Cozy, quick and simple to make, this homestyle egg curry comes together in just 20-25 minutes when you have hard-boiled eggs ready to go. The rich masala base uses everyday aromatics and pantry spices making it budget-friendly indian comfort meal. Perfect for busy weeknights, this anda curry pairs beautifully with rice or homemade indian flatbreads for a satifying dinner.
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People often associate egg curry with restaurant or dhaba menus, but in our home it is a whole different story. Egg dishes are not just for breakfast here. This anda curry (anda=egg) is one of our most commonly cooked meals when I am not in mood for elaborate non vegetarian curries but still want something hearty, and delicous.
This recipe is dairy free and there's no coconut milk either. It has a true Punjabi flavor from cooking in mustard oil and finish of bold garama masala and dash of kasuri methi(dried fenugreek leaves). On some days, I like to add potatoes or green peas to it (a varitaton you can try too!).
How To Build Flavors (My Recipe Development Notes)
- Since this is a simple, everyday curry, the ingredient list is short, but the technique is what really matters. Instead of blending the onions and tomatoes into a paste or purée, take a little time to finely chop the onions and crush the tomatoes. This gives the masala a lighter, more textured feel. When you use pastes of everything, the base can feel a bit heavy.
- The next important step is the slow sautéing, or bhunai of masala. It does not take a very long time, but it does need some patience. Let the onions fry until they turn a nice golden brown, and also cook down the tomatoes completely until you see oil gently bubbling on the surface. That is when you know the masala is ready. If you rush this step, the curry will miss that deep, rich, caramelized flavor that makes it truly satisfying.
- You do need more masala in egg curry because, eggs are neutral and rely on the sauce. If there isnt enough masala, the egg yolks can end up tasting dry.
- Lastly, the consistency of the curry. Though it is really up to you. I like to keep it slightly thick yet pourable. Just keep in mind, every time you add water, let it simmer for a few minutes so it fully blends into the masala instead of tasting like the water is sitting separately.
Ingredients You Will Need
Picture below will give you a clear idea of the ingredients you need. In the recipe card, I am writing the substitues if applicable.
Instructions
- Heat 1-2 tablespoon oil in a heavy-bottomed pot (3 qt or larger) on medium-high. Fry turmeric-sprinkled eggs first until a light crispy skin forms, then remove and set aside.
2. Heat oil in a heavy-bottomed pot on medium-high until it ripples. Add whole spices and chopped onions to hot oil.
3. On low medium heat, cook chopped onions until golden(6-8 minutes) while stirring often. We don't want them too dark else the curry will taste bitter.
4. Add garlic and ginger pastes, chopped green chillies and cumin seeds. Add a splash of water (to avoid burning) and cook briefly until fragrant.
5. Next, reduce heat, add ground spices (coriander, turmeric, chili powder, salt) along with 1-2 tablespoon oil.
6. Toast the spices until tiny oil bubbles start to appear.
7. Add the tomatoes next along with 1-2 pinches of sugar.
8. Cook on low until tomatoes soften and oil separates (8-10 minutes), while stirring frequently, until the masala is rich reddish-brown in color and moisture has cooked off. The oil begins to seperate.
9.Add the fried eggs and ½ cup water along with garam masala, amchur powder and crushed kasuri methi.
10.Simmer the curry for 7-10 minutes. Turn off the heat and garnish with chopped cilantro.
Let the egg curry rest for 15-20 minutes. Reheat if desired and serve with roti, plain paratha or steamed rice.
