Egg Masala Curry Recipe | Restaurant style Anda Masala

Egg Masala Curry Recipe is a simple recipe and the preparation is inspired by one of my favorite restaurants in India. It is a classic North Indian dish of hard-boiled eggs swimming in a spiced onion tomato-based gravy. This curry goes very well with almost anything like steamed rice, Indian flatbread, pulao, jeera rice, and even with biryani.

Egg Masala Curry is one of the most popular egg dishes and is prominent in almost all North Indian restaurants, dhabas (only in places serving meat), or street vendors’ menus. Each restaurant and dhaba has its own way to prepare its version of this dish. The ingredients and preparation style add a unique taste.

I have already shared quite a few restaurant style recipes. While I’m sharing yet another restaurant-style recipe, the making process is quite different. This restaurant-style egg masala curry is so good and tastes close to what you get in North Indian restaurants or dhabas.

egg masala curry recipe

About Egg Masala Curry Recipe

Restaurant style Egg Masala Curry Recipe is a North Indian creamy curry where hard-boiled eggs are simmered in a rich, creamy, and luscious gravy made using onions, tomatoes, cashews, melon seeds, and aromatic spices.

My take on this restaurant-style dish can be prepared in just around 40 minutes.

I had anda curry at many different restaurants and dhabas. I loved the flavor experience so much each time that I just had to try my hand at replicating those incredible flavors at home.

If you know me, I love to make restaurant and dhaba-style dishes at home. What’s awesome is that I have made the recipe simple for you so that you can make a restaurant-style egg curry easily at home.

The base gravies are the secret behind the restaurant’s preparing different dishes quickly in minutes. I have prepared basic curry sauce by pressure-cooking onions, tomatoes, green chili, cashews, and muskmelon seeds until they turn soft and mushy.

This egg masala curry recipe is spiced but not spicy/hot. It has a balance of flavors – a small amount of heat from the red chili powder, a slight tang from the tomatoes, and a hint of sweetness from sugar. Toward the end, adding kasoori methi brings the dish together by making it very aromatic and fragrant.

My egg masala curry recipe calls for a number of store-bought spice powders. I have added them in less quantity. Each adds to the characteristic deep flavors, which makes the sauce unique in flavor.

My restaurant style Egg Masala Curry Recipe has 4 steps

1. Hard boil the eggs.

2. Make base masala paste.

3. Make the restaurant-style gravy.

4. Simmer eggs in the gravy.

Reasons to make

Foolproof recipe.

Finger-licking good.

Burst ofamazing flavors.

Enjoy this scrumptious delicacy with bread or rice!

Can be enjoyed by kids and adults alike.

Leftovers taste even better the next day!

Pro Tips

1. Do not add raw eggs to the hot boiling water. There are chances that the eggs can crack due to the shock of high temperature.

2. A typical restaurant curry has a lot of oil oozing out of the gravy. However, you can use less oil or as mentioned in my recipe card.

3. Do not skip on Deggi Mirch or Kashmiri Red Chili powder. It is key to adding a natural vibrant red color to the gravy without the use of any artificial food color.

4. Restaurant style curry is incomplete without cashews. It adds richness, creaminess, and thickens the gravy.

5. Cook the masala well until the oil separates. Do not overcook the masala, the gravy can taste slightly bitter.

6. Dried fenugreek leaves (also known as kasuri methi) is one of the secret ingredients in restaurant-style dishes. It brings a special flavor to Indian dishes.

7. Thicken the sauce to the right consistency. The restaurant-style dish is defined by the thick and creamy gravy.

8. By mistake, if the sauce is too liquidy, continue to simmer without covering the pan until it reaches the desired consistency.

9. The boiled eggs simmer in the sauce for just a few minutes until ready to serve.

Ingredients

Eggs: I prefer to use either free-range eggs or organic eggs.

Oil: For restaurant style dishes I use refined oil as it has a neutral flavor. You can use any cooking oil.

For fresh Masala base: Onion, tomatoes, green chilli, cashews, and melon seeds.

Spices: Turmeric powder, red chilli powder, kashmiri red chili powder, tandoori masala, chicken masala, garam masala, coriander powder, and salt.

Herbs: coriander leaves and kasuri methi.

Seasonings: salt to taste.

