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Qorma, salan & curries

Anda Curry Recipe

انڈا کری بنانے کا طریقہ

Boiled eggs, fried until blistered, simmered in a well-browned onion and tomato salan: the cheap, fast curry every Pakistani home knows.
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Illustration of Anda Curry

Prep

10 min

Cook

35 min

Total

45 min

Serves

4

Difficulty

Easy

Spice

Medium hot

Anday ka salan is what Pakistani homes cook when there is no meat in the fridge and dinner has to be on the table in under an hour. Hard-boiled eggs are scored and fried briefly so the masala clings to them, then simmered in a gravy of browned onions, tomatoes and yogurt. The browning of the onions is what gives the salan its colour and depth, so take your time over it.

Ingredients

4 servings

For 4 servings

Measures

For the eggs

To finish

Method

  1. Put the eggs in a pan of cold water, bring to the boil and boil for 9 minutes. Move them to cold water, peel, and make 3 or 4 shallow cuts down the sides of each.

    ⏱ 12 min

  2. Rub the eggs with the turmeric, red chilli and salt. Heat the oil in a pot on medium heat and fry the eggs, turning, until the whites blister and turn golden. Lift out.

    ⏱ 3 min

  3. In the same oil fry the onions, stirring often, until evenly deep golden brown.

    ⏱ 10 min

  4. Add the ginger-garlic paste and fry for a minute, then add the tomatoes, salt, red chilli powder, turmeric, coriander and cumin powder. Cook until the tomatoes soften.

    ⏱ 5 min

  5. Lower the heat, stir in the yogurt and bhuno until the masala is thick and the oil separates. Add a splash of water if it sticks.

    ⏱ 5 min

  6. Add the hot water and bring to a boil. Slide in the eggs, cover and simmer on low heat so they take in the gravy.

    ⏱ 8 min

  7. Add the garam masala and green chillies, simmer for 2 more minutes, scatter the coriander and serve.

    ⏱ 2 min

Tips for the best result

  • Add 2 halved potatoes with the water and simmer until tender before the eggs go in for the classic aloo anda version.
  • Cover the pan while frying the eggs; they can pop and spit hot oil.

Common mistakes

  • Skipping the cuts on the eggs. Without them the gravy slides off and the eggs taste plain inside.
  • Pulling the onions off while still pale. The curry then tastes sweet and raw rather than rich.

How to serve

Serve hot with roti, paratha or plain rice.

Storing and reheating

Keeps 2 days in the fridge. Reheat gently with a splash of water. Do not freeze; boiled egg whites go rubbery.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
325kcal
Protein
12g
Fat
26g
Carbs
12g
Fibre
2.6g
Sodium
850mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 69

Whole dish ≈ Rs 275 · 96% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Anda Curry: questions people ask

Why should I fry boiled eggs before adding them to curry?

Frying gives the whites a slightly crisp, blistered surface that holds the masala and adds flavour. You can skip it, but the eggs will taste milder.

How do I stop the egg yolks from turning grey?

Do not boil the eggs longer than 9 to 10 minutes, and cool them in cold water straight away. The grey ring comes from overcooking.

Serve it with, and similar recipes

All salan and qorma recipes

Read this recipe in Urdu: انڈا کری بنانے کا طریقہ

https://handi.danixsoft.com/recipes/anda-curry · Handi, DanixSoft