Egg curry Masala| Spicy Anda Curry| Egg Masala

Egg curry masala or Anda curry is one of the popular Indian dishes made with boiled eggs simmered in spicy onion & tomato gravy.

Egg curry masala is one of the most comfortable dishes for non-vegetarians & eggetarians, as it gets ready in very little time as compared to other non-vegetarian dishes.

It has a nice thick & spicy gravy that pairs very well with chapatis, butter roti, parathas, plain pulao, jeera rice or you can simply have it with steamed rice.

Anda curry or egg curry can be made in different ways, as everyone has their way of preparing the gravy and just a little change in the spices changes the whole taste of the masala.

In this recipe, I am going to share my version of making egg curry in thick and spicy gravy. The recipe is quite simple and can be prepared in very little time with minimum effort and ingredients.

The full detailed recipe for making this delicious and flavorful egg curry masala is discussed below and I am sure that its aromatic flavours will make you drool for it.

How to make Egg Curry Masala | Spicy Anda Curry | Egg Masala Recipe:-

Ingredients:-

For preparing the eggs:-

1. Eggs – 6-7
2. Oil – 3-4 tbsp
3. Turmeric/ haldi powder – 1/4^th tsp
4. Red chilli/ lal mirch powder – 1/2 tsp

For the gravy:-

5. Oil – 3-4 tbsp
6. Onion/ pyaaz – 3-4 medium size (chopped)
7. Tomatoes/ tamatar – 2-3 medium size (pureed)
8. Ginger-garlic/ adrak-lehsun paste – 1 tbsp
9. Fresh coriander leaves for garnishing

Whole Spices:-

10. Bay leaf/ tez patta – 1
11. Cinnamon/ dalchini- 1 inch
12. Green cardamom/ choti elaichi- 2-3
13. Clove/ laung- 2-3
14. Cumin seeds/ jeera – 1tsp

Dry Spices:-

15. Red chilli/ lal mirch powder – 2 tsp
16. Turmeric/ haldi powder – 1/4^th tsp
17. Coriander/ dhaniya powder – 1-1.5 tsp
18. Cumin/ jeera powder – 1/4^th tsp
19. Salt to taste
20. Garam masala powder – 1/2 tsp
21. Kasturi methi – 1 tbsp

Method:- 

Preparing the eggs:-

1. Take 3-4 cups of water in a pot and gently place the eggs in it. Add a little salt as well.

2. Boil the eggs for about 10-15 minutes on medium flame.

3. Let them cool down and then remove the outer shell.

4. Take a toothpick and poke the eggs. (tip:- this will prevent the eggs from bursting while frying.)

5. Now take a pan/wok and heat it a little.

6. Add 3-4 tbsp of oil.

7. When the oil gets heated up, add about 1/4^th tsp of turmeric and ½ tsp of red chilli powder. This will enhance the taste of the eggs & the curry.

8. Add the boiled eggs and fry for 3-4 minutes.

9. Keep the fried eggs aside and prepare the gravy.

Preparing the Gravy:-

10. Heat a pan and add 3-4 tbsp of oil.

11. When the oil is slightly hot add the whole spices.

12. Let them crackle for a few seconds.

13. Add the chopped onions.

14. Mix it nicely.

15. Sauté until slightly golden brown.

16. After about 5-6 minutes, add the ginger-garlic paste.

17. Mix it nicely and sauté until the rawness of ginger-garlic paste is gone.

18. Now add the dry spices.

19. Mix all the spices and if you feel that the oil is less, add the oil we used for frying the eggs.

20. Cook for 1-2 minutes.

21. Add the tomato puree.

22. Mix it nicely & add salt according to the taste.

23. Cover & cook until the oil separates.

24. Keep stirring at regular intervals to avoid sticking at the bottom of the pan/ kadhai.

25. When the oil starts separating, remove the lid and cook for a few more minutes.

26. Add water, to adjust the consistency of the gravy. (Note:-we are going to keep a little thick gravy.)

27. Cover & cook for 5-6 minutes.

28. Add the garam masala and the Kasturi methi.

29. Mix it nicely and cook for a minute.

30. The gravy is ready.

31. Now add the fried eggs.

32. And the delicious mouth-watering Egg Curry Masala is Ready.

33. Garnish it with fresh coriander leaves and serve it with hot chapatis (ghee lagi roti ) or jeera rice.

Hope you like the recipe…!!!

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If you liked this recipe, you can also check out some of my other popular recipes:-

Restaurant style Chicken curry

Methi ka paratha

Chicken in Oyster Sauce

Fiery Chicken Tikka

Dhaba Style Chicken

Gajar ka Halwa 

Sarson Da Saag

Egg Curry Masala Video Recipe on Youtube:-

How to make Egg Curry Masala | Spicy Anda Curry | Egg Masala. Step by Step recipe with images:-

Preparing the eggs:-

1. Take 3-4 cups of water in a pot and gently place the eggs in it.

2. Boil the eggs for about 10-15 minutes on medium flame.

3. Let them cool down and then remove the outer shell.

4. Take a toothpick and poke the eggs. (tip:- this will prevent the eggs from bursting while frying.)

5. Now take a pan/wok and heat it a little.

6. Add 3-4 tbsp of oil.

7. When the oil gets heated up, add about 1/4^th tsp of turmeric and ½ tsp of red chilli powder. This will enhance the taste of the eggs & the curry.

8. Add the boiled eggs and fry for 3-4 minutes.

9. Keep the fried eggs aside and prepare the gravy.

Preparing the Gravy:-

10. Heat a pan and add 3-4 tbsp of oil.

11. When the oil is slightly hot add the whole spices.

12. Let them crackle for a few seconds.

13. Add the chopped onions.

14. Mix it nicely.

15. Sauté until slightly golden brown.

16. After about 5-6 minutes, add the ginger-garlic paste.

17. Mix it nicely and sauté until the rawness of ginger-garlic paste is gone.

18. Now add the dry spices.

19. Mix all the spices and if you feel that the oil is less, add the oil we used for frying the eggs.

20. Cook for 1-2 minutes.

21. Add the tomato puree.

22. Mix it nicely & add salt according to the taste.

23. Cover & cook until the oil separates.

24. Keep stirring at regular intervals to avoid sticking at the bottom of the pan/ kadhai.

25. When the oil starts separating, remove the lid and cook for a few more minutes.

26. Add water, to adjust the consistency of the gravy. (Note:-we are going to keep a little thick gravy.)

27. Cover & cook for 5-6 minutes.

28. Add the garam masala and the Kasturi methi.

29. Mix it nicely and cook for a minute.

30. The gravy is ready.

31. Now add the fried eggs.

32. And the delicious mouth-watering Egg Curry Masala is Ready.

 

33. Garnish it with fresh coriander leaves and serve it with hot chapatis (ghee lagi roti ) or rice.

 

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