of a fork or toothpick on every corner. Remember to put the slightest pressure while pricking on these boiled eggs.

Afterward, coat all the eggs with 1/4 teaspoon of turmeric powder and red chilli powder each. 

Take approximately 1 tablespoon of oil in a pan and shallow fry these eggs for 2 – 3 minutes.

This step is entirely optional. You can also directly add boiled eggs into the gravy. Still, fried eggs are more crispy outside and quickly absorb flavours from spices. 

Preparing Yoghurt and Spice Mix

It’s not a crime if you add yoghurt and spices separately into your anda curry recipe. But it doesn’t matter at all. I like to add spices with yoghurt because both cooks simultaneously, which saves cooking time. 

For this mix, take 4 tablespoons of yoghurt or curd (whip it till it’s smooth and crazy) and mix 1 teaspoon of turmeric powder, 1/2 teaspoon red chilli powder, 1 teaspoon coriander powder and 1/2 teaspoon cumin powder into it. Keep this mixture aside for later use in gravy.

Making Egg Curry

For making egg curry or anda curry recipe, heat 2 tablespoons of oil in a pan. I used sunflower oil. Add 1 chopped onion and 2 chopped green chillies into it. You can also use onion and green chilli puree in it. You have to cook it till the onion becomes translucent. 

I added 2 pureed tomatoes blended in the blender along with 2 garlic cloves and 2-inch ginger in the next step. However, if you don’t want to do this, you can use any tomato puree with 1 tablespoon of ginger garlic paste. If you wish to use diced tomatoes, it’ll be fine but increases the cooking time. Add salt and let it cook for 5 minutes.

Now we need to add yoghurt and spice mix. But remember. Before adding this, put your gas flame on low for 5 minutes. You don’t want your yoghurt or curd to be curdled due to high heat. Add mixture and stir continuously for 2 minutes. Then gradually increase the flame to medium. Slowly you’ll start seeing bubbles in the yoghurt gravy, and after few minutes, it starts releasing oil from the corners. This means the gravy is thoroughly cooked.

At this stage, add 1 tablespoon of Kasuri methi (dry fenugreek leaves) and 1 teaspoon of garam masala. Mix both the ingredients very well and add fried eggs. Cover the pan with a lid and cook it on a medium flame for 5 minutes so that curried eggs absorb all the flavours of the spices. 

After 5 minutes, open the lid, and egg curry recipe or anda curry or curried eggs gravy is ready to serve hot. 

Storage Instructions 

Egg curry recipe is a curry, so you can keep it in the refrigerator for up to 3 days. But always warm it before having your meal, either in the microwave or on the stove.

If you’re microwaving it, cut the boiled eggs in half before putting them in the microwave because it may burst inside and can make the microwave messy.

Tips for Egg Curry Recipe

• Make it creamier – Add 1 tablespoon of cream to make egg curry gravy creamier and rich. 
• Onions – Instead of chopped onions, you may use grated or pureed onion. Chopped onions make gravy chunky.

Frequently Asked Questions 

Other Recommended Recipe:

• Keto Sandwich Recipe
• Potato and Spinach Curry (Aloo Palak ki Sabji)
• Bhindi Masala
• Chana Masala
• Dum Aloo