Egg Curry (Andey Ki Curry)

Egg Curry (Andey Ki Curry)

3 servings
Egg curry makes for a great comfort food. This recipe from North Indian is really easy to put together. It makes a great non-traditional breakfast.

Ingredients

  • cooking oil

    divided, vegetable, canola, or sunflower

    5 tbsp
  • medium-sized onion

    cut into quarters

    2
  • medium-sized tomatoes

    cut into quarters

    3
  • green chilies
    2
  • garlic paste or finely minced garlic
    2 tsp
  • ginger paste
    2 tsp
  • coriander powder
    2 tsp
  • cumin powder
    1 tsp
  • garam masala powder
    1 tsp
  • turmeric powder
    ½ tsp
  • red chili powder
    ½ tsp
  • salt to taste
  • hard-boiled eggs

    peeled

    6
  • optional: 2 potatoes cut into 1-inch cubes
  • to garnish: chopped fresh coriander leaves
  • to garnish: 2 green chilies

    slit lengthwise

Directions

  1. 1

    Gather the ingredients.

  2. 2

    Heat 2 tablespoons of the cooking oil in a deep pan and when hot, add the onions. Fry till slightly golden. Remove from heat.

  3. 3

    Use a slotted spoon to remove the onions from the pan and put them in a food processor along with the tomatoes and green chilies.

  4. 4

    Grind the onions, tomatoes, and green chilies into a smooth paste. Try not to add water while grinding, if possible.

  5. 5

    Heat the remaining oil in the same pan and add the paste that was just made. Fry for 2 to 3 minutes.

  6. 6

    Add the ginger and garlic pastes, all the dry spices (coriander powder, cumin powder, garam masala powder, turmeric powder, and red chili powder) then mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).

  7. 7

    Add 2 cups of warm water to this masala and bring it to a boil over medium heat.

  8. 8

    If adding potatoes to the curry, add them now and cook until half done.

  9. 9

    Half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy has thickened or reduced to about 3/4 of the original quantity (before you added the water). If you have added potatoes they should ideally be cooked by now.

  10. 10

    Turn off the fire and garnish with chopped coriander leaves and the slit green chilies (if using). Serve hot with plain boiled Basmati rice and a vegetable side dish.

Egg Curry (Andey Ki Curry)

Egg Curry (Andey Ki Curry)

40 min3 servings384 cal

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About this Recipe

Craving a warm, flavorful start to your day beyond the usual? This easy Egg Curry (Andey Ki Curry) recipe from North India offers a comforting, spice-infused experience that's perfect for a non-traditional breakfast.

This recipe is a testament to how simple ingredients like hard-boiled eggs and a vibrant tomato-onion base can transform into something truly satisfying. The carefully selected North Indian spices, including fragrant garam masala and earthy coriander, build a rich flavor profile without demanding hours in the kitchen, making it wonderfully approachable for any home cook.

You'll be treated to a luscious, aromatic curry featuring tender hard-boiled eggs simmered in a beautifully balanced gravy. The sauce, made from sweet tomatoes and savory onions, is deeply infused with a medley of warming spices, creating a comforting dish that's both hearty and incredibly flavorful. Each bite offers a delightful contrast between the creamy egg yolk and the subtly spicy, rich gravy, often brightened by fresh green chilies and coriander. Expect a dish that feels like a warm hug in a bowl, with layers of complex flavors that develop beautifully.

For an extra layer of heartiness, consider adding 1-inch cubed potatoes to the curry. If you prefer more heat, you can adjust the amount of green chilies or red chili powder to suit your taste, or reduce them for a milder version. The versatile nature of this tomato-based curry allows for subtle tweaks to match your preference.

While traditionally served as a hearty breakfast in North India, this versatile Egg Curry also makes a wonderful lunch or light dinner. Garnish generously with fresh coriander leaves and slit green chilies for a pop of freshness and color.

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