Egg curry recipe – Spicy, flavorful & delicious punjabi egg curry made in dhaba style. This anda curry is exceptionally good when you are not in a mood to cook something elaborate. But wish to make quick delicious food. This egg curry goes well with butter naan, roti, plain paratha , plain rice or flavored rice like jeera rice, biryani rice, pulao, coconut rice, coconut milk rice or any biryani varieties.
Punjabi foods are popular for their unique taste & rich flavor. This egg curry is no exception to that. Some of the world popular are these Samosa, Dum aloo & Dal makhani
Indian cuisine is diverse and egg curry is made in numerous ways in each region. In this post I share with you the most basics of making a good delicious Indian egg curry & its variations.
Basics of an egg curry
To make egg curry, firstly whole spices are tempered in oil and then the onions are fried in the oil until golden.
Then the ginger garlic paste is sauteed to bring out the aroma. Later tomatoes are cooked until they break down. Then salt & spice powders are added to it.
Next the key ingredient eggs go into this boiling gravy. Finally finished off with the addition of some herbs like coriander leaves or kasuri methi.
Preparation for anda curry
1. To make this punjabi egg curry, fine chop or boil 2 medium onions. You can use them in any form. The texture of the gravy depends on how you use it. If you prefer to go the easier way, then just chop the onions and keep aside.
I prefer to boil them and make a paste for a smooth gravy. To do this bring 2 cups of water to a boil. Then add 2 cubed onions and boil for 4 to 5 minutes. This will remove the raw smell of the onions. Then drain them, cool and add to a blender.
2. Make a fine paste and keep this aside in a bowl.
3. Fine chop or puree 3 medium tomatoes. I went ahead making a puree. Blend chopped tomatoes in the same blender jar.
4. Set this aside as well.
5. Prick the boiled eggs with fork. Heat half tablespoon oil in a non-stick pan and fry them until golden. If you prefer to spice them, turn off the stove and sprinkle 1 pinch each of red chilli powder and garam masala. Keep them aside.
How to make punjabi egg curry
6. Heat 1½ tablespoon oil in the pan. You can use the same pan used to fry eggs. Using whole spices is optional & feel free to skip whatever you don’t have. I use the following spices:
- 1 small bay leaf
- ½ inch cinnamon
- 2 green cardamom
- ½ teaspoon cumin seeds (optional)
- 2 cloves (optional)
7. When the spices begin to sizzle, add onions. Saute until they turn golden and the raw smell goes away completely. This does take time, so be patient.
8. Next add 1 teaspoon ginger garlic paste and saute well until the raw smell goes away.
9. Add tomatoes. Saute until the mixture thickens and raw smell goes away.
10. Then add the following spice powders & other ingredients:
- ½ to 1 teaspoon red chili powder (adjust to taste)
- ⅛ teaspoon turmeric
- ½ to 1 teaspoon garam masala (adjust to taste)
- 1 teaspoon sugar (to balance the flavors)
- ½ to ¾ teaspoon salt (adjust to taste)
11. Fry the onion tomato masala until it begins to smell really good and oil begins to separate. Takes about 2 to 4 mins. I haven’t used much oil here so oil is not visible. But dhaba style anda curry is made with more oil.
Making gravy
12. Pour 1 to 1¼ cups water to make a gravy. Mix well and boil the gravy until it thickens. When it is done you will see some traces of oil on the gravy. Taste test the gravy and add more salt if needed.
13. Add the fried eggs and give a gentle stir. Cover & cook on a low heat for 2 to 3 minutes for the eggs to absorb the flavors. Optional – take ¼ teaspoon kasuri methi in your palm, crush them and add it here.
13. Optional for creamy curry – Meanwhile blend together 10 cashews with half cup water to smooth milk. Then pour it and cook for 1 to 2 mins until the curry turns thick. Or you can just add 3 to 4 tablespoons of cream. Sprinkle coriander leaves. Serve punjabi egg curry with naan, rice, roti or paratha.
