Anda Karahi (Egg Karahi)
Blistered boiled eggs simmered in a thick, peppery tomato gravy. Cheap, filling and full of flavour.
Made with Karahi masala base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £0.74 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 9 minutes. Cool in cold water, then peel.
9 min - 2
Make 3 or 4 shallow cuts in each egg with a small knife so the gravy can get in.
- 3
Heat the oil in a wide pan over a medium heat. Add the turmeric and chilli powder, then the eggs. Fry for 3 to 4 minutes, turning, until the eggs are blistered and golden.
3 min 30 s - 4
Pour in your ready made karahi masala base (see the base recipe) and the water. Bring to a simmer.
- 5
Cook for 8 minutes, spooning the gravy over the eggs, until thick and clinging.
8 min - 6
Scatter over the ginger and coriander. Serve with chapatis, naan or rice.
Tips
- Cool the eggs fully before peeling so the whites stay smooth.
- Frying the eggs before they meet the gravy gives a chewy, blistered skin that holds the flavour.
- Add a few boiled baby potatoes to stretch the dish.
Storing and freezing
Keeps 2 days in the fridge, cooled within 1 to 2 hours. Reheat until steaming hot all the way through. Eggs go rubbery after freezing, so do not freeze.
Questions
How many eggs per person?
Two per person makes a light main served with bread or rice. Use 3 each if it is the only dish on the table.
Can I use fried or scrambled eggs instead?
Yes. Scrambled eggs stirred into the hot gravy for 2 minutes make a quick, softer version. Hard boiled eggs hold up best for the traditional dish.
Is it gluten free?
Yes, as written. Check your chilli powder label, and serve with rice or gluten free chapatis.
More made with karahi masala base
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.