Classic North Indian Egg Curry
IndianIndian RecipesDesi eggsMedium
Boiled eggs simmered in a rich North Indian onion-tomato masala with garam masala — the classic anda curry served with roti or rice.
Prep time10 min
Cook time25 min
Total time35 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 2 onions, finely chopped
- 2 tomatoes, blended
- 1 tbsp ginger-garlic paste
- 2 green chillies, slit
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp salt
- 3 tbsp oil
- 1/2 tsp cumin seeds
- Fresh coriander for garnish
Method
- Boil the eggs for 10 minutes, cool, peel and make shallow slits on each egg.
- Heat oil, add cumin seeds and fry the onions until golden brown.
- Add ginger-garlic paste, blended tomatoes and all the dry spices. Cook until the oil separates.
- Add 1 cup of water and simmer for 5 minutes.
- Add the boiled eggs, simmer for 5 minutes and garnish with fresh coriander.
Nutrition — estimated per serving
Calories (estimate)280 kcal
Protein (estimate)13 g
Fat (estimate)18 g
Carbs (estimate)9 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Fry the boiled eggs lightly in oil before adding them — a golden skin soaks up the gravy. Food safety: eggs must be fully boiled; serve the curry hot. Allergens: contains egg. Substitute: add boiled potatoes alongside the eggs, or a splash of cream for a milder curry. Nutrition is an estimate per serving.