Last Updated on 2 months by Neha Deshmukh

Egg Curry Recipe – Authentic Indian Tamarind & Tomato Delight

Hey everyone! If you’re craving a comforting, flavourful Indian curry that’s surprisingly easy to make, you’ve come to the right place. This Egg Curry (Anda Curry) is a family favourite, and I’m so excited to share my version with you. It’s a beautiful blend of tangy tamarind, rich tomatoes, and warming spices – seriously, it’s a hug in a bowl! I first made this when I was trying to recreate my grandmother’s cooking, and it’s been a go-to ever since.

Why You’ll Love This Recipe

This Egg Curry isn’t just delicious; it’s also incredibly versatile. It’s quick enough for a weeknight dinner, but special enough to impress guests. Plus, it’s a fantastic way to use up boiled eggs! The tamarind adds a unique tanginess that sets it apart from other curries, and the spice blend is just perfect. You’ll love how easily the flavours come together.

Ingredients

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

• 2 tbsp light cooking oil
• 2-3 large garlic cloves, finely chopped
• 1 medium onion, finely chopped
• ½ tsp red chili powder
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• To taste salt
• 1 tbsp tomato paste
• 2 medium tomatoes, finely chopped
• 1 tsp tamarind paste
• 6 large boiled eggs, peeled and halved

Ingredient Notes

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

• Tamarind Paste: This is key to the authentic South Indian flavour. Tamarind isn’t sour like lemon; it has a lovely sweet-sour complexity. You can find tamarind paste in most Indian grocery stores, or even make your own by soaking tamarind pulp in warm water and straining it.
• Chili Powder: The type of chili powder you use will affect the heat level. Kashmiri chili powder gives a beautiful colour and mild heat, while a spicier variety like cayenne will pack more punch. Feel free to adjust to your preference!
• Tomatoes: Fresh tomatoes are best for this recipe – they give a brighter, fresher flavour. If you’re using canned, opt for good quality diced tomatoes and reduce the cooking time slightly. About 400g (14oz) of canned diced tomatoes would work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the chopped garlic and onions, and sauté until they’re softened and lightly golden – about 3-4 minutes. You want them fragrant, but not burnt!
2. Now, stir in the red chili powder, turmeric powder, coriander powder, salt, and tomato paste. Cook for about 30 seconds, stirring constantly. This “toasts” the spices and really brings out their flavour.
3. Add the chopped tomatoes and tamarind paste. Cook for another 3-4 minutes, until the tomatoes soften and the oil starts to separate from the mixture. This is a good sign – it means the curry is coming together beautifully!
4. Gently add the boiled egg halves to the pan, coating them in the sauce without breaking them. Simmer for 2-3 minutes to heat the eggs through. And that’s it!

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, work in batches to ensure everything cooks evenly.
• Taste as you go! Adjust the salt and chili powder to your liking.
• For a richer flavour, add a tablespoon of cream or yogurt at the end.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based egg alternatives like tofu or chickpeas. Marinate them in a little turmeric and black salt for an eggy flavour!
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic. Just double-check your spice blends to ensure they haven’t been processed with any gluten-containing ingredients.
• Spice Level:
  • Mild: Use Kashmiri chili powder and reduce the amount to ¼ tsp.
  • Medium: Use ½ tsp of a medium-heat chili powder.
  • Hot: Use ¾ tsp – 1 tsp of cayenne pepper or your favourite hot chili powder.
• Festival Adaptations: This curry is lovely for Easter or any special occasion. You could serve it with a side of pilau rice and some colourful vegetable sides.

Serving Suggestions

This Egg Curry is amazing with:

• Steaming hot basmati rice
• Fluffy 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. It actually tastes even better the next day as the flavours meld together!

FAQs

Let’s answer some common questions:

• Can I make this egg curry ahead of time? Absolutely! You can make the curry base (up to step 3) a day ahead and store it in the fridge. Then, just add the eggs when you’re ready to serve.
• What is the best way to peel boiled eggs easily? I swear by the ice bath method! Immediately after boiling, plunge the eggs into ice water. The shells slip right off.
• Can I use a different type of chili powder? Yes, feel free to experiment! Just be mindful of the heat level.
• What side dishes pair well with egg curry? Raita, rice, naan, and a simple vegetable side like sautéed spinach or beans are all great choices.
• How can I adjust the tanginess of the curry? Add a squeeze of lemon juice or a little more tamarind paste to increase the tanginess.

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