Anda Curry (Punjabi Egg Curry)
Soft boiled eggs, halved and simmered in a rich, gently spiced onion and tomato gravy, a staple of everyday Indian cooking.
Made with Curry base sauce (onion and tomato) and Ginger and garlic paste and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £0.88 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Lower the eggs into a pan of boiling water and cook for 8 minutes. Cool in cold water, peel and make a few shallow cuts in each so the sauce can get in.
8 min - 2
Heat the oil in a large pan over a medium heat. Add the cumin seeds and fry for 20 seconds until they sizzle. Add the onion and fry for 8 minutes until golden.
8 min - 3
Stir in your ready made ginger and garlic paste (see the base recipe) and fry for 1 minute. Add the turmeric, coriander and chilli powder and cook for 30 seconds.
- 4
Add the tomatoes and cook for 5 minutes until they break down. Pour in your ready made curry base sauce (see the base recipe) and bring to a simmer.
5 min - 5
Simmer for 8 minutes until the sauce is thick, then add the salt and half the garam masala.
8 min - 6
Slide in the eggs and warm them in the sauce for 4 minutes, spooning sauce over them. Finish with the remaining garam masala and the coriander and serve with rice or chapatis.
4 min
Tips
- Cooling the eggs in cold water straight after boiling stops a grey ring forming around the yolk and makes peeling easier.
- Fry the peeled eggs in a little oil for 1 minute before adding to the sauce if you like them with a lightly crisp skin.
- Cut slits in the eggs so the gravy flavours the whites.
Storing and freezing
Keeps 2 days in the fridge in a covered tub. Reheat gently until steaming hot all the way through. Do not freeze, as boiled egg whites go rubbery.
Questions
How long should I boil the eggs?
Eight minutes gives firm whites and a just-set yolk. Cool them straight away in cold water and they will peel cleanly.
Is egg curry gluten free?
Yes, as written. Eggs, vegetables, oil, spices and the base are all gluten free. Check the label of your garam masala.
Can I make it ahead?
Yes, make the sauce a day ahead and add the eggs when reheating. Warm them gently so they do not toughen.
More made with curry base sauce (onion and tomato)
Mushroom Bhuna with Peppers
DFEFNFMachli Kofta Curry (Fish Kofta in Spiced Sauce)
DFEFNFBeef Vindaloo (Curry House Style)
GFDFEFChicken Vindaloo, Curry House Style
DFEFNFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.