Tips to make egg curry
In this post I have shown how a punjabi dhaba style egg curry is made. But the tips mentioned below will help you swap in some ingredients for the other depending on your taste & availability of the ingredients.
1. Whole spices: Cumin, bay leaf, cinnamon, cardamoms & cloves are the whole spices that are used in a egg curry. However you can use whatever you have in hand. Even one or 2 kinds of spices will enhance the aroma of the dish. If you have mustard seeds just go ahead and use them.
2. Ginger garlic: I have used ginger garlic paste. It can be replaced with minced, crushed or grated ginger garlic.
3. Onions: To make a egg curry, most people use finely chopped or grated onions. Using chopped onions will yield a slightly chunky egg curry. You can use in any form you like.
4. Tomatoes: This recipe can be made with fine chopped or pureed tomatoes. Pureed tomatoes will prevent the curry from turning watery. In some places, I have seen Dhaba style egg curry is made with grated tomatoes.
The texture of your curry depends on how the onions and tomatoes are used. I personally prefer the pureed version as my boys are super fussy to chunky curries.
Variations
A basic egg curry is made without any cream, cashews or coconut milk. We Indians make most regular curries without any of those. Only for occasions I do add them. Here are some variations you can make to the egg curry.
1. Cream : If you prefer a creamy egg curry, then add in 3 to 4 tbsps of cream towards the end.
2. Cashews : You can also add about 8 to 10 cashews to add a milky aroma to the gravy. They also add volume to the dish.
Here are more egg curry recipes
Spicy egg masala
South Indian egg gravy
Egg butter masala
Chettinad style egg masala
Kadai eggs
Egg curry recipe | How to make egg curry
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
Ingredients for egg curry
- 4 to 5 boiled eggs
- 2 tablespoons oil
- 2 onions finely chopped, grated or pureed
- 3 tomatoes finely chopped or pureed
- 1 green chilli (optional) chopped or slit
- 1 teaspoon ginger garlic paste or finely minced
- Salt as needed
- 1 to 1 ¼ cup water (adjust slightly as needed)
- 1 tablespoons Coriander leaves chopped finely
- ¼ teaspoon Kasuri methi or fenugreek leaves (optional)
- 1 teaspoon sugar (optional)
- 4 tablespoons cream or 10 cashews blended with ½ cup water (optional)
Whole spices (skip if you do not have)
- 1 small bay leaf or tej patta
- ½ teaspoon cinnamon piece cumin or small piece of cinnamon
- 2 green cardamoms (elaichi) (optional)
- 2 cloves (laung) (optional)
Spice powders
- ½ to 1 teaspoon red chilli powder
- ½ to 1 teaspoon garam masala (refer notes)
- ½ to 1 teaspoon coriander powder (optional)
- ⅛ teaspoon turmeric or haldi
Instructions
- If you prefer to puree the onions, first boil cubed onions in 2 cups of water for 3 to 4 mins until transparent. Drain the water and cool. Puree them in a blender.
Preparation for egg curry
- Heat 1 tbsp oil in a nonstick pan & saute the eggs until golden.
- Remove the eggs to a plate & sprinkle 2 to 3 pinches of chilli powder.
How to make egg curry
- Add another tbsp oil. Saute cumin, bay leaf, cardamoms and cloves (optional) just for a minute.
- Next add & fry the onion & chilli until golden.
- Add ginger garlic paste and saute until the raw smell goes off.
- Then add tomatoes and saute well until the mixture turns mushy.
- Next add red chili powder, garam masala, coriander powder, turmeric, sugar and salt.
- Fry everything well until a nice aroma comes out & the mixture leaves the sides of the pan.
- Pour water just as needed to make a gravy.
- Cook until the curry thickens and oil begins to separate.
- Check the salt and adjust if needed.
- Add the boiled & fried eggs, kasuri methi if using.
