Garam Masala Anda Curry
This homestyle egg curry uses a classic onion-tomato gravy and a modest amount of Signature Garam Masala to finish. Lightly frying the boiled eggs gives them a firmer surface that holds the gravy while keeping the overall preparation straightforward.
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
✨ Zaika Potli Secret Technique
Add 1 tsp Signature Garam Masala during the final minute or two of cooking. The blend remains in the gravy.
Ingredients
Ingredients
- Eggs — 8
- Oil or ghee — 2½ tbsp
- Onion — 2 medium, finely chopped
- Ginger-garlic paste — 1 tbsp
- Tomato — 2 medium, finely chopped
- Turmeric — ½ tsp, divided
- Kashmiri chilli powder — ¾ tsp
- Coriander powder — 1½ tsp
- Signature Garam Masala — 1 tsp / about 3 g
- Salt — 1¼ tsp
- Hot water — 1½ cups
For Finishing
- Fresh coriander — 2 tbsp
Cooking Instructions
-
1Hard-boil the eggs, cool and peel.
-
2Make shallow slits in each egg.
-
3Rub them with a pinch of turmeric and salt.
-
4Heat 1 tbsp oil or ghee and lightly fry the eggs until golden in spots. Remove.
-
5Add the remaining fat.
-
6Add onion and cook until deep golden.
-
7Add ginger-garlic paste.
-
8Add tomato, remaining turmeric, chilli powder and coriander powder.
-
9Cook until the tomato is reduced and the fat begins separating.
-
10Add hot water and salt.
-
11Simmer for 5 minutes.
-
12Add the fried eggs.
-
13Simmer for another 5 minutes.
-
14Add Signature Garam Masala.
-
15Cook for 1 minute.
-
16Finish with coriander.
💡 Chef's Pro Tip
Avoid simmering boiled eggs for 15–20 minutes in the curry. The masala adheres quickly, while prolonged cooking mainly toughens the whites.
🍽️ Perfect Serving Pairings
My Take On Garam Masala Anda Curry
This homestyle egg curry uses a classic onion-tomato gravy and a modest amount of Signature Garam Masala to finish. Lightly frying the boiled eggs gives them a firmer surface that holds the gravy while keeping the overall preparation straightforward.
The Secret: Avoid simmering boiled eggs for 15–20 minutes in the curry. The masala adheres quickly, while prolonged cooking mainly toughens the whites.