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Egg curry recipe | How to make egg curry

By swasthi , on June 10, 2020, 177 Comments, Jump to Recipe

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.

egg curry recipe

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

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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.

blending onions

2. Make a fine paste and keep this aside in a bowl.

onion paste for anda curry recipe

3. Fine chop or puree 3 medium tomatoes. I went ahead making a puree. Blend chopped tomatoes in the same blender jar.

blending ripe tomatoes for anda curry recipe

4. Set this aside as well.

tomato puree

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.

frying eggs
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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)
sauteing dry spices

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.

sauteing onion paste for punjabi egg curry recipe

8. Next add 1 teaspoon ginger garlic paste and saute well until the raw smell goes away.

frying ginger garlic for punjabi egg curry
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9. Add tomatoes. Saute until the mixture thickens and raw smell goes away.

frying tomato puree

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)
spice powders for anda curry

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.

onion tomato masala

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.

addition of water for anda curry

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.

kasuri methi in egg curry recipe
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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.

anda curry dhaba style

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

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egg curry

Egg curry recipe | How to make egg curry

Egg curry is a popular side dish made with boiled eggs cooked in onion tomato gravy. This punjabi style egg curry is flavorful, delicious and goes well with roti, naan, paratha or rice.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings5
AuthorSwasthi

Ingredients (1 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
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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.
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Notes

Notes on egg curry
  1. 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.
  2. If using a stronger garam masala, use half tsp of it along with 1/2 to 1 tsp coriander powder.
  3. 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.
  4. For a chunky egg curry, skip pureeing the onions. Just use the fine chopped onions.
How to boil & prepare eggs
  1. 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.
  2. 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)

Nutrition Facts
Egg curry recipe | How to make egg curry
Amount Per Serving
Calories 200 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Cholesterol 170mg57%
Sodium 300mg13%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 7g8%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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Egg curry recipe | How to make egg curry
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Egg curry recipe | How to make egg curry
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Reader Interactions

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Comments

  1. Advertisement
  2. Sandhya Monteiro says

    March 28, 2020

    Hi I follow most of your receipes.
    It would be great if you can write the ingredientsmeasurements with the picture that shows step by step cuz it becomes difficult to scroll up for ingredients and again come down to see the image. Please

    Reply
    • swasthi says

      March 29, 2020

      Hi Sandhya
      Thanks for following! Yes I understand. I will try to do it

      Reply
  3. Pooja Dutta says

    February 26, 2020

    5 stars
    Very easy and delicious recipe

    Reply
    • swasthi says

      March 2, 2020

      Thanks Pooja

      Reply
  4. Meghna says

    December 25, 2019

    5 stars
    I tried this recipe and it came out really delicious. Thank you for such an easy & tasty recipe. Keep posting👍👍

    Reply
    • swasthi says

      December 26, 2019

      Hi Meghna
      You are welcome. Thank you so much! yes will surely keep posting!

      Reply
  5. Susan18 says

    November 20, 2019

    5 stars
    Very helpful and quite easy recipe 👍🏻

    Reply
    • swasthi says

      November 25, 2019

      Thank you Susan

      Reply
  6. Huzia says

    November 3, 2019

    5 stars
    Hi swasti i like ur receipes it tastes very delicious ..thanku for the help

    Reply
    • swasthi says

      November 4, 2019

      Hi Huzia,
      You are welcome. Glad you like the recipes.

      Reply
  7. Radhika says

    October 26, 2019

    Kasuri methi is very moist and not dry. Also it’s a bit darker than usual. Is it expired? Should I throw it?

    Reply
    • swasthi says

      October 27, 2019

      Hi Radhika!
      You should always keep it in the fridge for better shelf life. It is good to discard

      Reply
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  9. Susan says

    October 26, 2019

    Goood recipe. I liked it. What’s the difference between this and the South Indian egg curry? And also my cashew paste is not smooth and there are small pieces in there what to do

    Reply
    • swasthi says

      October 29, 2019

      Hi Susan,
      Thank you! Both are completely different in terms of flavor. The south indian curry uses curry leaves and mustard while the punjabi egg curry does not. There are many more differences like kasuri methi, cream etc. Pour more water and blend to get smooth cashew puree. Hope these help

      Reply
  10. Anh Pham says

    October 10, 2019

    5 stars
    Hi Swathi, I tried 3 of your recipe, pav bhaji, paneer butter masala and this egg curry. They are extremely delicious. My husband is a picky eater who eats vegetarian food once a week. And he loves your recipe. Its super detailed and measured to the exact amount of seasoning. Thank you so much!