Homestyle Punjabi Egg Curry
Ingredients
- 6 eggs
- ¼ teaspoon turmeric powder
- ¼ teaspoon salt
For the Curry
- 4-5 tablespoon mustard oil substitute with any cooking oil, divided
- ¾ cup onions finely chopped
- 1 teaspoon garlic paste or finely chopped ginger can be added too
- ½ teaspoon ginger paste or finely chopped ginger can be added too
- 1-2 green chillies (hot), chopped adjust quantity to taste
- 1 + ¼ cup tomatoes finely chopped or crushed in a food processor
- 1 teaspoon salt adjust to taste
- ½ cup hot water or more depending on desired consistency
- ½ teaspoon kasuri methi dried fenugreek leaves
- chopped cilantro for garnish
Whole Spices
- 2 green cardamom
- ½ inch cinnamon stick
- ½ teaspoon cumin seeds
Ground Spices
- 1.5 teaspoon coriander powder
- 1.5 teaspoon red chilli powder (hot), adjust quantity to taste
- ¼ teaspoon turmeric powder
- ¼ teaspoon amchur powder dry mango powder, skip if not available. You can add few drops of lemon juice with caution if desired
- ¼ teaspoon garam masala can go up to ½ teaspoon if desired
Instructions
Hard Boil The Eggs
- We start by boiling the eggs. Carefully add eggs to large pot of boiling water. Eggs should be fully submerged while boiling. Let boil for 9 minutes.
- Prepare an ice bath by adding ice cubes to a large bowl of cold water. Switch off the stove and using a slotted spoon transfer the boiled eggs to the ice bath. This shocks the eggs and makes peeling easy.
- Peel the eggs, slit (but not all the way through) them if desired using a sharp knife and rub with ¼ teaspoon of turmeric powder & ¼ teaspoon salt. Let sit for 5 minutes.Note:-This step is optional, it helps in making eegs look a pretty yellow. You could also stir fry the eggs in a tablespoon of oil if you like slightly crisp skins.
Make The Egg Curry
- In a heavy bottomed pot (3 qt or larger), add 2 tablespoon oil and let heat on medium - high till you see faint ripples on the oil surface. If using mustard oil, you will need to heat it a little longer till to do away the raw smell.
- Reduce heat to low.Carefully lower the eggs into the oil. Let fry for 1 to 1.5 minutes until a thin, crispy skin is formed on eggs. Take out in a plate and keep near.
- Add the remaining 3 tablespoon oil to the pot and let heat up again on low medium heat.
- Temper the hot oil with green cardamom and cinnamon stick and let infuse for 10 seconds.
- Add the finely chopped onions next and cook them on medium heat till golden brown. Stir the onions while they are browning.This step may take about 6-8 minutes.
- Next, add the garlic & ginger pastes along with green chillies and cumin seeds. Add a splash of water to prevent the ginger & garlic from burning. Cook for 30 - 45 seconds till you start smelling a nice aroma.
- Reduce the heat to low and next add coriander, turmeric, red chili powders and salt. Combine and saute the spices with onions for 1-2 minutes.
- Add the crushed tomatoes next.Sprinkle sugar on the tomatoes and combine with the onion and spices.
- Now, start cooking the masala on low heat. The tomatoes with slowly soften and as they cook down, you will see the oil separating on the sides of the pan. Takes about 8-10 minutes. In between, if you see masala sticking to the bottom of pan, add some water. This slow cooking is very important to develop flavors and color of the paste, do not rush. Allow the masala to reduce till it acquires beautiful reddish to brown color and the moisture has evaporated (see images in the blog post to get an idea of proper bhunai)
- To the cooked masala, add back the eggs. Pour water. Sprinkle the garam masala, amchoor and kasuri methi add more water (if you want a thinner gravy). If you add extra water, simmer for additional 5-6 minutes to allow for the flavors to mingle.
- Switch off the stove and let sit at least 20 minutes before serving.Warm up a little, garnish with cilantro and enjoy!
Notes
- For a bright red color, add in a ½ teaspoon of kashmiri chilli powder when making the masala. For homestyle version, I don't bother much 🙂
- Take the time to "bhuno" the masala, this part develops deep flavors in the sauce and can take anywhere between 8 to 12 minutes.
Rheena says
Thank u! I was home alone...and decided to make this... It was yumm!
Tanvi says
Yay..Thank you for trying out and your feedback!
Katharina says
Thank you for this delicious recipe! I made it yesterday, it was super easy to follow and tasted great!
Tanvi Srivastava says
Thank you!!
Shivani Mantri says
This is such a flavorful recipe. As someone who loves eggs, this is a delight to make and eat. Perfect weeknight meal which is quick to make, yet delicious! Thank you ,Tanvi.
Tanvi Srivastava says
Thank you so much for your feedback!So happy to know that your family liked it.