Anda Curry
Anda Curry is a comforting dish of boiled eggs simmered in a warmly spiced onion and tomato gravy. This beginner-friendly version is quick, hearty, and full of classic Indian flavour while staying relatively low in carbs.
Ingredients
Eggs
- 4 largeeggs
- 1 litrewater
Masala gravy
- 150 gonion, finely chopped
- 200 gtomatoes, finely chopped
- 10 ggarlic, minced
- 10 gginger, grated
- 1 small (optional)green chilli, finely chopped
- 20 mlneutral oil
- 1 tspcumin seeds
- 1/2 tspground turmeric
- 1 tspground coriander
- 1/4 tspred chilli powder
- 1 tspgaram masala
- 1 tsp, or to tastesalt
- 180 mlwater
- 10 gfresh coriander leaves, chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 9
Finish with chopped fresh coriander leaves and serve hot. Spoon plenty of the onion-tomato gravy over each egg.
Nutrition per serving
Notes
- •For an even deeper flavour, lightly pan-fry the peeled boiled eggs in 1 teaspoon of the oil with a pinch of turmeric before adding them to the gravy, though this may add 2-3 minutes.
- •To keep the dish low-carb, serve with sautéed spinach, cauliflower rice, or cucumber salad instead of rice or bread.
- •If you want a smoother beginner-friendly gravy, blend the cooked tomato-onion masala before adding the eggs.
Background
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.
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