Anda Curry

Nutrition · per serving

Steps

1. 1

   Bring 1 litre of water to a boil in a small saucepan. Gently lower in the eggs and boil for 9 minutes for firm yolks. Drain and cool briefly under cold running water so they peel easily.

   1 litre water4 large eggs
2. 2

   While the eggs cook, prepare the gravy ingredients: finely chop the onion and tomatoes, mince the garlic, grate the ginger, and chop the green chilli if using. Peel the cooled eggs and make 2-3 shallow slits in each egg so they absorb the sauce better.

   150 g onion, finely chopped200 g tomatoes, finely chopped10 g garlic, minced10 g ginger, grated1 small (optional) green chilli, finely chopped4 large eggs
3. 3

   Heat the oil in a frying pan or kadai over medium heat. Add the cumin seeds and let them sizzle for 20-30 seconds until fragrant but not burnt.

   20 ml neutral oil1 tsp cumin seeds
4. 4

   Add the chopped onion and cook for 5-6 minutes, stirring often, until softened and lightly golden. This step builds sweetness and depth, so do not rush it.

   150 g onion, finely chopped
5. 5

   Stir in the garlic, ginger, and green chilli. Cook for 30-45 seconds until aromatic. Add the turmeric, ground coriander, red chilli powder, and half the salt; stir for 10 seconds so the spices bloom in the oil.

   10 g garlic, minced10 g ginger, grated1 small (optional) green chilli, finely chopped1/2 tsp ground turmeric1 tsp ground coriander1/4 tsp red chilli powder1 tsp, or to taste salt
6. 6

   Add the tomatoes and cook for 6-8 minutes, stirring occasionally, until they break down and the masala looks thick and glossy. If it starts catching, add a splash from the measured water.

   200 g tomatoes, finely chopped180 ml water
7. 7

   Pour in the 180 ml water and stir well, scraping up anything stuck to the pan. Simmer for 2 minutes, then add the garam masala. Taste and adjust with the remaining salt if needed.

   180 ml water1 tsp garam masala1 tsp, or to taste salt
8. 8

   Add the peeled eggs to the gravy and spoon the sauce over them. Simmer gently for 2-3 minutes so the eggs warm through and take on the flavor. Avoid vigorous boiling, which can toughen the outer egg white.

   4 large eggs
9. 9

   Finish with chopped fresh coriander leaves and serve hot. Spoon plenty of the onion-tomato gravy over each egg.

   10 g fresh coriander leaves, chopped

Origin & History

Anda curry is a homestyle dish enjoyed across many parts of India, with regional versions ranging from simple tomato-onion gravies to richer restaurant-style sauces. It is especially popular as an affordable, protein-rich curry made from pantry staples and boiled eggs.