Anda Curry

Anda curry is the weeknight standby of hostel kitchens, railway canteens and roadside dhabas, and in many homes it is the curry made when there is no time to shop. Every region has its own spin: Bengali dimer dalna adds potatoes, Kerala mutta curry uses coconut, while the north Indian style here is built on onion, tomato and ginger-garlic.

The eggs are boiled, scored and quickly fried in turmeric and chilli so they develop a golden skin that soaks up the gravy. The masala is cooked down until the oil separates, giving a thick, medium-hot curry with a tangy tomato base and a warm finish of garam masala and kasuri methi.

At a glance

Region	Pan-Indian
Cuisine	North Indian
Diet	Eggetarian
Course	Main course
Prep time	15 minutes
Cook time	30 minutes
Total time	45 minutes
Serves	4
Spice level	Medium
Difficulty	Easy
Gluten-free	Yes
Key ingredients	egg / onion / tomato / ginger-garlic paste

Ingredients

For the eggs

• 6 eggs
• 1/4 tsp turmeric powder
• 1/4 tsp red chilli powder
• 1/4 tsp salt
• 1 tbsp oil

For the gravy

• 3 tbsp oil
• 1 tsp cumin seeds
• 1 bay leaf
• 2 green cardamoms
• 2 medium onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chillies, slit
• 3 medium tomatoes, puréed
• 1/2 tsp turmeric powder
• 1 1/2 tsp Kashmiri red chilli powder
• 2 tsp coriander powder
• 1/2 tsp cumin powder
• 1 1/2 cups hot water
• 3/4 tsp garam masala
• 1 tsp kasuri methi, crushed
• Salt to taste
• 2 tbsp chopped coriander

Method

1. Boil the eggs for 10 minutes, cool in cold water and peel. Make 3-4 shallow slits on each egg.
2. Heat 1 tbsp oil in a pan on medium heat, add turmeric, chilli powder and salt, then roll the eggs in it for 2-3 minutes until a light golden skin forms. Remove.
3. In the same pan heat 3 tbsp oil. Add cumin, bay leaf and cardamom and let them sizzle.
4. Add the onions and fry on medium heat for 8-10 minutes until golden brown.
5. Add ginger-garlic paste and green chillies and fry for 1 minute. Add the tomato purée, turmeric, chilli, coriander and cumin powders and salt.
6. Cook on medium heat for 8-10 minutes, stirring, until the masala thickens and the oil separates at the edges.
7. Pour in the hot water and bring to a boil. Add the eggs and simmer on low heat for 5-6 minutes until the gravy reaches the desired thickness.
8. Stir in garam masala and kasuri methi, garnish with coriander and serve.

Tips

• Slitting and frying the eggs helps the gravy flavour reach the inside instead of sliding off the white.
• Add 2 boiled, halved potatoes along with the eggs for a heartier curry.
• For a creamier finish, stir in 2 tbsp beaten curd off the heat before adding the water.

Serve with

Plain rice, jeera rice or hot phulkas, with sliced onion.