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Indian

Anda curry

Contains egg (no meat or fish)

अंडा करी · anda curry

Hard-boiled eggs, lightly fried until blistered, simmered in a spiced onion-tomato gravy. An inexpensive, satisfying curry made all over South Asia.

Anda curry is an Indian curry, ready in about 55 minutes and made with egg, onion and garlic. It serves 4 and is rated easy to cook.

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Prep
15 min
Cook
40 min
Total
55 min
Serves
4
Level
Easy
Calories
292

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Make shallow slits in each boiled egg. Heat 1 tbsp of the oil in a frying pan, add a pinch of turmeric (opens in a new tab) and fry the eggs (opens in a new tab), turning, until lightly golden and blistered. Set aside.

    Food safety: Dry the eggs well — moisture makes hot oil spit.

  2. Step 2

    Heat the remaining oil in a saucepan (opens in a new tab). Add the cumin (opens in a new tab) and bay leaf (opens in a new tab), then the onion (opens in a new tab), and fry until golden brown.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Add the garlic (opens in a new tab), ginger and green chillies for a minute, then the tomato (opens in a new tab) purée, ground coriander (opens in a new tab), chilli powder, the remaining turmeric (opens in a new tab) and the salt. Cook until thick and the oil separates.

    • 10 min
    • medium heat

  4. Step 4

    Add the water and simmer for 5 minutes, then add the eggs (opens in a new tab) and simmer for 5 minutes more so they absorb the gravy.

    • 10 min
    • medium-low heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  5. Step 5

    Finish with garam masala (opens in a new tab) and coriander.

    • 1 min

About this dish

Origin
Indian subcontinent · Commonly attributedEgg curries are cooked across India, Pakistan, Bangladesh and Sri Lanka; this is a generic North Indian-style version.Also popular in India, Pakistan, Bangladesh, Sri Lanka
Dish
Lunch · Dinner · Curries · Main courses · Egg dishes
Cooking method
Boiled, Pan-fried, Simmered
Taste
savoury, spicy (chilli heat), tangy, aromatic / warmly spiced
Diet
Vegetarian (lacto-ovo) · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb · High-protein
All labelsVegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · High-protein
Worked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly
Cook more with
Egg · Onion · Garlic · Fresh ginger · Turmeric · Cumin
Techniques
Pan-frying · Boiling · Simmering · Bhunao

Allergens

  • Contains: Eggsfrom egg

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

292 kcal per serving

Estimated

1 serving ≈ 333 g · recipe makes 4

Where the energy comes from

  • Protein 20%
  • Carbohydrate 18%
  • Fat 62%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy292 kcal87 kcal
Protein14.7 g4.4 g
Carbohydrate13.4 g4 g
Net carbohydrate10.2 g3 g
Sugars5.4 g1.6 g
Added sugars0 g0 g
Fibre3.2 g1 g
Fat20.5 g6.1 g
Saturated fat4 g1.2 g
Trans fat0.1 g0 g
Cholesterol372 mg112 mg
Sodium881 mg264 mg
Salt equivalent2.2 g0.7 g
Vitamins & minerals per serving
Potassium
523 mg
Calcium
109 mg
Iron
3.2 mg
Magnesium
40 mg
Vitamin A (RAE)
210 µg
Vitamin C
26 mg
Vitamin D
2 µg
Vitamin B12
0.9 µg
Folate (DFE)
73 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: coriander leaves.
  • Garam masala: Curry powder (FDC 170924) used as a stand-in; both are ground blends of similar dried spices used in teaspoon amounts.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Frying the boiled eggs gives them a slightly chewy skin that holds the sauce.

Common mistakes

  • Frying the eggs without slits or drying them — they can burst and spit.

Serve with

  • Serve with rice, roti or paratha.

Storage

  • Keeps 2 days refrigerated. Not suitable for freezing (the egg whites go rubbery).

Reheating

  • Reheat gently until piping hot.

Variations

  • Dimer jhol (Bangladesh): A thinner Bengali egg curry with potatoes, cooked in mustard oil.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Egg, hard-boiled and peeled8 piece · 400 g
  • Tomato, puréed3 piece · 360 g
Used in steps 1, 3

Masalas in this recipe

Make the masala first, then come back to finish the dish.

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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