Maharashtrian Anda Curry Recipe |  Egg Curry Recipe | Egg curry in Maharashtrian style | How to make egg curry with step by step instructions

A very simple, easy to make traditioal Maharashtrian Anda Curry Recipe | Egg Curry Recipe has all the goodness of freshly grounded curry powder & paste, caramelised onions, tomatoes and dessicated coconut.

In addition to that, this egg curry is a perfect treat for weekend family lunch. Serve this over piping hot bed of steamed rice or with hot off the griddle roti/chapati/flatbread, Sirke wale pyaz/ Vinegar onions, Dal tadka, for a hearty meal.

Maharashtrian Anda Curry Recipe | Egg Curry Recipe, a unique curry paste

This egg curry is inspired by Saoji/ Savji community that hails from the Nagpur region of Maharashtra, India. This popular indian cuisine is known for it’s spicy & fiery dishes, particularly non vegetarian.

The ingredients used for this recipe are quite simple however, the combination of spices makes it very spicy.

The rich flavours of the freshly ground powder & curry paste gets infused into eggs and makes it absolutely delectable.

In this traditional Maharashtrian, Indian cuisine, a special variety of chilies are used, which lends the distinctive red color and spicy flavour to this curry.

Therefore I have toned down the spice levels so that we all can enjoy this.

However, you can increase the spice level by adding more of it to the dish.

Easy and simple egg curry recipe

At our place we usually make egg curry with basic onion-tomato curry paste. Then after boiling the eggs, we shallow fry it in very less oil before adding it to curry.

This small step of shallow frying  lends a very interesting and crispy texture to eggs.

So if you are looking for an amazingly different, flavorful yet simple egg curry recipe, this one is sure gonna impress you.

Maharashtrian Anda Curry Recipe | Egg Curry Recipe, delicious prepration

I have learnt this curry from a Maharashtrian house help as she always used to mention how they prepare fresh curry powder and paste every single time for this anda curry.

Initially I was a bit sceptical, but after she narrated the recipe, I was pretty sure going ahead with that, of course but with some changes by toning down the spice levels.

Moreover eggs have a quality to absorb the flavors from whatever they are added to, I was pretty sure it will do justice to delicious, rich gravy.

To my utter surprise the gravy is very easy to make, full of flavors, and turns out just perfect.

Serving suggestions

In conclusion, serve this spicy egg curry with steamed rice or chapati/flatbread, some dal and lachha pyaz/onion rings with lemon.

Now let’s take a look at the egg curry preparation and ingredients.

Step by step instructions and pictorial presentation to make Maharashtrian anda curry recipe

To begin making Maharashtrian Egg Curry Recipe, hard boil the eggs for 8 to 10 minutes. Let it cool down, peel the shells and keep this aside.

To make curry powder

To make Maharashtrian egg curry, first we need to make the egg curry powder. For that heat a pan and put in all the whole spices.

Roast these with a teaspoon of oil just to coat them. On a slow flame, roast the spices by continuosly stirring it till it turns aromatic.

Switch off the flame and let it cool down a bit. Grind it to powder. Keep it aside.

To make Gravy :

Heat 1 tbsp oil in the same pan (with all the flavours) add the sliced onions to it.

Saute the onions on high flame stirring constantly until the colour turns dark brown.

Add ginger, garlic, dalia/roasted gram, and dried coconut.

Saute nicely for a while. Switch off the flame and let it cool down for a while.

Grind everything by using very little water to make thick curry paste.

Heat the leftover of the oil in the same pan. Make lengthwise incisions on to eggs or poke eggs with toothpick.

Shallow fry the eggs in hot oil until it achieves golden brown colour. Remove and keep it aside.

Once it cools down cut all the eggs into two halves and sprinkle red chilli powder and some salt.

Heat the remaining oil again on low flame till it’s warm. Add the dry  curry powder that we just prepared.

Add the ground onion paste, grated tomatoes, red chili powder, turmeric powder, coriander powder, and a bay leaf.

Cook till tomatoes are incorporated well in the masala.

Saute the masala on medium heat until it starts to release nice aroma and the oil begins to seperate from the masala.

