I’m sharing my Anda Curry: six hard boiled eggs in a tomato and onion masala with cumin seeds, ginger and garlic paste, turmeric, garam masala and a touch of yogurt or cream. A pantry friendly Indian classic included in Quick Cooking Recipes for busy weeknights. It features chopped cilantro and lemon wedges.

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I love how a simple plate of Anda Curry can flip a dull dinner into something I actually look forward to. Six hard boiled eggs soak up a tangy tomato puree while sliced onions and cumin seeds fry till they sing, and a little ginger garlic paste wakes everything up.

Throw in slit green chilies and a pinch of garam masala and you’ve got layers that surprise you with each bite. I often think of it next to Air Fryer Onion Bhaji Recipe ideas or Quick Cooking Recipes when I want bold flavor fast, and yes sometimes I finish with butter or chopped cilantro.

Why I Like this Recipe

* I love the bold flavors, they hit every bite and i cant stop eating it
* I like the mix of textures, soft bits and firmer pieces keep it from being boring
* It’s a comforting, easy meal for weeknights when i’m tired but still wanna eat good food
* Leftovers are even better next day so i actually get excited about lunch

Ingredients

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Eggs: great protein, filling, add fat for satiety, neutral taste that soaks spices.
Onions: add sweetness when cooked, give fiber for digestion, form savory gravy base.
Tomatoes: give acidity and vitamin C, some natural sweetness, make the tangy sauce.
Yogurt: adds creaminess and mild tang, extra protein, helps mellow strong spices.
Cumin seeds: warm aroma, aid digestion, earthy flavor boost used in tempering.
Turmeric: bright color, mild bitter warmth, anti inflammatory benefits and subtle earthiness.
Garam masala: complex spice mix, brings warmth and depth, finishing touch not overpowering.
Cilantro: fresh herb, bright citrusy finish, low calorie garnish that lifts the curry.

Ingredient Quantities

eggs 6 large hard boiled and peeled

vegetable oil 3 tablespoons or ghee 2 tablespoons

cumin seeds 1 teaspoon

bay leaf 1 optional

onions 2 medium finely sliced or grated

ginger garlic paste 1 tablespoon

green chilies 1 to 2 slit adjust to taste

tomatoes 3 medium pureed or finely chopped about 1 cup

turmeric powder 1/2 teaspoon

red chili powder 1 teaspoon or to taste

coriander powder 1 tablespoon

cumin powder 1/2 teaspoon optional

yogurt 2 tablespoons beaten optional

salt to taste

water about 1 cup or as needed for gravy

garam masala 1/2 teaspoon

kasuri methi 1 teaspoon crushed optional

fresh cilantro 2 tablespoons chopped for garnish

butter or cream 1 tablespoon optional for richness

lemon or lime wedges for serving optional

How to Make this

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1. Boil 6 large eggs: cover with cold water, bring to a boil, simmer 9 to 12 minutes, cool in ice water or cold tap, then peel and set aside.

2. Heat 3 tablespoons vegetable oil or 2 tablespoons ghee in a heavy pan over medium heat; add 1 teaspoon cumin seeds and 1 bay leaf if using, let seeds splutter for a few seconds.

3. Optional but recommended for texture: make 1 or 2 shallow slits in each peeled egg and lightly pan fry the eggs in the hot oil till they get a golden spot, then remove and keep aside.

4. In the same oil add 2 medium onions finely sliced or grated; cook on medium low till they turn golden brown, stirring often so they dont burn. Add 1 tablespoon ginger garlic paste and 1 to 2 slit green chilies, sauté till raw smell is gone.

5. Add about 1 cup tomato puree or finely chopped tomatoes, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder (or to taste), 1 tablespoon coriander powder and 1/2 teaspoon cumin powder if using; stir and cook till the oil starts separating from the masala.

6. If using, stir in 2 tablespoons beaten yogurt now and cook 1 to 2 minutes more to blend the flavors. Add salt to taste and about 1 cup water (adjust for desired gravy thickness) and bring to a gentle simmer.

7. Put the eggs back into the gravy (or into shallow pockets in the masala), simmer 5 to 8 minutes so the eggs absorb flavor; sprinkle 1/2 teaspoon garam masala and crush 1 teaspoon kasuri methi between your palms and add it in. For extra richness stir in 1 tablespoon butter or cream if you like.

