Egg Curry Recipe (Anda Curry)
User Reviews
5.0
6 reviews
Excellent
Egg Curry Recipe (Anda Curry)
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Egg curry is a vegetarian-friendly Indian dish featuring hard-boiled eggs and a flavorful homemade curry sauce. Ready to eat in 30 minutes!
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Ingredients
Eggs
- 6-8 hard boiled eggs peeled
- 1 tsp ghee or vegetable oil
- 1/8 tsp garam masala
- 1/8 tsp chili powder
Curry (Tomato Onion Gravy)
- 1 tablespoon ghee or vegetable oil
- 1 Indian bay leaf (See Note 1)
- 1 cinnamon stick or 1/4 tsp ground cinnamon
- 2 cardamom pods or 1/8 tsp ground cardamom
- 1 green chili serrano slit lengthwise (or jalapeno for less heat)
- 4 cloves garlic minced (or garlic paste)
- 1 tablespoon ginger grated (or ginger paste)
- 1 red onion chopped (1.5 cups)
- 2 Roma (plum) tomatoes chopped (1.5 cups)
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- ½ teaspoon chili powder
- ½ teaspoon ground turmeric
- 2 teaspoons fenugreek leaves
- cilantro leaves for garnish
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Instructions
- In a deep skillet with sides heat the ghee over medium heat and add the hard boiled eggs. Swirl around the pan until golden and blistered. Remove from pan to a paper towel lined plate. Season with garam masala and chili powder.
- To the same pan melt the tablespoon of ghee over medium heat. Add the Indian bay leaf, cinnamon, cardamom and green chili. Stir fry a minute and add the garlic and ginger, stirring to sauté for another minute until fragrant.
- Add the red onion, tomatoes and stir through. Sauté for 6-8 minutes, or until onion is wilted and translucent and tomatoes have broken down.
- Remove the whole bay leaf, cinnamon stick and cardamom pods if using whole and discard.
- Season with ground coriander, garam masala, sugar, salt, chili powder and turmeric. Cook another minute and add 1.5 cups water. Cook another 3 minutes on high, stirring often.
- Puree in blender or use an immersion blender until curry gravy is smooth. Pour back into skillet and stir through the fenugreek leaves. Add the eggs and continue cooking another 5 minutes on low to heat through.
- Serve with cilantro leaves on top, warm naan or roti and jeera rice or plain steamed rice.
Notes
- Don't substitute a regular bay leaf (laurel) in Indian recipes. Instead, to substitute for the Indian bay leaf, use a pinch of ground cinnamon, clove, or cassia.
Nutrition Information
Show Details
Calories
130kcal
(7%)
Carbohydrates
7g
(2%)
Protein
9g
(18%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
249mg
(83%)
Sodium
502mg
(21%)
Potassium
195mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
584IU
(12%)
Vitamin C
6mg
(7%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 249mg | 83% |
| Sodium | 502mg | 21% |
| Potassium | 195mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 584IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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