Wednesday, 17 June 2015

Egg curry|Anda curry|How to make egg curry

This is North Indian version of Egg curry.A regular in my house,this anda curry tastes delicious with roti or paratha.

Make it with garam masala or without it,this curry is bound to excite your taste buds.The nice red colour comes from kashmiri red chilli powder.

Whenever I prepare this egg curry,I just dont need any side dish.the simplicity with taste factor is very unique to thsi dish.Also it is quite fast and fuss free to make.So cook it in your kitchen and impress your near and dear ones!

Preparation time:10 minutes
Cooking time:25 minutes


  1. 6 hard boiled eggs
  2. 3 tbsp vegetable oil
  3. 2 medium onions(finely chopped,sauteed in 2 tbsp vegetable oil and then grinded in mixer)
  4. 2 green chillies(finely chopped)
  5. 2 tsp garlic paste
  6. 2 tsp ginger paste
  7. 2 tsp coriander powder
  8. 1 tsp turmeric powder
  9. 2 tsp kashmiri red chilli powder
  10. 1  tsp garam masala
  11. Salt to taste
  12. 2 cups water


  1. Take a thick bottomed pan.Add vegetable oil to it.When oil heats up,add onion paste to it.Cook for 2 to 3 minutes.
  2. Add ginger and garlic paste to the pan and cook till raw smell of garlic goes away.
  3. Now add green chillies,coriander powder,turmeric powder and red chilli powder to the pan.Add water and cook for 2 minutes.
  4. Add salt and garam masala and cook for further 2 minutes.Stir well.
  5. Now half slit the boiled eggs vertically and add the gently to the curry in pan.Let this cook for 8 to 10 minutes on low flame till curry reduces to half of original quantity.
  6. Take it off heat and serve hot with Indian flatbreads like roti or paratha.

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