Egg Curry (Anda Masala)

Name: Egg Curry (Anda Masala)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 8 large (400 g) large eggs, cold from the fridge, in the shell; 6 cups (1400 ml) water, for boiling the eggs; 3 cups (400 g) ice cubes, for the ice bath, with cold water; 1 tbsp (15 ml) neutral oil (such as sunflower or canola); ¼ tsp (½ g) ground turmeric; ¼ tsp (1½ g) fine salt; 2 tbsp (30 ml) neutral oil (such as sunflower or canola); 1 tsp (2 g) cumin seeds; 2 medium (about 10 oz) (300 g) medium yellow onions, peeled and finely chopped (¼-inch / 6 mm pieces); 1 tbsp (8 g) fresh ginger, peeled and finely grated; 4 cloves (12 g) garlic cloves, peeled and finely minced; 1 large (10 g) green chilies (serrano or Indian green chili), slit lengthwise, stem left on; 3 medium (about 14 oz) (400 g) ripe tomatoes, roughly chopped and blended to a smooth puree; ½ tsp (1 g) ground turmeric; 2 tsp (4 g) ground coriander; 1 tsp (2 g) Kashmiri chili powder (or mild paprika); 1 tsp (6 g) fine salt, plus more to taste; 1 cup (240 ml) hot water, just boiled; 1 tsp (2 g) garam masala; ¼ cup (10 g) fresh cilantro (coriander) leaves and tender stems, finely chopped

From the MyKitchenBank Kitchen

Hard-boiled eggs are lightly pan-fried until golden, then simmered in a gravy of deeply browned onion, ripe tomato, ground coriander and garam masala. Serve with rice or flatbread for an easy, weeknight-friendly North Indian classic.

Prep: 25 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 25 min
Makes: 8 eggs in gravy (serves 4, about 2 eggs each)

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Ingredients

4 servings

For the eggs
8 large (400 g) large eggs, cold from the fridge, in the shell
6 cups (1400 ml) water, for boiling the eggs
3 cups (400 g) ice cubes, for the ice bath, with cold water
1 tbsp (15 ml) neutral oil (such as sunflower or canola)
¼ tsp (0.5 g) ground turmeric
¼ tsp (1.5 g) fine salt
For the gravy
2 tbsp (30 ml) neutral oil (such as sunflower or canola)
1 tsp (2 g) cumin seeds
2 medium (about 10 oz) (300 g) medium yellow onions, peeled and finely chopped (¼-inch / 6 mm pieces)
1 tbsp (8 g) fresh ginger, peeled and finely grated
4 cloves (12 g) garlic cloves, peeled and finely minced
1 large (10 g) green chilies (serrano or Indian green chili), slit lengthwise, stem left on
3 medium (about 14 oz) (400 g) ripe tomatoes, roughly chopped and blended to a smooth puree
½ tsp (1 g) ground turmeric
2 tsp (4 g) ground coriander
1 tsp (2 g) Kashmiri chili powder (or mild paprika)
1 tsp (6 g) fine salt, plus more to taste
1 cup (240 ml) hot water, just boiled
To finish
1 tsp (2 g) garam masala
¼ cup (10 g) fresh cilantro (coriander) leaves and tender stems, finely chopped

Equipment (6)

Medium saucepan (3-quart / 3 L) for boiling eggs
Large deep skillet or sauté pan, 12-inch (30 cm), with lid
Blender or food processor
Slotted spoon
Large bowl for ice bath
Sharp paring knife and cutting board

Steps

Before you start

Take the eggs out of the fridge 15 minutes before boiling to reduce cracking.
Fill a large bowl with cold water and ice for the ice bath before you start the eggs.
Chop the onions finely and blend the tomatoes while the eggs cook so the gravy goes together without pauses.
Green chilies vary in heat: use 1 for mild, 2 for medium-hot, and remove the seeds to tame them.

