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.
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Indian 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 tbsp (30 ml) ghee or vegetable oil
- 1/2 tsp mustard seeds
- Pinch of asafetida/hing
- 1/2 tsp cumin seeds
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 2 large tomatoes, chopped
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- Salt, to taste
- 1/4 cup (60 ml) Greek yogurt
- 1/2 tsp amchoor (dried mango powder), optional
- Fresh cilantro, for garnish
Instructions
- Hard boil 3 eggs, peel, cut in half, and set aside.
- Heat 2 tbsp of ghee or vegetable oil in a pan over medium heat.
- Add 1/2 tsp mustard seeds, a pinch of asafetida/hing, and 1/2 tsp 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 tsp minced ginger, and sauté for another 2 minutes until fragrant.
- Stir in the chopped tomatoes, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp 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 tsp 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
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Frequently Asked Questions
Why does this recipe use Greek yogurt instead of cream?
The author deliberately substitutes ¼ cup of Greek yogurt for the cream used in many other egg curry recipes, noting that it’s lighter and healthier while still making the sauce thicker and a bit richer. The yogurt is added on low heat with continuous stirring to prevent curdling.
What is amchoor powder and when should I use it here?
Amchoor is dried mango powder — a souring agent available at Indian grocery stores. The recipe marks it optional: if your tomatoes don’t provide enough natural sourness to the curry, add ½ tsp of amchoor to bring the tanginess the dish is supposed to have. The article says a bit of sourness is essential to the finished flavor.
Why are the eggs placed cut-side up when added to the curry?
The halved hard-boiled eggs are gently placed cut-side up and simmered for 2–3 minutes — this keeps the yolks exposed and facing upward so they absorb the curry sauce from the cut surface without the yolk falling out into the gravy.
