Egg Curry Recipe – Authentic Indian Egg Masala with Kashmiri Chili

Last Updated on 2 months by Neha Deshmukh

Egg Curry Recipe – Authentic Indian Egg Masala with Kashmiri Chili

Hey everyone! If you’re anything like me, a comforting, flavorful curry is always a good idea. And today, we’re making one of my absolute favorites: Egg Curry, or Anda Masala as it’s often called. This isn’t just any egg curry, though. We’re going for a truly authentic taste, packed with flavor and that beautiful, vibrant color you get from good quality spices. I first made this when I was craving something quick, comforting, and deeply flavorful – and it’s been a family staple ever since!

Why You’ll Love This Recipe

This Egg Curry is seriously a weeknight winner. It’s quick to put together – ready in under 30 minutes! – but tastes like you’ve been simmering it all day. The combination of aromatic spices, a rich tomato base, and perfectly boiled eggs is just… chef’s kiss. Plus, it’s incredibly versatile. You can adjust the spice level to your liking, and it’s a fantastic way to use up any leftover boiled eggs.

Ingredients

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

• 4 boiled eggs
• 1 tablespoon oil
• 1 bay leaf (tejpatta)
• ½ cup onion and green chili paste
• 1 teaspoon ginger garlic paste
• 1 cup fresh tomato puree
• ¼ teaspoon turmeric powder (haldi)
• 1 teaspoon Kashmiri red chili powder (laal mirch)
• ½ teaspoon black pepper (kali mirch)
• 1 teaspoon coriander powder (dhania)
• ½ teaspoon garam masala powder
• Salt to taste
• 1 cup water
• 3 tablespoons coriander leaves, finely chopped

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this Egg Curry:

• Kashmiri Red Chili Powder (Laal Mirch): This is the secret to that gorgeous red color and a mild, fruity heat. It adds so much flavor without being overwhelmingly spicy. If you can’t find it, you can substitute with regular chili powder, but you might want to reduce the amount.
• Bay Leaf (Tejpatta): Don’t skip this! Bay leaf adds a subtle, fragrant aroma that really deepens the flavor of the curry. It’s a classic Indian spice for a reason.
• Fresh Tomato Puree: Trust me on this one. Freshly made tomato puree makes a huge difference. It’s brighter, sweeter, and more flavorful than store-bought. Simply blend 2-3 ripe tomatoes until smooth. However, if you’re short on time, store-bought works in a pinch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once it’s shimmering, add the bay leaf. Let it sizzle for a few seconds to release its fragrance.
2. Add the onion and green chili paste. Sauté until it turns golden brown – this usually takes about 5-7 minutes. Patience is key here; a well-sautéed onion base is crucial for flavor.
3. Stir in the ginger-garlic paste and cook for another minute until you can really smell that lovely aroma.
4. Now, pour in the fresh tomato puree and cook until the oil starts to separate from the masala. This means the tomatoes are cooked down and the flavors have concentrated – about 8-10 minutes.
5. Add the turmeric powder, Kashmiri red chili powder, black pepper, coriander powder, and salt. Cook for 2-3 minutes, stirring constantly, to prevent the spices from burning.
6. Pour in the water and bring the curry base to a simmer. Let it bubble gently for about 5 minutes to allow the flavors to meld together.
7. Gently add the boiled eggs to the curry. Sprinkle in the garam masala powder. Simmer for another 5-7 minutes, allowing the eggs to absorb all that delicious flavor.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Egg Perfection: For perfectly boiled eggs, add a pinch of salt and a teaspoon of vinegar to the boiling water. This helps prevent cracking and makes them easier to peel.
• Spice Control: Taste as you go! Adjust the amount of chili powder to suit your preference.
• Don’t Rush the Sautéing: Taking the time to properly sauté the onions and cook the tomato puree is what builds the depth of flavor in this curry.

Variations

• Vegan Adaptation: Swap the boiled eggs for boiled potatoes or chickpeas for a delicious plant-based version.
• Spice Level:
  • Mild: Reduce the Kashmiri red chili powder to ½ teaspoon.
  • Medium: Use 1 teaspoon of Kashmiri red chili powder as the recipe states.
  • Hot: Add ¼ teaspoon of cayenne pepper or a pinch of finely chopped green chili along with the Kashmiri red chili powder.
• Festival Adaptations: This Egg Curry is perfect for everyday cooking, but it’s also a great addition to a festive spread. My aunt always makes a larger batch for Diwali!

Serving Suggestions

This Egg Curry is fantastic with:

• Steaming hot basmati rice – a classic pairing!
• Warm, fluffy naan bread or roti for scooping up all that delicious gravy.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a complete meal.

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. What type of oil is best for making Egg Curry?

You can use any neutral-flavored oil like vegetable oil, canola oil, or sunflower oil. I personally like using mustard oil for a more authentic flavor, but it has a strong taste that not everyone loves.

2. Can I use store-bought tomato puree instead of fresh?

Absolutely! If you’re short on time, store-bought tomato puree is a perfectly acceptable substitute. Just look for a good quality brand with no added sugar or salt.

3. How can I adjust the spice level of this Egg Curry?

The amount of Kashmiri red chili powder is the key. Start with less and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

4. What is the significance of using bay leaf (tejpatta) in this recipe?

Bay leaf adds a subtle, fragrant aroma that really enhances the overall flavor of the curry. It’s a traditional Indian spice that adds depth and complexity.

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

Yes! In fact, the flavors develop even more overnight. Just store it in an airtight container in the refrigerator and reheat gently when you’re ready to serve.