8. Taste and adjust salt or chili, garnish with 2 tablespoons chopped fresh cilantro, serve hot with lemon or lime wedges on the side.

Equipment Needed

1. large pot for boiling the eggs and room for an ice bath
2. slotted spoon or tongs to lift eggs without breaking them
3. big bowl for the ice water/cooling and to hold peeled eggs
4. heavy-bottomed skillet or frying pan for shallow frying and the masala
5. wooden spoon or spatula for stirring so the masala dont stick
6. measuring spoons and a 1 cup measure for spices, oil and water
7. knife and cutting board for onions, green chilies and tomatoes
8. small bowl and fork or whisk to beat the yogurt if using
9. blender, hand masher or fine grater to make tomato puree or grate tomatoes

FAQ

How do I get perfectly boiled eggs for Anda Curry? Boil eggs 8 to 10 minutes for hard yolks, then plunge into an ice bath to stop cooking, this makes peeling way easier; slightly older eggs peel better than super fresh ones.

Can I prep this ahead of time or freeze it? You can make the gravy a day ahead and refrigerate, but cooked eggs get rubbery if frozen, so dont freeze the full dish; store gravy and eggs separately in the fridge up to 3 days, reheat gravy gently and add eggs at the end.

How do I make the gravy thicker or richer? Cook the onions longer until deep golden, simmer the tomato base down so water evaporates, or stir in a spoon of cream or butter at the end; crushed kasuri methi also gives a fuller mouthfeel.

My curry is too spicy or too mild what can I do? To tone down heat add a little yogurt or cream and a pinch of sugar, to bump spice use more red chili powder or sliced green chilies, taste as you go cause a little extra chili changes things fast.

Can I use ghee or different oil and does it change the flavor? Yes, ghee adds a nutty rich flavor and is great for final tadka, neutral vegetable oil is fine for frying onions; butter at the end makes it silkier but optional.

Any tricks to get the eggs to soak up flavor? Lightly score or slit the boiled eggs, or shallow fry them until golden before adding to the gravy so they absorb and hold on to more spice, just dont overcook while frying.

Anda Curry Recipe Substitutions and Variations

Eggs 6 large hard boiled and peeled: Swap with paneer cubes 200 to 250 g for a similar rich bite, or firm tofu 14 oz pressed and panfried so it soaks up the gravy, or baby potatoes 6 to 8 boiled and halved for a hearty, egg free option. You’ll notice texture and flavor change with each.
Vegetable oil 3 tablespoons or ghee 2 tablespoons: Use canola or sunflower oil in the same amount for a neutral fry, light olive oil for a milder taste, or mustard oil for a punchy, more traditional flavor if you like that. Adjust to taste.
Tomatoes 3 medium pureed or finely chopped: Substitute one 14 oz can crushed tomatoes about 1 to 1 1 4 cups, or 2 tablespoons tomato paste whisked into 1 cup water for concentrated color and tang. Roasted red bell peppers can be used for a sweeter twist.
Yogurt 2 tablespoons beaten optional: Use 2 to 3 tablespoons coconut milk or 2 tablespoons cashew cream for creaminess without sourness, or skip and add 1 teaspoon lemon juice to bring some tang. Coconut will change the flavor profile so keep that in mind.

Pro Tips

– Get the eggs to really soak up the gravy: make a couple shallow slits or crack the surface lightly after peeling, then give them a quick pan fry till they get little golden spots. That creates more surface area and helps the masala stick, so you get flavor in every bite.
– Don’t rush the onions, low and slow is the trick. Cook them till deep golden, stir often so they dont burn. If you need to speed it up a bit, grate the onion or add the tiniest pinch of baking soda or sugar to help browning, and scrape up the browned bits with a splash of water for extra flavor.
– Be careful with yogurt and acid: if you use yogurt temper it first by whisking it smooth and adding a spoonful of hot gravy into it before mixing back, and lower the heat so it wont split. If your tomato tastes too sharp a small pinch of sugar or a knob of butter/cream at the end will balance it.
– Finish smart: crush kasuri methi between your palms and add it right at the end, and add butter or cream off the heat for richness. Taste and adjust salt and chili only at the end, and squeeze lemon on the side when serving to brighten everything up.