Anda Curry
Boiled eggs in a comforting onion-tomato curry.
Ingredients
- 6 Egg
- 2 Onion
- 3 Tomato
- 1 Ginger
- 4 cloves Garlic
- ½ tsp Ground turmeric
- 1 tsp Red chili powder
- 1 tsp Garam masala
- 3 tbsp Neutral oil
- 1 tsp Salt
- 240 g Basmati rice
- 3 tbsp Cilantro (optional)
Method
- Rinse the basmati rice until the water runs clear, then cook it in twice its volume of water, covered, until tender and the water is absorbed, about 15 minutes.
- Hard-boil the eggs in simmering water, then cool, peel, and set aside.
- Meanwhile, grate the onion, tomato, ginger, and garlic.
- Fry the grated onion in the oil over medium heat until golden, then add the ginger-garlic, grated tomato, turmeric, and chili powder and cook down into a thick, glossy masala.
- Pour in enough water to make a loose gravy, season with salt, slip in the eggs, and simmer gently so the eggs take on the colour.
- Stir in the garam masala off the heat.
- Scatter cilantro over and serve with the rice.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Anda Curry
Anda curry, or egg curry, is a comforting North Indian home dish in which hard-boiled eggs are simmered in a spiced onion-tomato gravy. It belongs to the broad family of Indian curries built on the foundational masala base, where grated onion is fried down and married with tomato, ginger, garlic, and ground spices until glossy and deep. Turmeric, red chili powder, and a finishing hit of garam masala give the gravy warmth and gentle heat, and the eggs, halved or whole, take on the color and flavor of the sauce as they steep. It's savory, mildly spiced, and satisfying without being heavy.
The technique worth noting is grating the aromatics. Grating the onion, tomato, ginger, and garlic rather than chopping them lets the masala cook down faster into a smooth, thick base with no stray chunks, which is what gives the gravy its glossy consistency. Slipping the peeled eggs in and simmering gently allows them to absorb the sauce, and stirring the garam masala in off the heat preserves its fragrance. Ready in about thirty minutes, anda curry is typically served with rice, roti, or paratha, and a scatter of cilantro brightens the finished bowl.
Anda Curry: frequently asked questions
How many calories are in Anda Curry?
A serving has about 481 calories — 15.9g protein, 60.9g carbs, 18.9g fat, 3.8g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Anda Curry gluten-free?
Based on its ingredients, 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.
How long does Anda Curry take to make?
About 30 minutes start to finish, but only around 22 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 Anda Curry?
The core ingredients are essential, but you can leave out cilantro — it's optional and mainly there for extra flavor or finish.
How many servings does Anda Curry make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.