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Egg Curry recipe Grubvineweb
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5 from 1 vote

Egg Curry Recipe

Our Egg curry is a dish from the subcontinent. The details vary from region to region and somehow the authenticity is also limited to a family nucleus. Mostly cooked with Chicken Eggs, however this can also be cooked using Duck Eggs.
Prep Time40 mins
Cook Time45 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Indian
Keyword: Anda curry, dhaba style, easy recipe, gravy, Indian curry, Indian food, recipe, restaurant style
Servings: 2 persons
Calories: 288kcal
Author: grubvineweb
Cost: 60 INR


  • 4 Eggs (Ande)
  • 2 Medium Sized Onions (Pyaaz)
  • 1 Medium sized Tomato (Tamatar)
  • 8 cloves of Garlic (Lehsun
  • 1 inch Ginger (Adrak)
  • 1 small bark of Cinnamon Stick (Dalchini)
  • 2 Cloves (Long)
  • 2 Green cardamoms (Choti Elaichi)
  • 2 Bay Leaves (Tez patta)
  • 1 teaspoon Turmeric powder (Haldi powder)
  • 2 teaspoons Red Chili Powder (Lal Mirch powder)
  • 1 teaspoon Cumin Powder (Jeera powder)
  • ½ teaspoon Coriander Powder (Dhania powder)
  • 1 Cup Hot Water (Garam Paani)
  • Mustard Oil As per requirement (Sarson ka tel)
  • Salt as per taste (Namak)



  • Boil 4 Eggs, De shell the eggs & prick the Eggs with a fork or toothpick on all sides
  • Put the eggs in a bowl, add ½ teaspoon Turmeric powder, ½ teaspoon Red Chili powder, salt as per taste (we used ½ teaspoon), 1 teaspoon Mustard oil & marinate the eggs with bare hands. Keep it aside for later
  • Place a small bowl, add ¼ cup drinking water, ½ teaspoon Turmeric powder, ½ teaspoon Red Chili powder, ½ teaspoon Coriander powder, 1 teaspoon Cumin powder & mix together with a spoon to a consistent solution. Keep it aside for later
  • Chop 2 Onions, 2 Tomatoes & 1 inch Ginger separately
  • In a grinder jar, add about ¾ quantity of the chopped Onion, 8 – 10 Garlic cloves, chopped Ginger & grind down to a paste
  • Crush 2 Cloves, 3 Green Cardamom & 1 small bark of Cinnamon in a Mortar & Pestle
  • In a grinder jar add the chopped Tomatoes & grind down to a paste
  • Place a frying pan & turn on the gas. Add adequate amount of Mustard oil to sauté the eggs
  • Sauté the marinated eggs over medium flame till the outer side of the eggs turns crusty. Once done, keep them aside for later


  • Place a kadai (wok) & turn on the gas
  • Add Mustard oil & let it heat up. Add 2 Bay leaves, the crushed Cloves, Green Cardamom, Cinnamon & mix together
  • Add the remaining (¼) chopped Onion, the Onion-Ginger-Garlic paste & mix together to cook for 8 to 10 minutes
  • After 8 to 10 minutes, the mixture would appear light brown. At this point, add the tomato paste & salt as per taste & mix well to cook for another 8 – 10 minutes
  • After 8 to 10 minutes, add the spice mixture solution we made in a small bowl & blend together. Cover the kadai (wok) with a lid & let it cook for another 5 to 8 minutes
  • After 5 to 8 minutes, stir the mixture a little & add the “boiled & fried” eggs. Coat the eggs with the mixture & add one cup hot water.
  • Cover the kadai (wok) & let it cook for the last time for 10 minutes. After 10 minutes the Egg curry should be ready.
  • Can be garnished with Coriander leaves and Egg curry should be ready for serving




Please note: The flame of the gas was set to low-medium throughout the making of this recipe unless we have indicated otherwise in the instructions. We normally cook at this level and hence our food gets cooked much slower than others. However, we believe – the best taste culminating from all the rich ingredients can only be enjoyed if cooked slowly.