Egg Curry Recipe (Restaurant Style Anda Masala)
Tarla Dalal
• Updated : Jan 23, 2026
If you’re craving a comforting yet flavorful Indian dish, this egg curry recipe is a perfect choice for any meal. Made with boiled eggs simmered in a rich, spicy onion-tomato gravy, this dish is a true classic in Indian kitchens. Inspired by dhaba flavors, restaurant style anda masala brings together aromatic spices, slow-cooked masala, and perfectly cooked eggs for a deeply satisfying curry. Whether you’re new to cooking or an experienced home chef, this egg masala Indian curry is easy to prepare and delivers bold, authentic taste every time. Serve it hot with roti, naan, paratha, or steamed rice for a wholesome lunch or dinner that’s both hearty and delicious. This versatile curry is sure to become a family favorite.
Table of Content
This comforting egg curry is a popular egg preparation is made using hard-boiled eggs cooked in a spicy onion tomato based gravy is super delicious, flavorsome and easy to make. Make this restaurant style anda masala under 30 minutes at home.
This dhaba style egg masala curry has all those tasty and rustic flavours of the dhaba food that’s sure to impress everyone. Not too spicy not too hot but you will experience the burst of amazing flavours. You can enjoy it with roti or with steamed rice.
You can also try other egg recipes like Anda masala dry and Egg briyani.
Egg curry is a good source of Vitamin B12, which helps support energy levels and overall health.
pro tips to make egg curry : 1. For a richer flavor, you can add a tablespoon of cream or coconut milk to the curry. 2. If you want a spicier curry, you can add more chilli powder or chopped green chillies. 3. You can also make this curry without frying the boiled eggs.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
6 servings
Ingredients
To Blend Into Coarse Tomato Paste
- 1/2 cup roughly chopped tomato
- 1 green chilli
- 1/4 cup roughly chopped coriander (dhania)
To Be Mixed Into Masala Paste
- 1/4 cup curd (dahi)
- 1/2 tsp turmeric powder (haldi)
- 1 1/2 tsp chilli powder
- 1 tsp coriander-cumin seeds (dhania-jeera) powder
- 1/4 tsp garam masala
- 1/2 tbsp besan (Bengal gram flour)
- 1/2 tbsp dried fenugreek leaves (kasuri methi)
Other Ingredients
- 4 tbsp oil
- 6 boiled eggs
- 1 bay leaf (tejpatta)
- 1 small cinnamon (dalchini) stick
- 1 green cardamom (elaichi)
- 1 black cardamom (badi elaichi)
- 3 black peppercorns (kalimirch)
- 3 clove (laung / lavang)
- 1 tsp cumin seeds (jeera)
- 1 1/2 cups finely chopped onion
- 1 tbsp ginger-garlic (adrak-lehsun) paste
- salt to taste
- 2 tbsp finely chopped coriander (dhania)
Method
For egg curry
- To make egg curry, heat 2 tbsp oil in a deep pan, add the boiled eggs.
- Saute for 3 to 4 minutes on medium flame, while stirring occasionally until its light brown in colour form all the sides.
- Remove in a bowl and keep aside. Heat the remaining oil in the same pan, add bayleaf, cinnamom, cardamom, black cardamom, black peppercorn, cloves and cumin seeds. Saute for few seconds.
- Add onions and saute on medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the prepared masala paste, mix well and cook on medium flame for 2 minutes.
- Add the tomato paste, ginger garlic paste, salt to taste and mix well.
- Add ½ cup hot water and cover with a lid and cook on medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the fried eggs, cook on medium flame for 3 to 4 minutes.
- Garnish with coriander and serve egg curry hot.
Egg Curry Recipe recipe with step by step photos
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See the below image of list of ingredients for making egg curry.
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In a mixer jar, add ½ cup roughly chopped tomatoes. Tomatoes in egg curry add a tangy, flavorful base to the dish. They also help to thicken the curry and make it creamier.
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Add 1 green chilli.
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Add ¼ cup roughly chopped coriander (dhania). Fresh flavour of coriander enhances the flavor and texture of the dish.
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Blend into a coarse paste.
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In a small bowl, add ¼ cup curd (dahi). Curd has a slightly sour flavor that helps to balance out the other spices in the curry. It also adds a richness and depth of flavor to the dish.
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Add ½ tsp turmeric powder (haldi).
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Add 1½ tsp chilli powder. Chilli powder adds spice to the curry, which can be adjusted to taste.
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Add 1 tsp coriander-cumin seeds (dhania-jeera) powder.
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Add ¼ tsp garam masala.
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Add ½ tbsp besan (bengal gram flour). Besan helps to thicken and cream the curry sauce. This gives the curry a rich and luxurious texture.
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Add ½ tbsp dried fenugreek leaves (kasuri methi). Kasuri methi has a strong, aromatic flavor that can help to make the curry more appealing.
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Whisk well and keep aside.
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To make egg curry recipe, heat 2 tbsp oil in a deep pan.
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Add 6 boiled eggs.
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Sauté for 3 to 4 minutes on medium flame, while stirring occasionally until its light brown in colour form all the sides.
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Remove in a bowl and keep aside.
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Heat the remaining 2 tbsp oil in the same pan.
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Add 1 bay leaf (tejpatta).
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Add 1 small cinnamon stick. Cinnamon stick has a slightly woody aroma.
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Add 1 cardamom (elaichi).
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Add 1 black cardamom (badi elaichi).
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Add 3 black peppercorns (kalimirch).
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Add 3 cloves (laung / lavang). Cloves have a strong, aromatic flavor that can help to make the curry more appealing.
