Mild Spiced Egg Curry (Anda Curry)

A comforting North Indian-style egg curry with hard-boiled eggs simmered in a creamy, gently spiced yogurt sauce. Perfect for a quick dinner with rice or flatbread.

Prep Time10

Cook Time25

Course: Main Course

Cuisine: Indian

Servings:

Calories: 379kcal

Ingredients

200 g whole eggs 4 medium eggs
45 ml vegetable oil 3 tablespoons
0.5 g bay leaf 1 leaf
2 g cumin seeds ½ teaspoon
120 g onion finely chopped (1 small onion)
4 g garlic minced (1 clove or ½ teaspoon garlic powder)
5 g fresh ginger grated (1 teaspoon)
1.5 g ground turmeric ½ teaspoon
2 g ground coriander 1 teaspoon
1 g mild chili powder ½ teaspoon or to taste
100 g tomato diced (1 small tomato)
100 ml water about ⅓ cup + 1 tablespoon, more as needed
60 g plain or Greek yogurt thinned with a little water (4 tablespoons)
4 g salt ¾ teaspoon
5 g fresh herbs chopped for garnish (cilantro or parsley)

US Customary - Metric

Notes

If you prefer a richer curry, use full-fat Greek yogurt thinned with a little warm water.
To avoid curdling, always temper the yogurt by mixing it with warm sauce before adding it to the pan.
For extra flavor, you can lightly fry the boiled eggs in a little oil until golden before adding them to the sauce.
Adjust the chili powder to taste if you like it spicier.
Leftovers keep well in the fridge for up to 2 days. Reheat gently without boiling.

Recipe Twist Ideas

Coconut Variation: Swap the yogurt for 100 ml coconut milk for a slightly sweet, creamy sauce.
Greener Version: Stir in a handful of baby spinach or peas in the last few minutes of cooking.
Smoky Flavor: Add a pinch of smoked paprika along with the chili powder.
Chunky Veggie Curry: Add diced bell peppers, zucchini, or potatoes to make it heartier.
Tangy Touch: Squeeze in a little lemon juice or sprinkle garam masala before serving for extra brightness.

Nutrition