Quick Egg Curry (Anda Curry)
Boiled eggs simmered in a quick onion-tomato curry with garam masala and ginger.
Ingredients
- 6 Egg
- 400 g Canned tomatoes
- 1 Onion
- 4 cloves Garlic
- 1 tbsp Ginger
- 2 tbsp Ghee
- 1 tsp Ground cumin
- ½ tsp Ground turmeric
- 1 tsp Garam masala
- 1 tsp Ground coriander
- 1 tsp Salt
- ½ tsp Red pepper flakes (optional)
- 2 tbsp Cilantro (optional)
- 250 g Rice (optional)
Method
- Rinse the rice and cook it in twice its volume of water, covered, until tender and the water is absorbed, about 15 minutes.
- Bring a pot of water to a rolling boil, lower the eggs in, and cook for 9 minutes.
- Drain the eggs into cold water, then peel and halve them.
- Finely dice the onion, mince the garlic, and grate the ginger.
- Heat ghee in a wide pan over medium-high. Add cumin and let sizzle for 20 seconds.
- Add the onion and cook until deeply golden, about 8 minutes. Add garlic and ginger; stir for a minute.
- Stir in turmeric, garam masala, coriander, and chili flakes for 30 seconds.
- Pour in the tomatoes and salt; bubble until oil separates from the curry, about 8 minutes.
- Slip in the halved eggs, cut-side up, and spoon sauce over. Cover and warm through, 2 minutes.
- Scatter cilantro and serve over the rice.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Quick Egg Curry (Anda Curry)
Quick egg curry, or anda curry, is a home-style Indian dish of boiled eggs simmered in a spiced onion-tomato gravy. It is weeknight cooking at its most practical, the kind of dish that turns a handful of eggs and pantry spices into a warming, saucy meal without the long braise of a meat curry. The base is the familiar masala foundation of Indian cooking: onions cooked down deeply, then bloomed with garlic, ginger, and ground spices before tomatoes go in.
The flavor comes from building that base properly, and this version cooks the onion until deeply golden so the gravy has real depth before the halved eggs join it to soak up the sauce. Garam masala, cumin, coriander, turmeric, and a hit of chili give it warmth and gentle heat, while ghee carries the aromatics. Finished with fresh cilantro and served over rice cooked alongside, it is a comforting, protein-rich plate that lands on the table in about half an hour.
Quick Egg Curry (Anda Curry): frequently asked questions
How many calories are in Quick Egg Curry (Anda Curry)?
A serving has about 629 calories — 22.4g protein, 86.1g carbs, 21g fat, 6.2g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Quick Egg Curry (Anda Curry) gluten-free?
Based on its ingredients, Quick Egg Curry (Anda Curry) has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Quick Egg Curry (Anda Curry) dairy-free?
Not as written — it uses Ghee. Swapping it for a plant-based alternative makes it dairy-free.
How long does Quick Egg Curry (Anda Curry) take to make?
About 35 minutes start to finish, but only around 28 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Quick Egg Curry (Anda Curry)?
The core ingredients are essential, but you can leave out red pepper flakes, cilantro, rice — they're optional and mainly there for extra flavor or finish.
How many servings does Quick Egg Curry (Anda Curry) make?
This recipe makes 3 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.