1
Boil the eggs
- Bring the 6 cups (1.4 L) water to a full rolling boil in a 3-quart (3 L) saucepan over high heat.
- Lower the cold eggs in gently with a spoon, reduce the heat to medium so the water keeps a steady gentle boil, and set a timer for 10 minutes for fully set, creamy-firm yolks.
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Ready when: After 10 minutes the yolks are fully set and pale yellow with no wet center.
Tip: Lower the eggs in with a spoon rather than dropping them, which causes cracks.
2
Chill and peel
- Use a slotted spoon to move the eggs into a large bowl of ice and cold water.
- Chill for 10 minutes.
- Tap each egg all over on the counter, then peel under a thin stream of cold water, starting at the wide end.
- Pat dry with a towel.
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Ready when: Eggs feel cool to the touch and the shell slides off without tearing the white.
Tip: Wet, cold eggs peel far more cleanly than warm ones. Peeling under running water helps lift stubborn membrane.
3
Prep the gravy base
- While the eggs chill, chop the onions, grate the ginger, mince the garlic and slit the chili.
- Blend the chopped tomatoes until completely smooth.
- Keep everything within reach of the stove, because the gravy moves quickly once you start.
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Ready when: Tomato puree is smooth with no large chunks; onions are in even ¼-inch pieces.
4
Brown the eggs
- Pat the peeled eggs very dry.
- Heat 1 tbsp oil in a 12-inch (30 cm) deep skillet over medium heat.
- Add the eggs, sprinkle with ¼ tsp turmeric and ¼ tsp salt, and cook, turning gently with a spoon, for 3 to 4 minutes.
- Remove the eggs to a plate, leaving the oil in the pan.
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Ready when: The whites are golden yellow with light blistered, lightly crisp patches in places.
Tip: Dry eggs prevent spattering. Stand back and keep a lid nearby if the oil pops.
5
Brown the onions
- Add the 2 tbsp gravy oil to the same pan and heat over medium heat until shimmering.
- Add the cumin seeds and cook 20 to 30 seconds until they sizzle and smell toasty.
- Add the chopped onions and ¼ tsp of the gravy salt, then cook, stirring every minute or so, for 10 to 12 minutes.
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Ready when: Onions are soft, golden brown at the edges and reduced to about one third of their original volume.
Tip: If the onions start to scorch before softening, add a splash of water and lower the heat slightly.
6
Add aromatics
- Stir in the ginger, garlic and slit green chili.
- Cook for 1 minute, stirring constantly.
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Ready when: The raw garlic smell is gone and the mixture smells fragrant, with garlic still pale gold, not brown.
Tip: Burnt garlic turns the whole gravy bitter, so keep stirring.
7
Cook the tomato masala
- Add the turmeric, ground coriander and chili powder and stir for 15 seconds.
- Pour in the tomato puree and the remaining salt (¾ tsp).
- Cook, stirring often, for 8 to 10 minutes.
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Ready when: The mixture is thick like a paste, darker red, and oil visibly separates and glistens around the edges.
Tip: Don't rush this step. Under-cooked tomato tastes sharp and raw.
8
Simmer the gravy
- Pour in 1 cup (240 ml) hot water, scrape up any browned bits, and bring to a simmer.
- Reduce the heat to medium-low, partly cover, and simmer for 8 minutes.
- Taste and add salt if needed.
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Ready when: The gravy coats the back of a spoon and is slightly thicker than a thin soup.
Tip: If it gets too thick, add 2 to 3 tbsp more hot water.
9
Simmer eggs in gravy
- Nestle the browned eggs into the gravy and spoon some over the tops.
- Cover and simmer over low heat for 5 minutes, turning once.
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Ready when: The gravy bubbles gently around the eggs and the whites look evenly coated with masala.
Tip: Longer simmering makes the whites rubbery, so keep it to 5 minutes.
10
Finish and rest
- Turn off the heat.
- Sprinkle in the garam masala and half of the cilantro and fold gently.
- Cover and rest for 5 minutes, then scatter the remaining cilantro on top.
- Serve hot with rice, roti or naan.
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Ready when: Gravy smells warmly spiced and is thick enough to cling to the eggs.
Tip: Adding garam masala off the heat keeps its aroma bright.

Good to know

Tips

Don't skip the browning of the eggs: the golden, slightly crisp surface grips the gravy and adds flavor.
Cook the tomato until the oil separates; this is the clearest sign the masala is ready.
For a creamier gravy, stir in 2 tbsp heavy cream or plain yogurt (off the heat) at the end.
Make a double batch of gravy and add eggs only to what you plan to eat right away.

Make ahead

"The gravy (through step 8) can be made up to 2 days ahead and refrigerated. Boil and peel the eggs up to 2 days ahead and store them in the fridge in a covered container. Reheat the gravy, then brown and add the eggs just before serving."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: airtight container for up to 3 days. Freezer: freeze the gravy alone for up to 3 months, because boiled egg whites turn rubbery when frozen. Reheat gently in a covered pan over low heat with a splash of water until steaming hot (165°F / 74°C)."

Substitutions

Kashmiri chili powder (or mild paprika) → Sweet paprika plus a pinch of cayenne. Gives similar color with a little heat.
ripe tomatoes → 1 can (14 oz / 400 g) crushed or diced tomatoes, blended. Useful when fresh tomatoes are not ripe; cook a minute or two longer.
neutral oil (such as sunflower or canola) → Ghee. Adds a richer, nuttier flavor.
green chilies (serrano or Indian green chili) → ¼ tsp cayenne pepper. Add with the ground spices.