Egg Curry Recipe – Authentic Indian Egg Masala with Tamarind

Last Updated on 3 months by Neha Deshmukh

Egg Curry Recipe – Authentic Indian Egg Masala with Tamarind

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful curry that doesn’t take all day to make. This Egg Curry (Anda Curry) is exactly that – a wonderfully aromatic and satisfying dish that’s become a regular in my kitchen. I first made this when I was craving something cozy and flavorful, and it quickly became a family favorite. It’s a little different from your typical chicken or lamb curry, but trust me, the combination of spices and the soft, flavorful eggs is just divine!

Why You’ll Love This Recipe

This Egg Curry isn’t just quick and easy; it’s packed with flavor! The tangy tamarind, warm spices, and perfectly cooked eggs create a symphony of tastes. It’s a fantastic way to enjoy a protein-rich meal, and it’s incredibly versatile – perfect with rice, roti, or even naan. Plus, it’s a great introduction to Indian cooking if you’re just starting out.

Ingredients

Here’s what you’ll need to make this delicious Egg Curry:

• 6 hard boiled, peeled and sliced eggs
• 1 large onion, finely chopped
• 1 sprig curry leaves
• 1 tsp ginger garlic paste
• 1 tomato, finely chopped
• ¼ tsp turmeric powder
• 1 tsp red chili powder
• ¾ tbsp coriander powder
• Pinch of cumin powder
• Pinch of fennel seed powder
• Pinch of garam masala powder
• ½ tbsp tamarind paste (optional)
• To taste salt
• 1 ½ tbsp coriander leaves, finely chopped
• 3-4 tbsp oil
• 2 eggs, lightly beaten
• 4 tbsp milk
• ¼ tsp pepper powder

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Fennel Seed Powder: Don’t skip this! It adds a subtle sweetness and anise-like aroma that really elevates the flavor. It’s a secret ingredient my grandmother always used.
• Tamarind Paste: This is where the tang comes from. If you can’t find tamarind paste, you can use lemon juice, but the flavor won’t be quite the same. Start with 1 tablespoon and adjust to your liking.
• Spice Levels: Indian cooking is all about personal preference. Feel free to adjust the red chili powder to suit your heat tolerance. Some regions in India prefer a much spicier curry, while others are milder.
• Eggs: Using perfectly boiled eggs is key. I find 8-10 minutes gives you a beautifully cooked yolk.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a pan over medium heat. In a bowl, whisk together the beaten eggs, milk, salt, and pepper. Gently coat the sliced hard-boiled eggs in this mixture and shallow fry them until they’re lightly golden. Set these aside – they’ll go into the curry later.
2. In the same pot, sauté the chopped onion until it turns translucent and softened. This usually takes about 5-7 minutes.
3. Add the ginger-garlic paste and curry leaves. Cook for another 2 minutes, until fragrant. You’ll know it’s ready when you can really smell the garlic and ginger!
4. Now, it’s spice time! Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and fennel seed powder. Cook for a minute, stirring constantly, to toast the spices. Add the chopped tomato and cook until the oil starts to separate from the mixture – this means the tomatoes are cooked down and the flavors are developing.
5. Pour in 1.5 cups of water. Add the tamarind paste (if using) and gently place the fried egg slices into the pot. Bring to a simmer, then cover and cook for 8-10 minutes, allowing the flavors to meld together.
6. Finally, sprinkle in the garam masala powder and cook uncovered for a few more minutes, until the gravy thickens to your desired consistency. Garnish generously with fresh coriander leaves.

Expert Tips

• Don’t overcrowd the pan when frying the eggs. Work in batches if necessary to ensure they get nicely golden.
• Taste as you go! Adjust the salt and spice levels to your preference.
• For a richer flavor, you can add a tablespoon of cashew paste along with the tomatoes.

Variations

• Vegan Adaptation: Swap the eggs for firm or extra-firm tofu, pressed to remove excess water and cubed. Fry the tofu until golden brown before adding it to the curry. Use plant-based milk.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they haven’t been processed with any gluten-containing ingredients.
• Spice Level Adjustments: My friend, Priya, loves a fiery curry, so she adds a pinch of cayenne pepper along with the chili powder. Feel free to experiment!
• Festival Adaptations: My family often makes this during Easter, as a slightly different take on egg-based dishes. It’s also perfect for special occasions when you want something flavorful but not too heavy.

Serving Suggestions

Serve this Egg Curry hot with a side of fluffy steamed rice or warm rotis. A dollop of yogurt on the side can help balance the spice, and a simple cucumber raita is always a welcome addition.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

1. Can I use pre-cooked eggs for this recipe?

Absolutely! Just make sure they are already peeled and sliced. You’ll skip the initial frying step and add them directly to the curry.

2. What is the best type of rice to serve with Egg Curry?

Basmati rice is a classic choice – its long grains and delicate aroma pair beautifully with the curry. But honestly, any rice you enjoy will work!

3. How can I adjust the tanginess of the curry?

Start with the recommended amount of tamarind paste and taste. Add more, a little at a time, until you reach your desired level of tanginess.

4. Can I make this Egg Curry ahead of time?

Yes! You can make the curry base (up to step 5) a day ahead and store it in the refrigerator. Add the eggs just before serving.

5. What is the purpose of fennel seed powder in this recipe?

Fennel seed powder adds a unique sweetness and subtle anise flavor that complements the other spices beautifully. It’s a little something special!

6. Can I use store-bought curry paste instead of individual spices?

While you can, I highly recommend using individual spices for the best flavor. Store-bought curry pastes often contain additives and may not have the same depth of flavor.

Enjoy! I hope this Egg Curry becomes a favorite in your kitchen too. Let me know in the comments how it turns out for you!