    Reply
    • swasthi says

      October 11, 2019

      Hi Anh Pham,
      You are most welcome. Glad to know! Hope you enjoy more recipes from here. Thank you!

      Reply
  11. Tejas says

    September 25, 2019

    I’ve have made egg curries several time, last night I made following the above recipe and my wife couldn’t stop praising me 😁. It was the best egg curry I have made so far. I think the cashew paste was the key differentiator. Thanks

    Reply
    • swasthi says

      September 25, 2019

      Hi Tejas,
      You are welcome. Glad your wife liked it! Yes it is the cashew paste.
      Thank you!

      Reply
  12. Suzie says

    August 31, 2019

    5 stars
    Needed to add the 5 star rating!

    Reply
    • swasthi says

      September 8, 2019

      Thanks much Suzie!

      Reply
  13. Suzie says

    August 31, 2019

    Every time I need an Indian recipe, I head straight to your site. Every dish of yours that I make is a winner! Thank you 🙏 for having a wonderful site.

    Reply
    • swasthi says

      September 8, 2019

      Hi Suzie,
      You are most welcome. Thank you so much for the trust! So glad you like the recipes.
      🙂

      Reply
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  15. Ananya says

    May 4, 2019

    5 stars
    Hello Swasthi,
    This egg curry is fantastic with jeera rice. I just love your blog. The recipes are so clear with every step clearly explained. I have been trying to cook for a while now and your recipes are of great help.Thank you.

    Reply
    • swasthi says

      May 5, 2019

      Hi Ananya
      You are welcome. That’s great! Very glad to know the recipes are helpful. Thanks a lot for the comment.

      Reply
  16. Gerry says

    April 2, 2019

    4 stars
    As I was cooking this last nite and tasting it I found that after I had added the tomato the taste was a bit bitter. So I added more salt. Still it didn’t go away so I finally added a tbsp of turbinado sugar (a lite brown sugar). Then it was good and everyone enjoyed it immensely. I had already added the spices and I suspect that the garam masala was too strong a version with the added strong taste of the cloves.
    I do love your recipes. Also, I added the ground cashews after I put in the tomatoes – is that correct?

    Reply
    • swasthi says

      April 3, 2019

      Hi Gerry,
      thanks for trying.
      yes it can be the too strong garam masala that made it bitter. Usually for stronger garam masala we use half tsp garam masala with 1 tsp coriander powder. Also the basal plate of the onions when ground can make the curry bitter. So it should be discarded. I will put a note in the recipe. Yes you have to add the cashew paste after adding tomatoes. You can also blend together tomatoes and cashews and use it in the egg curry. Hope this helps

      Reply
  17. poornima sistla says

    September 30, 2018

    5 stars
    Made this dish today and received a lot of wah wah around. .thanks a lot

    Reply
    • swasthi says

      September 30, 2018

      Welcome Poornima
      Glad to know you all liked it

      Reply
  18. Asmita Panwar says

    September 12, 2018

    5 stars
    Your dishes are just fantastic.. I am new into cooking…but following your directions the dish turns out fantastic..thanks for sharing such wonderful recipes with us.

    Reply
    • swasthi says

      September 12, 2018

      Welcome Asmita
      Glad to know the recipes are useful.Thanks for the comment.

      Reply
  19. Nishad says

    September 4, 2018

    Thanks , i prepared egg dish and it was very taste and delisious

    Reply
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  21. Q says

    July 21, 2018

    5 stars
    Thank you Swasthi, this is a fantastic recipe. My egg curry came out flawless! I could hardly believe how delicious it is.

    Reply
    • swasthi says

      July 22, 2018

      You are welcome Q
      Glad to know the curry turned out good. Thank you for the comment.

      Reply
  22. Palak Arora says

    May 24, 2018

    Thank you so much for sharing this delicious recipe. I just sprinkled turmeric and red chili powder while frying the eggs, that gave a nice color and marinated flavor to the final recipe.

    Reply
    • swasthi says

      May 24, 2018

      Welcome Palak
      Glad to know you liked it. Addition of Chili powder to the fried eggs would have made it awesome. Thanks for trying.

      Reply
  23. Mohd Vasheed says

    March 12, 2018

    5 stars
    Thanks for sharing it

    Reply
  24. Seema Gupta says

    February 20, 2018

    5 stars
    this recipe is very tasty and yummy. thanks for sharing this recipe.

    Reply
  25. sarah says

    October 16, 2017

    5 stars
    i made it for my father and sisters and they loved it! thank you so much for sharing this amazing recipe plus the pictures makes this recipe so much easier!

    Reply
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