Anda Curry

Name: Anda Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian (Maharashtra)
Ingredients: 6 large eggs, hard-boiled and peeled; 3 tbsp oil (divided); 2 medium onions (200 g), finely chopped; 2 medium tomatoes (200 g), finely chopped; 1 tbsp ginger-garlic paste; ½ tsp turmeric powder; 1 tsp red chilli powder; 1 tsp coriander powder; ½ tsp cumin powder; 1 tsp goda masala (or garam masala); 1 tsp salt (adjust); 200 ml water; 1 tsp kasuri methi, crushed; 1 tsp mustard seeds; 8 curry leaves; 2 dry red chillies; Frying the boiled eggs before adding to the curry is non-negotiable — it adds flavour and prevents them from becoming spongy in the gravy; Score the eggs before frying so the masala flavour penetrates into the white; Goda masala is distinct from North Indian garam masala — the dry coconut and star anise in goda masala gives a specifically Maharashtrian character to the curry

🍗 Non-veg🌾 Gluten-free📊 Easy

Hard-boiled eggs simmered in a Maharashtrian onion-tomato-goda masala gravy — a home dinner staple that is quick, economical, deeply satisfying. The eggs are always fried first to give them a golden skin that holds up in the curry.

⏱️15 minPrep

🔥30 minCook

🕒45 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Anda Curry

Fry the eggs (Heat: medium-high): Score each hard-boiled egg with 4 shallow cuts around the sides using a knife. Heat 1.5 tbsp oil in a pan on medium-high. Add eggs — fry for 4–5 minutes, rolling occasionally, until golden-brown all over. Remove and set aside. This step creates a skin that prevents eggs from falling apart in the curry and adds a nutty flavour.
Temper and fry onions (Heat: medium): In the same pan, add remaining 1.5 tbsp oil. When hot, add mustard seeds — wait 20 seconds for them to crackle. Add curry leaves (crackle 5 seconds) and dry red chillies (5 seconds). Add chopped onion — fry on medium heat for 10–12 minutes until golden brown.
Build masala (Heat: medium): Add ginger-garlic paste — fry 2 minutes. Add tomatoes — cook 6–7 minutes on medium, mashing, until oil separates. Add turmeric, chilli powder, coriander powder and cumin powder — stir 30 seconds to toast the dry spices in the oil.
Add water and simmer (Heat: medium): Add 200 ml water and salt. Stir to combine. Bring to a simmer on medium heat. Let the gravy bubble for 5 minutes to thicken slightly.
Add eggs (Heat: medium-low): Gently lower fried eggs into the simmering gravy. Add goda masala and kasuri methi. Spoon gravy over eggs. Cook on medium-low for 5–6 minutes, turning eggs once carefully, until eggs are heated through and coated in gravy.
Finish (Heat: off): Turn off heat. Drizzle ghee. Garnish generously with fresh coriander. Serve with bhakri, rotis or rice.

📖 Cultural notes

|---|---|---|---|---| | 310 kcal | 17 g | 9 g | 23 g | 2 g | Egg curry is a weeknight dinner staple across Maharashtra — affordable, quick, and satisfying. In rural Maharashtra, it is often served at workers' meals alongside thick jowar or bajra bhakri. The use of goda masala (Maharashtra's signature spice blend with dry coconut and stone flower) distinguishes this from generic egg curry found elsewhere in India. ---

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