Delicious Egg Curry flavored with classic North Indian spices and creamy cashews.
Tasty and aromatic, this masala egg curry is a perfect meal to serve on busy weekdays!
Egg is such a versatile ingredient to use in our everyday cooking. India is also known for many varieties of egg dishes like egg biryani, egg sandwich, anda burji, egg fried rice and more. Here is one such tasty recipe of egg curry made with a onion-tomato base, spices and cashew cream.
Popularly called as Anda Curry, there are many variations to making a Egg Curry in India. If you like coconut flavor, try Kerala Egg Curry or Chettinad egg curry. The one I am sharing today is a North Indian ( punjabi) style egg curry.
Serve it with paratha, rice and some fresh salad to make a complete meal.
How to make Egg Masala Curry (with step by step pics)
1- Soak the cashew in hot water for 15 mins. After 15 minutes discard the water add the soaked cashew and ¼ cup of water to a blender and make a smooth paste.
2- Cook the eggs in the stove top or instant pot. If cooking in the stove top gently place the eggs in a sauce pan, add water about one inch above the eggs. Boil for ten minutes and turn off the heat. Cover the pan and rest for ten minutes. After ten minutes, discard the water and add regular tap water and peel the shells.
If using instant pot we will do 5-5-5 cooking method. Which means 5 minute cook time, 5 minute rest time and 5 minute water bath). Plugin in your instant pot, add a cup of water to the inner pot. Place a metal trivet and gently place the eggs. Close the lid, select the manual mode and cook on high for 5 minutes. Release the pressure after 5 minutes and place the eggs in a bowl of tap water for 5 minutes. Remove and peel the shell.
3- In a non stick pan add a tea spoon of oil and pan fry the egg till they turn light brown on all sides. Now add ¼ tsp each of turmeric powder and red chili powder and coat the eggs and cook for a minute in low frame. Set a side.
4- In a pot or kadai heat oil and add cumin seeds. Once the cumin gets little brown, add the finely chopped onion and a pinch of salt. Cook in medium flame till onion turns soft. They will take about 7-8 minutes. Be patient with this step, sauteing onions till they turn soft is a key to making a good curry.
5- Now add in the turmeric and chopped ginger- garlic and fry for a minute.
6 – Add the pureed tomato and cook till the raw smell goes away, about 5-6 minutes. You should be able to see the oil starting to seperate.
7-Now add the red chili powder, coriander powder, garam masala, sugar, salt and tomato paste (if using). Cook for a minute.
8- Add 1.5 cups of water and cook till it comes to a boil. Now add in the pan fried eggs and chopped coriander leaves.Give a gentle stir and cook for 5 minutes.
9- Taste the curry and adjust the seasoning. Finally add the cashew cream and crushed dried fenugreek leaves and cook for another 5 minutes. Turn off the stove and finish with a dash of lemon juice.
Serving Suggestions:
This masala egg curry can be served with plain paratha, rice, jeera rice, pulav, dosa or even with appam.
Can I replace Egg? yes, eggs can be replaced with pan fried paneer or sauteed veggies.
Can I skip cashew cream? The curry is equally delicious with out cashew, except for it will not be creamy.
What can I substitute cashew with? coconut milk is a great substitute for cashews.
The key to making a tasty curry is cook nice and slow – saute the onion till soft, cook the tomato till mushy and raw smell goes away and fry the spices in the oil to release all the wonderful aroma. Then simmer the curry for few minutes till all the flavors come together. Finally finish with a dash of lemon and fresh coriander leaves.
Here are few of my readers favorite curries –
Instant Pot Paneer Butter Masala
Vegan Coconut bell Pepper Curry
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Masala Egg Curry | Anda Curry
Ingredients
- 4- 5 eggs
- 2 medium onion, finely chopped
- 2 medium tomato, pureed
- 1 tsp grated ginger
- 1 tsp minced garlic
- about 12 whole cashew
- 1 tsp tomato paste optional
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp or to taste red chili powder
- ¼ tsp sugar
- ½ tsp of dry fenugreek leaves (kasuri methi)
- 2 tbsp + 1 tsp oil
- 1.5 cups of water
Instructions
To make cashew cream –
- Soak the cashew in hot water for 15 mins. After 15 minutes discard the water add the soaked cashew and ¼ cup of water to a blender and make a smooth paste.
Cooking eggs in the stove top –
- If cooking in the stove top gently place the eggs in a sauce pan, add water about one inch above the eggs. Boil for ten minutes and turn off the heat. Cover the pan and rest for ten minutes. After ten minutes, discard the water and add regular tap water and peel the shells.
Cooking eggs in the instant pot-
- If using instant pot we will do 5-5-5 cooking method. Which means 5 minute cook time, 5 minute rest time and 5 minute water bath. Plugin in your instant pot, add a cup of water to the inner pot. Place a metal trivet and gently place the eggs. Close the lid, select the manual mode and cook on high for 5 minutes. Release the pressure after 5 minutes and place the eggs in a bowl of tap water for 5 minutes. Remove and peel the shell.
Making the Egg Curry –
- In a non stick pan add a tea spoon of oil and pan fry the egg till they turn light brown on all sides. Now add ¼ tsp each of turmeric powder and red chili powder and coat the eggs and cook for a minute in low frame. Set a side.
- In a pot or kadai heat oil and add cumin seeds. Once the cumin gets little brown, add the finely chopped onion and a pinch of salt. Cook in medium flame till onion turns soft. This will take about 7-8 minutes. Be patient with this step, sauteing onions till they turn soft is a key to making a good curry.
- Now add in the turmeric and chopped ginger- garlic and fry for a minute.
- Add the pureed tomato and cook till the raw smell goes away, about 5-6 minutes. You should be able to see the oil starting to separate.
- Now add the red chili powder, coriander powder, garam masala, salt, sugar and tomato paste (if using). Cook for a minute
- Add 1.5 cups of water and cook till it comes to a boil. Now add in the pan fried eggs and chopped coriander leaves.Give a gentle stir and cook for 5 minutes.
- Taste the curry and adjust the seasoning. Finally add the cashew cream and crushed dried fenugreek leaves and cook for another 5 minutes. Turn off the stove and finish with a dash of lemon juice.
- Serve with plain paratha, rice, jeera rice, pulav, dosa or even with appam.
Uma
Wow looks delecious, definetely will try
Madhavi
Thank you Uma. Please do share your feedback!