How to make Dhaba style Anda Masala

Step 1: Hard boil the eggs

1. In a deep bowl, add eggs and fill the pot with water until the eggs are submerged.

2. Boil on low flame for 10-12 minutes or until the eggs are well cooked. Turn off the flame and let them cool.

Meanwhile, you can proceed with Step 2.

3. Peel and keep them aside.

Step 2: Make the Masala Paste

1. In a pressure cooker, add onion, tomatoes, green chili, cashews, melon seeds, and oil. Add 1/4 cup of water and pressure cook for 3 whistles over medium flame.

In restaurants, this step is done in a large vessel over the stovetop. To make it convenient and reduce cooking time, I’m using a pressure cooker.

2. Turn off the flame and let the pressure release naturally.

3. Cool completely and transfer to the blender jar. Blend to a smooth paste without adding water. Keep aside.

If you want very smooth gravy you can pass the masala paste through a strainer to get rid of seeds and any coarse bits of tomato peel.

Step 3: Make the Egg Masala Curry

4. Heat oil in a heavy bottom pan over medium flame. When hot, add the cumin seeds and let them crackle.

5. Add the chopped onions and saute until they turn a light brown color.

Be patient while sauteeing the onions. Do not saute on high flame.

6. Once onions change color, add ginger garlic paste, little water, turmeric powder, and Kashmiri red chilli powder.

The water will stop the cooking of onions and also prevent the spices from burning.

7. Mix well and saute till the raw smell of powdered spices goes away and oil separates.

8. Add the pureed base masala paste and mix well.

Be careful as the masala paste splatters as it cooks.

9. Cover the pan and cook the masala on low flame for 10 minutes.

Stir at regular intervals (after every 2-3 minutes) to prevent the masala from sticking to the bottom of the pan. If you notice the masala sticking to the pan, add little water asap and scrape clean the pan. Continue cooking and monitoring.

10. Cook the masala until most of the moisture is evaporated and the oil starts to ooze out.

This step is mandatory.

11. Add red chili powder, coriander powder, tandoori masala, chicken masala, garam masala, and salt.

12. Continue to saute until the oil separates and the masala leaves the sides of the pan.

If you add oil as mentioned in the recipe, you will notice oil released on the sides of the masala. If quantity of oil is less than mentioned you may not see oil separating.

13. Add hot water and give a good mix.

Always add hot water while making curries as it will maintain the temperature.

14. Add sugar and mix well.

15. Add kasuri methi.

Crush the dried leaves between your palms before adding them to the gravy.

16. Add the boiled eggs (prick them with a fork or make lengthwise 3-4 slits on the eggs with a knife). Saute for 1-2 minutes with the masala so that eggs get well coated with the masala. Simmer on low flame for 5 minutes or until the oil separates.

17. Lastly, add chopped coriander leaves and give a quick mix.

Restaurant-style Egg Masala Curry is ready. Serve hot or warm with rice variety or Indian bread.

Serving Suggestions

My all-time favorite bread to serve with egg masala curry is tandoori roti or butter naan along with some onion and lemon wedges. Other amazing bread options are rumali roti, lachha paratha.

At home, we love eating egg masala curry with plain paratha, chapati, or roti.

The creamy gravy pairs well with even rice, here are my recommendations – basmati rice, veg pulao, jeera rice, and bagara rice.

Storage Suggestions

Leftovers will last for up to 4 days in the refrigerator, but I recommend to consume within 2 days. Before serving, reheat in a microwave or in a pan on the stovetop. If the gravy looks thick, add little water while reheating.

Save time prepping this recipe: Make the base gravy, cool it to room temperature, and refrigerate it in an airtight container for 3-4 days. To increase the shelf life, be generous with oil while cooking. Gravies like this taste better when the flavors have a chance to rest.

For longer storage, freeze in small portions in an airtight container or zip-top freezer bags for up to 2 months. When required, remove from fridge/freezer and bring to room temperature. Reheat the base gravy and simmer the freshly boiled eggs for 5 minutes.

Variations

1. The base gravy is versatile. You can substitute eggs with paneer, vegetables, mushrooms, or chicken. Paneer can be added directly at the end, and mushrooms, vegetables, and chicken should be cooked before adding to the curry.

