Egg Curry Recipe – Authentic Indian Egg Masala with Tadka

Last Updated on 2 months by Neha Deshmukh

Egg Curry Recipe – Authentic Indian Egg Masala with Tadka

Hey everyone! If you’re anything like me, a good egg curry (anda curry) is a total comfort food. It’s quick, satisfying, and packed with flavour. I remember first making this when I was a student – it was budget-friendly and seriously hit the spot! This recipe is my go-to, and I’m so excited to share it with you. It’s a little bit special because of the tadka at the end, which takes it from delicious to absolutely divine.

Why You’ll Love This Recipe

This Egg Curry isn’t just any curry. It’s a beautiful blend of aromatic spices, tender eggs, and a rich, flavourful gravy. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a festive gathering. Plus, it comes together in under 30 minutes! You’ll love how easily the flavours meld together, creating a truly authentic Indian experience.

Ingredients

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

• 2 tablespoons oil
• 75 grams chopped onion
• 1 whole green chilli
• 1 teaspoon grated ginger
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• ½ – 1 teaspoon roasted cumin powder (adjust to taste)
• 120 grams chopped tomato
• 2-3 tablespoons chopped coriander leaves
• 2 whole eggs
• 3 whole boiled eggs
• 1 tablespoon ghee
• 1 teaspoon Kashmiri red chilli powder

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Kashmiri Red Chilli Powder: This is key for that beautiful, vibrant red colour. It adds colour without a ton of heat, so don’t skip it if you can find it!
• Roasted Cumin Powder: Trust me on this one. Roasting the cumin seeds before grinding them (or buying pre-roasted) gives a much deeper, warmer flavour. Just dry roast cumin seeds in a pan for a couple of minutes until fragrant, then grind.
• Spice Levels: Indian cooking is all about personal preference! Spice levels vary hugely across regions. Some families like it mild, others fiery. Feel free to adjust the red chilli powder to your liking. I usually start with 1 teaspoon and add more if I’m feeling brave.
• Oil Choice: Traditionally, mustard oil is used in some parts of India for its pungent flavour. However, vegetable oil or sunflower oil work perfectly well for a milder taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent and slightly golden – about 5-7 minutes.
2. Throw in the green chilli and grated ginger. Cook for another 3-4 minutes, stirring occasionally, until fragrant.
3. Now for the spices! Add the turmeric powder, red chilli powder, coriander powder, and roasted cumin powder. Stir for about a minute, making sure not to burn the spices. This step really wakes up the flavours.
4. Add the chopped tomatoes and cook until they become soft and mushy – around 7-8 minutes. If the masala starts to stick, add a splash of water.
5. Gently mash the boiled eggs into the masala. Stir in the chopped coriander leaves and about ½ cup of water. Let it simmer for 3-4 minutes, allowing the flavours to meld.
6. Make little depressions in the gravy with the back of a spoon. Carefully crack a whole egg into each depression. Cover the pan and cook on low heat until the egg whites are set, but the yolks are still a little runny – about 5-7 minutes.
7. Time for the tadka! In a small pan, heat the ghee. Add the Kashmiri red chilli powder and immediately pour it over the curry. This adds a beautiful smoky flavour and colour.
8. Garnish with a little extra coriander and serve hot!

Expert Tips

• Don’t overcrowd the pan when cracking the eggs. Give them space to cook evenly.
• For a richer gravy, you can add a tablespoon of cream or yogurt along with the water in step 5.
• If you want a thicker gravy, simmer uncovered for a few extra minutes to allow some of the liquid to evaporate.

Variations

• Vegan Adaptation: Use plant-based eggs! There are some great vegan egg substitutes available now that work well in curries.
• Spice Level:
  • Mild: Reduce the red chilli powder to ½ teaspoon or omit it altogether.
  • Medium: Stick to the 1 teaspoon of red chilli powder.
  • Hot: Add an extra ½ – 1 teaspoon of red chilli powder, or include a finely chopped serrano pepper along with the green chilli.
• Festival Adaptations: My family always makes this during Diwali and other special occasions. It’s often served with jeera rice (cumin rice) and naan bread.

Serving Suggestions

This Egg Curry is fantastic with:

• Steamed rice (basmati is my favourite!)
• Naan bread or roti
• A side of raita (yogurt dip)
• A simple salad

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 eggs might become a little firmer upon reheating, but the flavour will still be amazing!

FAQs

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

You can use vegetable oil, sunflower oil, or even mustard oil if you like a more pungent flavour.

2. Can I use store-bought roasted cumin powder, or is it better to roast it myself?

Store-bought is fine in a pinch, but roasting your own cumin seeds really elevates the flavour. It’s worth the extra effort!

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

Adjust the amount of red chilli powder. Start with less and add more to taste.

4. What is the purpose of the tadka (tempering) in this recipe?

The tadka is a flavour bomb! It adds a final layer of aroma and flavour to the curry, making it extra special.

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

You can make the gravy ahead of time and store it in the refrigerator. Add the eggs just before serving for the best texture.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you. Happy cooking!