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4.67 from 3 votes

Anda Curry (Egg Curry)

A boiled egg curry with tomato gravy
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Indian
Keyword: egg, subzi, wet shaak
Servings: 3
Calories: 211kcal


  • 6 eggs
  • 1 medium onion finely chopped
  • 2 tsp oil
  • 1 tsp cumin seeds
  • 1 green chili or less if you don’t like spicy food
  • 2 cups chopped tomatoes or 1 15oz can if fresh tomatoes are out of season
  • 1 tbsp tomato paste
  • ½ tsp chili powder
  • ¼ tsp turmeric powder
  • 1 tsp garam masala
  • 1 tbsp cumin powder
  • 1 tsp sugar
  • ½ tsp salt
  • 1 tbsp dried fenugreek leaves optional



  • Put eggs in a pot and cover with cold water.
  • Bring the water to a boil on high heat.
  • Cover the pot, turn off heat and let eggs cook for 15 minutes.
  • Once the 15 minutes are up, pull them out of the hot water, rinse with cold water to stop cooking, and set aside to cool.
  • Peel and cut into half once cooled.


  • Heat 2 tsp of oil in a frying pan until hot. Add in the cumin seeds. They should sizzle when you toss them in.
    Cook cumin in oil
  • Add the onions and green chilies. Saute until soft and translucent. About 7 minutes.
    Add onions and green chillies
  • Stir in the tomato paste and spices. Saute for about a minute.
    Add tomato paste and spices
  • Add the tomatoes and salt. Cook for about 5 minutes and add 1 cup of water (you may need a little more).
  • Simmer for about 10 minutes.
  • Taste and adjust seasoning.
  • Top with egg halves and serve with rice or flat bread.
    Top with egg halves



Calories: 211kcal | Carbohydrates: 13g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 621mg | Potassium: 523mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1517IU | Vitamin C: 20mg | Calcium: 96mg | Iron: 4mg