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.
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.
PrintIndian Inspired Egg Curry
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
A flavorful Indian-inspired egg curry with a rich tomato and yogurt base, perfect served over brown rice with a side of Indian pickle.
Ingredients
- 3 eggs, hard-boiled and cut in half
- 2 tablespoons 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, minced
- 2 large tomatoes, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- Salt, to taste
- 1/4 cup Greek yogurt
- 1/2 teaspoon amchoor (dried mango powder), optional
- Fresh cilantro, for garnish
Instructions
- Hard boil 3 eggs, peel, cut in half, and set aside.
- Heat 2 tablespoons of ghee or vegetable oil in a pan over medium heat.
- Add 1/2 teaspoon mustard seeds, a pinch of asafetida/hing, and 1/2 teaspoon cumin seeds. When the mustard seeds start to pop, add the chopped onion.
- Sauté the onion for 5-7 minutes until it becomes soft and translucent.
- Add 2 minced garlic cloves and 1 teaspoon minced ginger, and sauté for another 2 minutes until fragrant.
- Stir in the chopped tomatoes, 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon red chili powder, and salt to taste.
- Cook the mixture for about 5-7 minutes until the tomatoes break down and the spices are well incorporated.
- Lower the heat and add 1/4 cup Greek yogurt, stirring continuously to prevent curdling.
- If the curry lacks sourness, add 1/2 teaspoon amchoor powder for a tangy flavor.
- Gently place the halved eggs into the curry, cut side up, and simmer for 2-3 minutes to heat through.
- Garnish with fresh cilantro before serving.
Notes
Serve the curry over brown rice with a side of Indian pickle for added flavor. If the tomatoes aren’t sour enough, add amchoor powder to enhance the tanginess. Greek yogurt is used instead of cream for a lighter, healthier sauce. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7 grams
- Sodium: 300 mg
- Fat: 15 grams
- Carbohydrates: 18 grams
- Fiber: 3 grams
- Protein: 12 grams
- Cholesterol: 210 mg