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Add 1 tsp cumin seeds (jeera). Sauté for few seconds.
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Add 1½ cups finely chopped onions. Onions add a slightly crunchy texture to the curry
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Sauté on medium flame for 3 to 4 minutes, while stirring occasionally.
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Add the prepared masala paste.
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Mix well and cook on medium flame for 2 minutes.
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Add the prepared tomato paste.
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Add 1 tbsp ginger-garlic (adrak-lehsun) paste. Ginger garlic paste has a strong, pungent flavor that complements the other spices in the curry.
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Add salt to taste.
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Add ½ cup hot water.
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Mix well.
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Cover with a lid and cook on medium flame for 3 to 4 minutes, while stirring occasionally.
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Add the fried eggs.
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Cook on medium flame for 3 to 4 minutes.
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Garnish with coriander.
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Serve restaurant style anda masala hot.
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Egg Curry is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
- Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). Not all of the vitamin C is lost when vegetables are cooked. Some studies have shown that up to 50% of the vitamin C can be retained, depending on the cooking method and the vegetable. Cook vegetables quickly. The longer vegetables are cooked, the more vitamin C they will lose. 26% of RDA.
- Potassium : Potassium is critical for those with high blood pressure as it lessens the impact of sodium. Eat more avocados, bananas, watermelons, papaya, plums and grapefruits. 24% of RDA.
- Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ). 24% of RDA.
- Protein : Protein is required for managing the wear and tear of all cells of the body. Have protein rich Indian foods like paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 14% of RDA.
- What is this Egg Curry recipe?
It’s a restaurant-style Indian egg masala curry made with hard-boiled eggs in a spicy onion-tomato gravy. - How long does it take to make this curry?
Total time is about 30 minutes, 15 mins prep + 15 mins cooking. - How many servings does it make?
This recipe yields 6 servings. - What are the main ingredients?
Key ingredients include boiled eggs, tomato paste, a masala paste of curd and spices, onions, whole spices (bay leaf, cinnamon, cardamom, cloves, peppercorn), garlic-ginger paste, and coriander. - Do I need to fry the boiled eggs?
Yes the boiled eggs are sautéed in oil until lightly brown before being added to the gravy. - Can I adjust the spice level?
Yes you can increase or decrease chili powder or add green chillies to suit your spice preference. - Can this curry be made richer or creamier?
For a richer taste, add a tablespoon of cream or coconut milk toward the end. - Is there a shortcut for the tomato base?
The recipe makes a fresh coarse tomato paste using chopped tomatoes, green chilli, and coriander avoiding store tomato puree for a fresher flavor. - What are some common mistakes when making egg curry?
Avoid using old spices (which lose flavor) and adding cold water to the curry as it can affect the depth of the gravy’s flavor. - What can I serve this egg curry with?
It pairs well with Indian breads like roti or with steamed rice as a main meal.
If you liked this Egg Curry Recipe then also check out other recipes like:
1. For a richer taste
Add a tablespoon of cream or coconut milk toward the end to give the curry a richer, creamier flavor.
2. Adjust spice level
If you like it spicier, increase the chilli powder or add finely chopped green chillies when making the tomato paste or while cooking.
3. Skip frying the eggs (optional)
You can make the curry without frying the boiled eggs first this keeps it lighter and easier.
4. Use fresh spices
Always use fresh ground spices (especially garam masala, cumin, and chilli powder) for a more aromatic and bold curry as stale spices can make the gravy flat.
5. Roast whole spices well
When tempering bay leaf, cinnamon, cardamom, peppercorns and cloves, let them sizzle in hot oil until fragrant the aroma will deepen the flavor of your gravy.
6. Add hot water, not cold
Use warm water to deglaze the masala and build the gravy; adding cold water can slow cooking and dilute flavours.
7. Perfectly boil the eggs
Make sure eggs are hard-boiled and peeled cleanly. Overcooked eggs can get rubbery, undercooked ones can break apart. For extra texture, make a few cuts on the boiled eggs and sauté lightly before adding to the gravy.
8. Balance acidity
If the gravy tastes too tangy from tomatoes or curd, add a pinch of sugar to balance and mellow the flavor. (General cooking tip.)
9. Garnish for freshness
Finish with fresh coriander just before serving to add brightness and aroma.
Nutrient values (Abbrv)per plate
| Energy | 208 Calories |
| Protein | 7.8 g |
| Carbohydrates | 5.2 g |
| Fiber | 0.7 g |
| Fat | 17.3 g |
| Cholesterol | 1 mg |
| Sodium | 6 mg |
Click here to view Calories for Egg Curry Recipe
The Nutrient info is complete
Maghesh
July 8, 2019, 12:09 p.m.
Tried this recipe. Turned out great. Simple yet tasty egg curry.
Tarla Dalal
July 8, 2019, 12:09 p.m.
Maghesh thanks so much for trying our recipe, it means a lot to us.
Samanta
March 28, 2017, 8:57 a.m.
Egg curry.. interesting recipe.. with perfect spices.. It goes very well with hot steamed rice.. Everybody just loved this recipe..
Lincy
April 25, 2016, 1:46 p.m.
I almost hated it. I am not your enemy but I''ve tried many recipes from many authors including Nisha ji and many others and all have come out well. I am almost determined never to return to this site again for any recipe. It turned out too chilli with 1tsp of chilli powder for so less curry. Goodbye
Tarla Dalal
April 25, 2016, 1:46 p.m.
Hi Lincy, Try using less amount of chilly powder the next time you try this recipe.
Varsha
March 18, 2016, 10:56 a.m.
