When the fridge is nearly empty but you still want something hearty and full of flavour, this egg curry recipe comes to the rescue. Known in Pakistani homes as anda masala or anda curry, it turns a handful of boiled eggs into a proper meal: the eggs are lightly fried until golden and blistered, then simmered in a thick, spicy onion and tomato gravy that is perfect for scooping up with roti.
The small step that makes this version better than most is frying the boiled eggs with a pinch of turmeric and chilli before they go into the curry. It gives them a slightly crisp, golden skin that holds onto the masala, and the shallow cuts let the flavour soak right into the whites.
Why This Anda Curry Is a Keeper
- Budget-friendly: eggs, onions and tomatoes are among the cheapest ingredients in any kitchen.
- Fast: about 35 minutes from start to finish.
- High in protein: two eggs per person make a filling, satisfying plate.
- Flexible: eat it for lunch, dinner or even a weekend brunch with paratha.
The Secret: Fried, Scored Eggs
Plain boiled eggs dropped straight into a curry tend to taste bland, because the smooth whites do not absorb much flavour. Two simple tricks solve this. First, make a few shallow cuts in each peeled egg with a knife. Second, coat them lightly in turmeric and chilli and shallow-fry them until the surface puffs and blisters in places. The fried skin grips the gravy, the cuts let it seep in, and the eggs look golden and appetising on the plate. Be careful when frying, as eggs can pop and spit; a splatter guard or lid held at an angle helps.
Egg Curry Recipe (Anda Masala): Quick, Spicy and Budget-Friendly
Pakistani · Main Course · Easy
Ingredients
- 6 large eggs
- 4 tbsp vegetable oil, divided
- 1/4 tsp turmeric and a pinch of chilli powder, for coating the eggs
- 1 tsp cumin seeds
- 2 medium onions, finely chopped
- 1 tbsp ginger-garlic paste
- 2 green chillies, slit
- 3 medium tomatoes, finely chopped
- 1 tsp salt, or to taste
- 1 tsp red chilli powder
- 1/2 tsp turmeric
- 1 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 2 tbsp plain yoghurt, whisked (optional)
- 250 ml (1 cup) hot water
- 1/2 tsp garam masala
- 1/2 tsp kasuri methi, crushed
- Handful fresh coriander, chopped
Method
- Place the eggs in a pan, cover with cold water and bring to a boil. Simmer for 10 minutes, then transfer to cold water. Peel and make 3-4 shallow slits on each egg.
- Rub the eggs with the turmeric and chilli. Heat 1 tbsp oil in a frying pan and fry the eggs for 2-3 minutes, rolling them, until golden and blistered. Set aside.
- Heat the remaining oil in a pan. Add cumin seeds and let them sizzle, then add the onions and cook for 8-10 minutes until golden.
- Add ginger-garlic paste and green chillies and fry for 1 minute.
- Add tomatoes, salt, chilli powder, turmeric, coriander and cumin. Cook for 7-8 minutes until soft, thick and the oil separates.
- Stir in the yoghurt if using and cook 2 minutes. Add the hot water and simmer for 5 minutes.
- Add the fried eggs and simmer for 4-5 minutes, spooning the gravy over them.
- Finish with garam masala, kasuri methi and fresh coriander. Serve hot.
Ingredients Explained
- Eggs: large, fresh eggs are best. Very fresh eggs can be harder to peel, so eggs that are a few days old are ideal for boiling.
- Onions: browned until golden, they give sweetness and body to the gravy.
- Tomatoes: ripe tomatoes make a richer masala. A spoonful of tomato paste helps when tomatoes are out of season.
- Yoghurt: optional, but it adds tang and creaminess. You could use a splash of cream or coconut milk instead.
- Spices: everyday ground spices are all you need. Kasuri methi and garam masala at the end add a lovely aroma.
Cooking Guide with Tips
Boiling the eggs well
Start the eggs in cold water and bring them to a gentle boil, then simmer for 10 minutes for firm, fully set yolks. Cooling them straight away in cold water stops the yolks turning grey-green and makes peeling easier. Tap the shell all over and peel under running water.
Frying the eggs
Pat the peeled eggs dry before frying, since water causes spitting. Use medium heat and keep them rolling so they colour evenly. You only need a couple of minutes.
Making the masala
Use the same pan to save on washing up and to capture any spice left behind. Cook the onions until truly golden, then add ginger, garlic and chillies. The tomatoes and spices need to cook down until they look thick and glossy with oil separating at the edges. This is where most of the flavour comes from, so take your time.
Simmering together
Add hot water to loosen the masala, simmer briefly, then add the eggs. Spoon the gravy over them and let them sit in the bubbling sauce for a few minutes. Adjust the thickness with a little more water if you prefer a thinner shorba-style curry.
Variations to Try
For anda aloo, add cubed boiled potatoes with the water and simmer until they absorb the gravy. A coconut egg curry, popular in South India and Sri Lanka, swaps the water for coconut milk and adds curry leaves and mustard seeds to the tadka. For a dry, street-style anda bhurji masala, chop the boiled eggs and toss them through a thick masala with no added water. You can also halve the eggs before adding them for a dramatic presentation with the yolks showing.
Serving and Storage
Serve your anda curry with hot chapati, paratha or plain basmati rice. It also pairs well with daal and a simple salad for a complete home-style meal. Store leftovers, covered, in the fridge for up to 2 days and reheat gently until hot all the way through. Boiled eggs become rubbery when frozen, so this curry is best eaten fresh or within a couple of days. If you want to cook ahead, make the masala in advance and freeze it, then add freshly boiled and fried eggs when you are ready to eat.
Egg Curry FAQs
Do I have to fry the eggs for this egg curry recipe?
No, but it makes a real difference to taste and texture. If you want to skip it, still score the eggs so the gravy can soak in.
How many eggs per person?
Two eggs per person is a good serving with bread or rice. For a lighter meal, one egg each with plenty of gravy is enough.
Can I make this egg curry recipe less spicy?
Yes. Reduce the chilli powder, deseed the green chillies or leave them out, and add a little extra yoghurt to soften the heat.
Why are my egg yolks grey?
The eggs were boiled too long or not cooled quickly. Keep the simmer to about 10 minutes and transfer them to cold water straight away.
Can I use leftover boiled eggs?
Yes, as long as they have been kept in the fridge and are no more than a few days old. Peel them, score them and fry them as usual. They are a great way to use up eggs boiled earlier in the week.
What oil works best?
Any neutral oil, such as sunflower, canola or vegetable oil, is fine. Mustard oil gives a sharper, more traditional taste in some regions; heat it until it just smokes, then cool slightly before adding the spices.
Your New Go-To Weeknight Curry
This egg curry recipe is quick, cheap and full of flavour, and it relies on ingredients you almost always have. Boil, score and fry the eggs, cook a proper masala and let them simmer together. In about half an hour, you will have a comforting curry that feels like a treat any day of the week.
