Egg Curry

Egg curry/ Anda Curry is quite popular in India and is made in different ways. The recipe that I am sharing today is the one that I grew up eating- The Malvani Egg Curry. This is a Maharashtrian style Andyache kaalvan as it is fondly called in a Maharashtrian household. Boiled eggs are cooked in a gravy made up of caramelized onion- coconut, paste and spiced up with the homemade Malvani Masala.

The rich taste of the freshly grounded masala and the spicy Malvani masala blend together to make this curry absolutely delectable. This spicy, fiery curry will definitely tickle your taste-buds.

I always have a stash of eggs in my refrigerator. There are days when I may not have any veggies left but eggs are constant. As the days started getting shorter and colder, we needed something hot, spicy and comforting. And this Egg curry hits the right note.

Want to make this quick?

If you are in hurry and don’t have time to make the onion-coconut gravy base, and if you live in Canada, you can try the Aai’s Malvani Gravy from The Indian Pantry. Caramelized onions, roasted coconut, slow cooked with freshly ground herbs and spices create deliciously aromatic gravy for your protein or veggies to be simmered in gently. 

Like fried eggs in your curry?

You can fry up the boiled eggs in oil and masala if you like before adding it in the curry. Simply, heat around 1 tablespoon of oil in a pan. Add 1/4 teaspoon of turmeric powder, 1/4 teaspoon of red chilli powder, and a pinch of salt. Add in the boiled eggs to the pan and fry for 3-4 minutes and set it aside. You can also make slits to the eggs so that the masalas can go inside.

Save time and make the onion – coconut Masala ahead

You can make the onion- coconut base a day ahead to save time. This base forms the base of many Maharashtrian dishes and hence comes in very handy. This can be easily stored in an air tight container in a refrigerator for a week. In fact, making this is a weekly ritual for my mom. Saves you a lot of time during the daily cooking routine.

Looking for more egg recipes?

Love eggs and need a quick recipe? Then you have to try this basic and classic Anda Bhurji . Very easy to make and the best part – it requires very basic ingredients, one skillet and 20 minutes and your Anda Bhurji is ready.

Egg Curry

Recipe by Samrudhi MaheshCourse: Main, Lunch, DinnerCuisine: MaharashtrianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Total time

50

minutes

A spicy fiery Maharashtrian style Egg Curry

Ingredients

• 4 Whole Eggs , hard boiled

• 2 – medium Onion , thinly sliced (keep 1/4 cup onion aside)

• 1 tablespoon Ginger Garlic Paste

• 1/2 cup coconut , grated (Dry as well Fresh works)

• 1 Inch ginger – chopped into small pieces

• 4-5 Garlic cloves

• 1 teaspoon Red Chilli powder

• 2 teaspoons Coriander Powder

• 1 and half tablespoons Malvani masala (or adjust as per as your spice level)

• 1/2 teaspoon Turmeric powder (Haldi)

• 1 teaspoon Garam Masala Powder

• 2 tablespoon Oil

• Salt , to taste

• Water – as per the desired consistency

• Fresh Coriander – to Garnish

Directions

• To begin making the Egg Curry, boil the eggs in a saucepan for 10-12 minutes, drain water, peel the eggs, halve them or slit them and keep the eggs aside.
• Heat a little oil in a kadai, add the sliced onions, garlic and ginger and a pinch of salt. On a medium heat, sauté till the onions are caramelized.
• Once the onions are caramelized, add in the grated coconut and sauté it until it is well toasted and set it aside to cool. Once cooled down, adding a little water grind it using a mixer grinder and keep aside.
• Heat a tablespoon of oil in the same pan on a medium heat, add the1/4 cup thinly sliced onions and sauté it for a minute or two.
• Add the ginger garlic paste and cook until the raw smell goes away. This will take 2 to 3 minutes.
• Add the ground onion and coconut mix and cook for a minute or two.
• Now add the red chilli powder, coriander powder, turmeric powder, Malvani masala and cook until the oil separates and the gravy is deep in color.
• Add water, garam masala, season with salt and let the gravy simmer for about 10 minutes on low heat.
• Now, add the slit boiled eggs into the gravy, check for salt and spices, adjust if required. Simmer for another 5 minutes and switch off the heat.

Notes

• You can make the onion- coconut base a day ahead to save time. This base forms the base of many Maharashtrian dishes and hence comes in very handy. This can be easily stored in an air tight container in a refrigerator for a week.
• If you don’t have Malvani masala you can also add Everest Egg Curry Masala.
• To make a spicier version, you can add the Kolhapuri Kanda Lasun Masala.

WordPress Recipe Plugin by WPZOOM

SUGGESTED SERVINGS:

This Egg Curry pairs really well with chapatis, naan, jeera rice, yellow rice and even bread.

TRIED THIS RECIPE?

We would love to hear from you. Leave us a comment below. Do share photos of your amazing creations to [email protected] to get featured on our blog. Or tag us @perfect_slice on Instagram. And don’t forget to share this recipe with your family and friends.

LOVED THIS RECIPE?

Subscribe to perfect_slice to get notified of all the new recipes posted on the blog.