Puris with Dahi Ke Aloo and Kala Chana

Paneer Kulcha

Tomato and peas pulao

How to make Roti/Phulka/Chapattis

Green Mung Bean Daal

Egg Curry with fennel, nigella and fenugreek

Shami Kabab - lamb and chickpea kababs


Ande Ka Salan - Egg Curry

This dish is eaten almost with the same reverence as meat or chicken curries all over India.  But of course there are regional variations, as always.  Here I show you how to make a generic Egg Curry. What better use of boiled eggs?  It is not super quick, especially if you want to make the gravy properly but it is immensly satisfying with a few phulkas or rotis.
Course Main Course
Cuisine Indian
Keyword Ande Ka Sala, Curry, eggs
Cook Time 45 minutes
Servings 2 people


  • 4 large eggs preferably free range
  • 1 red onion
  • 1 tsp fresh garlic and ginger paste
  • 2 ripe tomatoes (should be slightly soft to the touch)
  • 1/4 tsp Garam Masala
  • 1/2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 cup cooking oil
  • 2 tbsp dried fenugreek leaves “kasuri methi“
  • chopped green coriander to garnish


  • Put the eggs on to boil.  
  • Peel and cut the onions into pieces and put through a blender to get a puree. Set aside.
  • Chop the tomatoes and separately puree in a blender.  
  • Heat 2 tbsp of the oil in a heavy bottomed pan.  Fry the onion paste in this oil on medium heat until it changes colour to a light golden.  Now add the garlic-ginger paste and fry this for about five minutes.  If the mixture starts to burn, add some water but keep frying on medium to high heat as this is important to remove the raw taste of garlic and onion.  While this mix is frying check that the eggs have been boiling long enough to be hard boiled.  Remove them from the heat, remove the shells and set aside.
  •  Next, add the tomato puree to the mixture in the pan and also the remaining dry spices and herbs.  Let this mixture simmer, stirring occasionally, until the oil starts to separate.  This will take a while so turn your attention to the eggs again.  Heat the remaining oil in another pan – a saucepan with high sides and a lid is useful because the eggs can splutter a lot in the hot oil.  When the oil is hot add 1/2 tsp turmeric and immediately add the eggs to this.  Fry them evenly on all sides until they look slightly crisp.
  •  Now add water to the masala mix that’s been simmering in the other pan, add the eggs, and let this simmer for a further five minutes.  Garnish with coriander and serve with hot rotis or phulkas.

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