This egg curry is flavorful and fresh from fried Indian spices and seasonal tomatoes and eggs.
By Chitra Agrawal
I’ve been getting a half dozen eggs from my farmshare each week. I love to hard-boil them because it’s one of my most favorite snacks but at times I have a few of them left at the end of the week. This time, I decided to make a quick egg curry with the leftovers, which is really nice for this time of year because tomatoes are in season. I got these heirloom tomatoes in my share this weekend. They are a variety called Orange Russian and look all heart-shaped like this: 
There are many variations of egg curry or also called anda curry found in India. Some recipes use coconut milk, tamarind, cream, etc, but whenever I have fresh tomatoes I like them to be the main base of this curry.
And instead of cream, I use Greek yogurt because its lighter and healthier, plus I think it does the trick for making the sauce thicker and a bit richer. This dish should have a bit of sourness to it and I’ve found that if the tomatoes I have don’t give the dish enough sourness, I add in some amchoor, which is dried mango powder, so that’s why I’ve made it optional in the recipe. You can find this powder in any Indian grocery store.
I served this egg curry over brown rice with a little bit of Indian pickle.
PrintEgg Curry
- Total Time: 30 minutes
- Yield: 2 1x
Description
This egg curry is flavorful and fresh from fried Indian spices and seasonal tomatoes and eggs.
Ingredients
- 3 eggs, hard-boiled and cut in half
- 2 tablespoon ghee or vegetable oil
- 1/2 teaspoon mustard seeds
- pinch of asafetida/hing
- 1/2 teaspoon cumin seeds
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 large tomatoes, chopped
- 1/2 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/4 teaspoon chili powder
- 1/3 teaspoon turmeric powder
- 1/2 teaspoon amchoor powder (dried mango powder) – optional
- 1 tablespoon Greek yogurt
- salt
- cilantro for garnish
Instructions
- Hard boil 3 eggs, peel, cut in half and set aside.
- Heat ghee or oil in a pan under medium heat.
- Add in mustard seeds, asafetida/hing and cumin seeds.
- When the mustard seeds start to pop, add in the onions and cook until they are translucent and fragrant.
- Add in the garlic and ginger and stir them around. Fry for 30 seconds (you should be able to smell the garlic).
- Add in the tomatoes and mix up well and mash them down a bit.
- Then add in the garam masala, coriander powder, chili powder and turmeric.
- When the mixture starts to bubble a little, turn the heat down so it is simmering.
- Simmer the mixture until the tomatoes break down and becomes a pulpy sauce ~ 6-7 minutes.
- Add in the amchoor and mix. This is an optional ingredient that adds a nice sour taste to the dish.
- Mix a tablespoon of Greek yogurt in very well and add salt to taste.
- At this point, you can drop the eggs in gently and spoon the gravy over them.
- Simmer with eggs for 2 minutes.
- Turn off the heat and garnish with chopped cilantro.
- Prep Time: 15 mins
- Cook Time: 15 mins
