Egg Curry Recipe – Potato & Egg Masala – Authentic Indian Style

Last Updated on 2 months by Neha Deshmukh

Egg Curry Recipe – Potato & Egg Masala – Authentic Indian Style

Hey everyone! If you’re anything like me, a comforting, flavorful curry is always a good idea. And today, I’m sharing one of my absolute favorites: Egg Curry, also known as Anda Masala! This isn’t just any egg curry, though. It’s a beautiful blend of aromatic spices, soft potatoes, and perfectly simmered eggs – a truly satisfying dish that’s surprisingly easy to make. I first made this when I was craving something warm and familiar, and it’s been a family staple ever since.

Why You’ll Love This Recipe

This Egg Curry is more than just a quick meal; it’s a hug in a bowl! It’s:

• Flavorful: A rich and aromatic blend of spices creates a truly delicious curry.
• Easy to make: Perfect for weeknights, it comes together in under 30 minutes.
• Versatile: Serve it with roti, naan, rice, or even a simple salad.
• Comforting: The perfect dish to warm you up from the inside out.

Ingredients

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

• 2 tbsp light cooking oil
• 1 large-sized onion, finely chopped
• 1 tbsp finely chopped ginger
• 1 tbsp finely chopped garlic
• ¼ tsp turmeric powder
• ½ tsp red chilli powder
• 1 tbsp coriander powder
• ½ tsp garam masala powder
• 1 tbsp tomato paste
• To taste salt
• 2 medium-sized tomatoes, finely chopped
• 2 medium-sized potatoes, cut into quarters
• ½ cup plain yogurt, beaten till smooth
• As needed water
• 8 large hard-boiled eggs, peeled
• Finely chopped fresh cilantro leaves, for garnish

Ingredient Notes

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

• Garam Masala: This is key to the flavor profile. Every family has their own blend, so feel free to use your favorite! I prefer a homemade garam masala for the freshest taste.
• Oil: Traditionally, mustard oil is used in many Indian households for its pungent flavor. However, vegetable oil or sunflower oil work perfectly well if you prefer a milder taste.
• Spice Levels: Spice levels vary hugely across India! This recipe uses ½ tsp of red chilli powder for a mild-medium heat. Feel free to adjust to your liking – a pinch more for a kick, or less if you’re sensitive to spice. Some regions also add a pinch of cayenne pepper for extra heat.
• Tomatoes: Ripe, juicy tomatoes are best. If you’re using canned tomatoes, opt for whole peeled tomatoes and crush them yourself for a fresher flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a deep, non-stick pan over medium-high heat. Add the chopped onion, ginger, and garlic. Sauté for 2-3 minutes, until they turn lightly browned and fragrant. This is where the base of our flavor starts building!
2. Stir in the turmeric powder, red chilli powder, coriander powder, garam masala, tomato paste, and salt. Cook for about a minute, stirring constantly. This “toasts” the spices, releasing their aromas and deepening their flavor. Don’t let them burn!
3. Add the chopped tomatoes and quartered potatoes. Cover the pan and cook for 5-7 minutes, stirring occasionally, until the potatoes begin to soften. You want them to be tender but still hold their shape.
4. Now, gently mix in the beaten yogurt until everything is well combined. Cook for another minute or so, just to incorporate the yogurt and prevent it from splitting.
5. Pour in water as needed to achieve your desired curry consistency. I usually add about 1-1.5 cups, but it depends on how thick you like your curry. Bring it to a gentle boil.
6. Carefully add the peeled hard-boiled eggs to the curry. Cover the pan and simmer on low heat for 2-3 minutes. This allows the eggs to absorb all those wonderful flavors.
7. Finally, garnish with freshly chopped cilantro leaves. Serve hot with roti, naan, or steamed rice, and a side salad for a complete meal!

Expert Tips

• Don’t overcook the potatoes: You want them tender, but not mushy.
• Gentle simmering is key: This prevents the eggs from breaking and ensures they absorb the flavors.
• Taste as you go: Adjust the salt and spice levels to your preference.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Swap the yogurt for a plant-based alternative like cashew yogurt or coconut yogurt. Replace the eggs with firm or extra-firm tofu, cubed and lightly fried.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just ensure any accompaniments like naan are also gluten-free.
• Spice Level Adjustment: For a milder curry, reduce the red chilli powder to ¼ tsp or omit it altogether. For a spicier curry, add a pinch of cayenne pepper or increase the red chilli powder to 1 tsp.
• Festival Adaptations: During Navratri or other fasting periods, you can skip the potatoes and use singhara (water chestnut) flour dumplings instead.

Serving Suggestions

Egg Curry is incredibly versatile! Here are a few of my favorite ways to serve it:

• With fluffy basmati rice and a side of raita (yogurt dip).
• Alongside warm, buttery naan bread for dipping.
• With roti or chapati for a lighter meal.
• A simple cucumber and tomato salad adds a refreshing contrast.

Storage Instructions

Leftovers? Yes, please!

• Refrigerate: Store leftover Egg Curry in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat gently on the stovetop or in the microwave until warmed through. The flavors actually develop even more overnight!

FAQs

Let’s answer some common questions:

What type of oil is best for making Egg Curry?

Traditionally, mustard oil is used, but vegetable oil or sunflower oil work well too.

Can I use pre-made curry paste in this recipe?

While you can, I recommend using individual spices for the best flavor. Pre-made pastes often lack the freshness and complexity of homemade spice blends.

How can I prevent the eggs from breaking during simmering?

Simmer gently on low heat and avoid stirring vigorously.

What is the best way to boil eggs for curry so they peel easily?

Add a teaspoon of baking soda to the boiling water. This helps to loosen the shell. Also, immediately transfer the boiled eggs to an ice bath.

Can this curry be made ahead of time?

Absolutely! The flavors actually meld and improve overnight. Just reheat gently before serving.

Enjoy this Egg Curry recipe! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know in the comments how it turns out for you!