Anda Masala (Egg Curry)

This is an excellent curry full of flavor and very simple to prepare when you have unexpected guests. I have memories of eating this curry since childhood with paranthas, but can be enjoyed with rice too.


Eggs 6 hard boiled and peeled
Oil 5 tbsp.
Onion 2 Large, finely chopped
Tomato 3 medium, chopped
Ginger-Garlic paste 2 tsp.
Coriander Powder 2 tsp.
Cumin Powder 1 tsp.
Turmeric Powder ½ tsp.
Bay leaves 1 leaf
MDH Kitchen King Masala 11/2 tsp.
Milk or single cream A dash before serving
Fresh Coriander Handful, stalks and leaves chopped
Dried Fenugreek Leaves 1 tbsp.
Salt To taste

Cooking Instructions

Heat a pot on medium heat and boil the eggs for 10 minutes. Peel and set aside.

Heat oil in a pan and add the finely chopped onions. Keep frying on medium heat until they turn golden brown.

Then add the ginger garlic paste and fry for a few minutes. Add tomatoes to the pan and sprinkle a little salt over them. This will help dry up the water quickly. Once the oil starts separating, add coriander powder, cumin powder and turmeric at this stage.

Once the masala starts leaving oil on the sides, turn off the gas. Blend this masala to form a smooth paste. Then add 1 tbsp. oil to the same pan and add the bay leaf. Once it starts to sizzle, add the blended masala and fry again until the oil leaves the sides.

Now add Kitchen king masala and whole boiled eggs. Fry eggs with the masala for a few minutes and remove them from the pan. To make the curry,add some boiled water to the pan and bring to boil.

Keep the curry thick if eating with rotis. Slit the eggs into halves now and bring back to the pan. Add milk or cream to the curry now. Garnish with chopped coriander and fenugreek leaves.