Pakistani / Indian

Aanda (Egg) Curry


Egg curry is one of those things you cook when you are tired from a hard days of work and want something warm and comforting for dinner. Growing up my mom use to make a version of this curry in addition to boiled potato cubes, I simply cut the carbs out of in my version. I have also changed the base of the curry a little to better suit my family’s flavor preference.

This is a very simple weeknight dinner option that doesn’t take a lot of effort and is super filling, can be eaten with rice or roti (flat bread) . This is also a great dish for entertaining your eggetarian friends. It comes together rather quickly and leftovers are great when heated. A few simple ingredients from your pantry and refrigerator will help you get a good night’s sleep after a comforting dinner.

I hope you guys give this recipe a try and love it as much as we do and add it to your weeknight menu plan. Please don’t forget to like, comment, share and subscribe to both my blog and YouTube channel. The YouTube channel will get updated with more recipes in the coming weeks and please leave a comment if you’d like to see specific videos. YouTube link and Instagram link



4 servings


30 minutes

Difficulty level


Egg Curry

0 from 0 votes
Recipe by Fatima Maniya Soorty Course: Pakistani / IndianCuisine: Pakistani/IndianDifficulty: Easy


Prep time



Difficulty level: 2

Egg curry

  • 6 hard or soft boiled eggs

  • 1 tsp cumin

  • 1 tsp ginger and garlic paste

  • 2 medium onion chopped or 1/2 cup fried shallots (laal piyaz)

  • Pinch of tumeric powder

  • 1/2 tsp Cayenne pepper

  • 1/2 tsp garam masala

  • 1 tsp paprika

  • 2 tsp roasted cumin and coriander powder

  • salt to taste

  • 2 small tomatoes blended

  • 1 tbsp tomato paste

  • 1/4 cup whipped yogurt

  • 1/4 tsp lemon juice

  • 1/2 cup water if required

  • Cilantro and green chili for garnish

  • 3 tbsp oil


  • You can use the multi purpose tomato sauce in this recipe or make it from scratch.
  • In a skillet heat oil, add the onion, fry until it becomes golden brown. Once they are done, remove them and set aside.
  • Now add the blended tomatoes to the skillet, spices, tomato paste, ginger garlic paste and mix well.
  • Add the crispy fried shallots or onions you had fried fried earlier back to the gravy.
  • Mix well and add a little water if needed.
  • Cook for around 30 seconds, turn down the heat and add whipped yogurt.
  • Mix well on low flame to avoid the yogurt from curdling.
  • Cut the boiled eggs in half and add it to the gravy facing yolk side up.
  • Cover and cook on low heat for around 2 minutes.
  • Once the eggs have soaked the gravy, add the lemon juice.
  • Garnish with green green chili and cilantro.
  • Serve hot with naan or steamed white rice.
  • Enjoy!!

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