Egg Curry – anda Masala gravy-Egg Masala

anda masala by savita shekahwat
Egg Curry Recipe

Egg curry or anda curry and egg masala anda masala is favorite dish for foodies. When you eat Egg curry with cumin rice, your love  it. So many times you will eat  eggs bhurji  but But this time you should try of course to make egg curry. So let’s know how to make egg curry.

Hi.. I am Savita Shekhawat and here again with my new recipe. So, let’s start it.

Ingredients for  egg curry

  • 6 eggs – boiled and the rind removed
  • Oil – a tablespoon
  • Cumin – one teaspoon
  • Turmeric powder – one teaspoon
  • Red chilli powder –  1 ½  to 2 teaspoons
  • Coriander powder – two teaspoons
  • Cinnamon  – two inch piece
  • Small cardamom – three to four
  • Big Cardamoms – one
  • Cloves – Four
  • Black Pepper – eight to ten
  • Onion – two medium-sized
  • Tomatoes – Two
  • Green chilli – five to six
  • Garlic  – twelve to fifteen buds
  • Curry leaves – 10-15 leaves
  • Salt – to taste
Anda Curry by Savita Shekhawat

How to make Egg curry or anda curry


Remove the shell of boiled eggs & keep aside. Cut the onions into pieces and fine chop about a half onion. Make a paste of onion, garlic and green chilies in a  mixer and take into bowl . Make puree of tomatoes in mixer.


Heat oil in a kadahi or wok  and add oil. Add all eggs in hot oil and fry them till some brown and take out in plate. Add Cummins to remaining oil into kadahi or wok and fry till brown. Now add black peppers, Cinnamon, both type of cardamom and cloves and fry till they fregrences. Add fine chopped onion and curry leaves. Fry all these till onion gets golden brown. Now add paste of onions with garlic and green chilli and cook.


When paste starts to left oil then add red chilli powder, turmeric powder and coriander powder and fry for a minute. Add tomato puree and cook. When all these ingredients cook well and starts to leave oil then add water as required gravy.


Left eggs into wok and also add salt as per your taste. Cover the wok with lid and cook for about five minute on medium flame. When gravy will be brewing thick then add fresh coriander and cook for one minute without lid. Now, your egg curry or anda kari is ready to serve with chapati or rice.

How did you like this recipe? Be sure to write in the comment box and stay on my blog for other recipes. See you soon with a new recipe.

Thank you

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