After that add in the tossed eggs and saute them with the masala for a couple of minutes so that masala is coated well to eggs.

Next add the hot water to it to adjust the consistency and bring the egg curry to a boil.

You may add more water to adjust the consistency of the gravy, if you wish to eat it with rice.

You can keep the gravy thick if you wish to eat it with chapati/flatbread.

Let the egg curry simmer for few more minutes. In the last garnish with coriander leaves and serve hot.

Serve Maharashtrian egg curry with rice or chapati and lemon on the side.

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Print Recipe

Maharashtrian Egg Curry Recipe | Egg Curry Recipe

A very simple, easy to make traditioal Maharashtrian Anda Curry Recipe | Egg Curry Recipe has all the goodness of freshly grounded curry powder & paste, caramelised onions, tomatoes and dessicated coconut.

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: Main Course

Cuisine: Indian, Maharashtrian

Keyword: Egg curry recipe, Maharashian anda curry, Saoji egg curry

Servings: 3

Author: Lata Lala

Ingredients

For Making the Egg Curry powder

• Black peppercorns - 8
• Cinnamon - ½ inch stick
• Cloves - 4
• Mace / Javitri - ½ a piece
• Bay leaves - 2 small
• Shahi jeera / Caraway seeds - ½ tsp
• Star anise - 1
• Green cardamom - 1
• Black cardamom - 1 only the seeds
• Oil 1 tsp

For Making the Egg Curry paste

• Onions - 2 medium finely sliced
• Tomatoes - 2 medium sized grated
• Garlic - 8 medium-sized cloves
• Ginger - ½-inch
• Dry dessicated coconut - 2 tbsp
• Roasted gram/chana dal - 1 & ½ tbsp
• Oil - 2 tbsp
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tbsp
• Coriander powder - 1 tbsp
• Salt - to taste
• Bay leaf - 1
• Hard boiled eggs - 6
• Hot water - 1 cup or more
• Coriander leaves - 2 tbsp finely chopped

Instructions

• To begin making Maharashtrian Egg Curry Recipe, hard boil the eggs for 8 to 10 minutes. Let it cool down, peel the shells and keep this aside.

To make curry powder

• To make Maharashtrian egg curry, first we need to make the egg curry powder. For that heat a pan and put in all the whole spices.
• Roast these with a teaspoon of oil just to coat them. On a slow flame, roast the spices by continuosly stirring it till it turns aromatic.
• Switch off the flame and let it cool down a bit. Grind it to powder. Keep it aside.

To make curry paste

• Heat 1 tbsp oil in the same pan (with all the flavours) add the sliced onions to it.
• Saute the onions on high flame stirring constantly until the colour turns dark brown.
• Add ginger, garlic, dalia/roasted gram, and dried coconut.
• Saute nicely for a while. Switch off the flame and let it cool down for a while.
• Grind everything by using very little water to make thick curry paste.

To make egg curry

• Heat the leftover of the oil in the same pan. Make lengthwise incisions on to eggs or poke eggs with toothpick.
• Shallow fry the eggs in hot oil until it achieves golden brown colour. Remove and keep it aside.
• Once it cools down cut all the eggs into two halves and sprinkle red chilli powder and some salt.
• Heat the remaining oil again on low flame till it's warm. Add the dry  curry powder that we just prepared.
• Add the ground onion paste, grated tomatoes, red chili powder, turmeric powder, coriander powder, and a bay leaf.
• Cook till tomatoes are incorporated well in the masala.
• Saute the masala on medium heat until it starts to release nice aroma and the oil begins to seperate from the masala.
• After that add in the tossed eggs and saute them with the masala for a couple of minutes so that masala is coated well to eggs.
• Next add the hot water to it to adjust the consistency and bring the egg curry to a boil.
• You may add more water to adjust the consistency of the gravy, if you wish to eat it with rice.
• You can keep the gravy thick if you wish to eat it with chapati/flatbread.
• Let the egg curry simmer for few more minutes. In the last garnish with coriander leaves and serve hot.
• Serve Maharashtrian egg curry with rice or chapati and lemon on the side.

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