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 (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
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
Sandhya Monteiro says
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
swasthi says
Hi Sandhya
Thanks for following! Yes I understand. I will try to do it
Pooja Dutta says
Very easy and delicious recipe
swasthi says
Thanks Pooja
Meghna says
I tried this recipe and it came out really delicious. Thank you for such an easy & tasty recipe. Keep posting👍👍
swasthi says
Hi Meghna
You are welcome. Thank you so much! yes will surely keep posting!
Susan18 says
Very helpful and quite easy recipe 👍🏻
swasthi says
Thank you Susan
Huzia says
Hi swasti i like ur receipes it tastes very delicious ..thanku for the help
swasthi says
Hi Huzia,
You are welcome. Glad you like the recipes.
Radhika says
Kasuri methi is very moist and not dry. Also it’s a bit darker than usual. Is it expired? Should I throw it?
swasthi says
Hi Radhika!
You should always keep it in the fridge for better shelf life. It is good to discard
Susan says
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
swasthi says
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
Anh Pham says
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!
swasthi says
Hi Anh Pham,
You are most welcome. Glad to know! Hope you enjoy more recipes from here. Thank you!
Tejas says
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
swasthi says
Hi Tejas,
You are welcome. Glad your wife liked it! Yes it is the cashew paste.
Thank you!
Suzie says
Needed to add the 5 star rating!
swasthi says
Thanks much Suzie!
Suzie says
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.
swasthi says
Hi Suzie,
You are most welcome. Thank you so much for the trust! So glad you like the recipes.
🙂
Ananya says
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.
swasthi says
Hi Ananya
You are welcome. That’s great! Very glad to know the recipes are helpful. Thanks a lot for the comment.
Gerry says
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?
swasthi says
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
poornima sistla says
Made this dish today and received a lot of wah wah around. .thanks a lot
swasthi says
Welcome Poornima
Glad to know you all liked it
Asmita Panwar says
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.
swasthi says
Welcome Asmita
Glad to know the recipes are useful.Thanks for the comment.
Nishad says
Thanks , i prepared egg dish and it was very taste and delisious
Q says
Thank you Swasthi, this is a fantastic recipe. My egg curry came out flawless! I could hardly believe how delicious it is.
swasthi says
You are welcome Q
Glad to know the curry turned out good. Thank you for the comment.
Palak Arora says
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.
swasthi says
Welcome Palak
Glad to know you liked it. Addition of Chili powder to the fried eggs would have made it awesome. Thanks for trying.
Mohd Vasheed says
Thanks for sharing it
Seema Gupta says
this recipe is very tasty and yummy. thanks for sharing this recipe.
sarah says
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!