- Optional – Blend together 10 cashews with half cup water to smooth milk. Pour it. Cook covered for 2 to 3 mins until the curry turns thick.
- Sprinkle chopped coriander leaves.
- Serve punjabi egg curry with roti or naan or plain rice.
Instant pot egg curry
- Press saute button and add oil to the inner pot of the Instant pot. Add spices & bay leaf.
- Add ginger garlic and fry for 30 seconds. Then add the tomatoes and salt.
- Fry until the tomatoes breakdown. Add chilli powder and turmeric. Saute for a min.
- When the cumin begins to sizzle add onions and green chilli. Saute until the onions turn light golden.
- Then pour 1 cup water and deglaze the pot by scrubbing the bottom of the pot with the spatula.
- Place a long leg trivet. Place your basmati rice bowl. Cover it. Then place the eggs in another bowl. Cover it.
- Secure the IP with the lid. Position the steam release handle to sealing.
- Press the pressure cook button (high pressure). Set the timer to 7 mins.
- When the IP is done, press the cancel button.
- When the pin drops, open the lid. Do a quick manual release by moving the steam release handle from sealing to venting. You can also wait for 5 mins for a natural release.
- Pour cold water to the eggs and let them cool down. Peel the eggs and prick them with a fork.
- Press the saute button and simmer the eggs in the curry for a minute.
- Then pour the cream or cashew milk or coconut milk.
- Stir well and cook until the curry thickens. Taste and add more salt if needed.
- Turn off and garnish with coriander leaves.
Notes
- You can use onion chopped, grated or pureed. If you prefer to puree, then boil cubed onions in 2 cups water for 2 to 3 mins until they turn transparent. Cool and make a paste.
- If using a stronger garam masala, use half tsp of it along with 1/2 to 1 tsp coriander powder.
- To make the gravy richer pour 4 tbsps of cream or blend 10 cashews in a blender with half cup water to smooth milk. You can also substitute with coconut milk.
- For a chunky egg curry, skip pureeing the onions. Just use the fine chopped onions.
- To a pot add 3 to 4 cups of water. Rinse the eggs & gently place them in the pot. Cover & boil the eggs on a medium flame until you see cracks on at least one of the eggs. Turn off the stove and rest for 10 mins.
- Discard the water & keep the eggs immersed in cold water until the temperature cools down. Shell the eggs gently and prick them with a fork so they absorb the flavors.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Sonia says
Thank u for the recipes that you shared with us . It’s very simple and easy to cook . And u hav explained in an awsm manner thru pictures and all like a bachelor can easily make .
swasthi says
Welcome Sonia
Glad to know you liked them
Santu says
Being a guy cooking with your recipes along with those pictures makes it lot easier. And gets me out of confusion through the process
swasthi says
Thanks Santu
Glad to know the recipes are useful
Angela says
Thanks for sharing the recipe very simple and easy to make. Yummy
swasthi says
Welcome Angela
Glad to know you liked it. Thanks
Yaswanth says
Today i prepared tomato pappu and babycorn stir fry …… following ur suggestion,, those are really nice … thank you
swasthi says
Welcome Yaswanth
You can also check the Bachelor’s link on the menu bar above. You can find very quick recipes. Thanks for trying so many recipes
Ipu says
Hi…………. I’m new in your website. Today I’m going to make this recipe, hope it will come awesome.
swasthi says
Yes I am sure it will come out good. Do try.
Yaswanth says
Your recipies are really nice, even a batchelor also can able to prepare in a simple manner. Thank you for such a nice tasty recipies. I want a suggestion from u……. Iam getting trouble with the ratios of ingredients for some other curries,,, some times over proportions and sometimes less, plz tell me how to maintain it perfect
swasthi says
Hi Yaswanth
Hope you are using the right measuring spoons. TSP & TBSP & CUP are the 3 main measurements I give for all recipes. I think you should buy one measuring set from supermarket . That will help you to measure correctly. Since you are a beginner you have to stick on to the measures given here. Once u get used to cooking you can do it on approximations leaving behind measuring every ingredient. Hope this helps. If you question is still unanswered you may leave a comment here with the exact reference to any recipe
Yaswanth says
Thank u very much for ur suggestion…… from now i’ll follow ur suggestion… i am getting the main problem with tamarind quantity,,, i used to prepare ” pulusu kooralu ” frequently.
swasthi says
Welcome Yaswanth.
