Egg Curry (Anda Curry)

Sumi’s Tip:

> For richer flavor, fry the eggs lightly before adding to the curry.
> Add a splash of cream or coconut milk for a creamy twist.
> Adjust chili to your taste — egg curry should be warm, not fiery.“Turn simple boiled eggs into a flavor-packed feast — the Mystery of Spices at work in every spoonful.”

	For the Eggs: 6 eggs, hard-boiled and peeled
	For the Curry:
	2 tbsp oil or ghee
	1 large onion, finely chopped
	1 tsp ginger-garlic paste
	2 medium tomatoes, pureed or finely chopped
	1 tsp turmeric powder
	1 tsp red chili powder (adjust to taste)
	1 tsp coriander powder
	½ tsp garam masala
	1 tsp cumin seeds
	1 cup water
	Salt to taste
	Fresh coriander for garnish (optional)

1.	Prepare the Eggs: Boil, peel, and set aside the eggs. Optionally, lightly fry them in a little oil for extra texture.
2.	Cook the Base: Heat oil or ghee in a pan. Add cumin seeds and sauté until fragrant. Add onions and cook until golden. Stir in ginger-garlic paste and cook for a minute.
3.	Add Tomatoes & Spices: Add tomato puree, turmeric, chili, coriander powder, and salt. Cook until oil starts to separate from the masala.
4.	Simmer the Curry: Add water and bring to a gentle boil. Lower the heat, carefully add the boiled eggs, and simmer for 5–7 minutes so they soak in the flavors.
5.	Finish & Serve: Sprinkle garam masala and fresh coriander. Serve hot with basmati rice, naan, or roti.

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Rich, flavorful, and comforting — Egg Curry is a classic Indian dish that turns humble boiled eggs into a celebration of spices. At Mystery of Spices, it’s more than a meal; it’s warmth on a plate, with every bite telling a story of flavor, love, and kitchen magic.

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