Egg (anda) curry

Main Dish
2 servings
15 min
20 min
Very Easy


Number of serving: 2
4 Eggs boiled and cut into halves. (We generally discard the yolk.)

1 Onion, finely chopped.

1 Tomato, finely chopped.

2 Green Chillies, finely chopped.

2 Cloves of Garlic, finely chopped.

1 teaspoon Ginger paste.

3/4 cup Milk.

1/4 cup water.


Salt to taste.

For seasoning:

5-6 tablespoons Oil

2 Bay leaves

1 Cinnamon stick

2 Cloves

1 Cardamom

2 teaspoons Cumin seeds


1 teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

1 teaspoon Coriander Powder

1/2 teaspoon Amchur

1/2 teaspoon Saunf (Fennel Powder)

1 teaspoon Garam Masala


  • Take a pan and add oil. Once the oil is heated, add bay leaves, cinnamon, cloves and cardamom. After a minute add the cumin seeds.
  • When it starts spluttering, add the garlic and green chillies. After the garlic turns a little brown, add the onion and saute until it turns brown.
  • Reduce to medium heat. Add a tsp of salt and continue sauteing until the onions are soft and brown. Add ginger paste and saute. Mash the onions with a laddle.
  • Add the spices mentioned above (except Garam Masala) sequentially while continuing to mash and saute. Let it cook really well. Then add the tomatoes.
  • Once they are cooked, add 1/4 cup of water and 3/4 cup of milk. When it starts boiling, add the eggs.
  • Close it with a lid and let it cook for a couple of minutes, and then top it off with the Garam Masala.
  • Once it starts thickening, add the chopped cilantro. Serve with rice / roti.
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