For any pulusu, try to add only little tamarind first. Towards the end just before u switch off the stove, add more tamarind paste, salt and jaggery to suit your taste. This should fix the problem
Yaswanth says
Your recipies are really nice, even a batchelor also can able to prepare in a simple manner. Thank you for such a nice tasty recipies
swasthi says
Welcome. Glad to know you liked them
Inder says
Awsomeeeee
swasthi says
Thank you
Diana says
Love Punjabi food going to make the egg curry. All your recipes look so amazing.
swasthi says
Thanks Diana
Do try it.
Arjun B says
I refer your receips while cooking.. it’s good that I feel easy to do it . Thank you so much
swasthi says
Welcome Arjun, glad to know the recipes are useful
FRH says
Superb website n awesome recipies..hatsoff ♡♡
swasthi says
Thank you
manjul Gupta says
Superb
swasthi says
Thank you
swasthi says
welcome Geeta
So glad to know it was good. thanks
Samir says
Greak dish came out to be very tasty. Good job you posted this recipe.
swasthi says
Thanks Samir
Glad to know it came out good
Shanthi Priya says
the egg curry looks soo……………… awesome and i tried it the taste is really good and i loved it thank u so… much i have watched many videos on youtube but i think this the right website for watching the recipes and learn how to cook thank u so much
swasthi says
You are welcome Shanthi
Glad to know you liked the recipes. Thanks for all your comments on the blog. Have a nice week end
regina says
Mam v v useful recipes explained in beautiful manner. Thank u. Good clicks
swasthi says
Welcome Regina
Thank you
Ana says
your recipes are really very nice and easy to prepare.
swasthi says
Thank you
Falcon says
Hi
Looks appetizing and easy to do, but I don’t find the ingredients and quantities for ur step by step procedure to make the egg masala dhaba style. Pls advise.
Thanks
Falcon
swasthi says
Hi Falcon
You can find the quantity of ingredients in the recipe card below, at the end of the post
Bhavna says
Hi
I tried your recipe today , but it was tasting slightly bitter. Could you think of any reason for bitterness and any tips on correcting it now? Thanks for the recipes
Bhavna
swasthi says
Hi Bhavna
I think you can try adding a spoon of sugar and little lemon juice. Not sure why it turned bitter? But i hear many people saying some onions when made to paste lend a bitter taste, I personally never had that experience. Or did u use more garam masala or bay leaf? Or it can also be due to over frying masala at step 11. Next time try sauteing onions first in little oil until lightly golden. Cool and then make a paste and use it here.
Bhavna says
Hi swasthi
I have not overcooked in step11 bitterness may be bcoz of onion itself. I added lemon juice and sugar it was tasting good. Thanks so much. Love your interest in cooking and ‘m. Very much motivated by you.
swasthi says
Hi Bhavna you are welcome
Really happy that you could fix it the curry. Thanks a lot for the appreciation. Have a lovely weekend.
Samir says
Boil onions & tomatoes together for abt 10 mins on high flame. So that they are already cooked. If you over cook onions it will taste bitter. If you use more of ginger and garlic it will taste pungent. All ingredients shud be proportional.
swasthi says
Hi Samir,
Thanks for your tip. Will try this soon
Osgood Schlatter says
This is awesome… step by step guide for Dummies with pictures!! thank you!
swasthi says
Welcome Osgood
Thanks for the feedback
Sangita Ray says
excellent and testy recipe…..and the steps are easy too.
swasthi says
Thanks sangita