2. To make the gravy creamier, replace water with milk (boiled and cooled).

3. I omitted cream to make the sauce lighter. If you are making it for guests, for a party, or for a special occasion add 3 to 4 tbsp cream towards the end and do not cook further.

4. Can stir-fry the boiled eggs. In a pan add oil and fry the eggs on medium to low flame from all sides until the outer surface is crispy.

More Restaurant style Recipes

Paneer Butter Masala

Matar Paneer

Mix Veg Curry

Shahi Paneer

Palak Paneer

If you’ve tried this Restaurant style Egg Masala Curry Recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.

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Recipe Card

Egg Masala Curry Recipe | Restaurant style Anda Masala

Author: Santosh Allada
Learn to make North Indian restaurant style Egg Masala Curry with detailed step by step pictures. With this recipe, you can easily replicate the restaurant signature luscious gravy that goes very well with any Indian Bread or steamed rice. 
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Curry, Main Course
Cuisine North Indian
Servings 3 people

Ingredients
  

Base Masala Paste

  • 1 tbsp Oil
  • 1 large Onion (cut into 4)
  • 3 medium size Tomato
  • 1 number Green chilly
  • 5-6 whole Cashews
  • 3 tbsp Muskmelon seeds (magaz/kharbooja bheej)
  • 1/4 cup Water

Egg Masala Curry

  • 4-5 numbers Eggs (hard boiled)
  • 1/4 cup Oil
  • 1/2 tsp Cumin (jeera)
  • 1 medium Onion (finely chopped)
  • 1/2 tbsp Ginger-garlic paste
  • 1/2 tsp Turmeric powder
  • 1/2 tbsp Kashmiri red chili powder
  • 1-2 tsp Red chili powder
  • 1/4 tsp Tandoori masala powder (any good brand)
  • 1/4 tsp Chicken masala powder (any good brand)
  • 1/8 tsp Garam masala
  • 1.5-2 cups Water (preferably hot)
  • Salt to taste
  • 2-3 tbsps Coriander leaves

Instructions
 

How to hard boil the eggs

  • In a deep pan, add eggs and fill the pot with water until the eggs are submerged.
  • Boil on low flame for 10-12 minutes or until the eggs are well cooked. Turn off the flame and let them cool.
  • Peel and keep them aside.

How to make the Base Masala Paste

  • In a pressure cooker, add onion, tomatoes, green chili, cashews, melon seeds, and oil. Add 1/4 cup of water and pressure cook for 3 whistles over medium flame.
  • Turn off the flame and let the pressure release naturally.
  • Cool completely and transfer to the blender jar. Blend to a smooth paste without adding water. Keep aside.

How to make the Egg Masala Curry

  • Heat oil in a heavy bottom pan over medium flame. When hot, add the cumin seeds and let them crackle.
  • Add the chopped onions and saute until they turn a light brown color.
  • Once onions change color, add ginger garlic paste, little water, turmeric powder, and Kashmiri red chili powder.
  • Mix well and saute till the raw smell of powdered spices goes away and the oil separates.
  • Add the ground masala paste and mix well.
  • Cover the pan and cook the masala on low flame for 10 minutes.
  • Cook the masala until most of the moisture is evaporated and the oil starts to ooze out.
  • Add red chili powder, coriander powder, tandoori masala, chicken masala, garam masala, and salt to taste.
  • Continue to saute until the oil separates and the masala leaves the sides of the pan.
  • Add hot water and give a good mix.
  • Add sugar and kasuri methi. Mix well.
  • Add the boiled eggs (prick them with a fork or make lengthwise 3-4 slits on the eggs with a knife).
  • Saute for 1-2 minutes with the masala so that eggs get well coated with the masala. Simmer on low flame for 5 minutes or until the oil separates.
  • Lastly, add chopped coriander leaves and give a quick mix.
  • Restaurant-style Egg Masala Curry is ready. Serve hot or warm with rice variety or Indian bread.

Notes

Hard boil the eggs and make 3-4 slits lengthwise on the boiled eggs to help the curry seep in them.
Cook the base gravy well until the oil separates. It is an indication that the masala is cooked well.
I use a mix of cashews and melon seeds as they are less expensive than cashews.
Adjust the quantity of spices depending on the spice preference.


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