Anda Apna Apna: 20 Egg Curry Recipes from India

Egg-drop curries like shakshouka to jaw-dropping roast– it’s all in there.

Suman Mahfuz Quazi

What came first, the chicken or the egg? We leave that for you to figure. But an egg is to the kitchen, what a quarter note is to music. If you have your finger on the pulse of the 4-beat count, you can create any rhythm you like. Similarly, as the saying goes, when in doubt, "put an egg on it,” and you can whip up multiple dishes. Whether you spruce up your sunny side up with grated cheese, sprinkle peri peri on your hard-boiled eggs, or dunk it into leftover gravy for a satisfying meal—the egg is your oyster.  

Versatile and ubiquitous, the beauty and simplicity of eggs make them the star ingredient in recipes the world over, and a preferred superfood for almost all meals. Understandably then, almost every community in India too has its own egg curry, not to mention the variations these regional egg recipes receive in each household. 

Here are egg versions from the length and breadth of the country. In other words, a handy list to bookmark for when you need to dish out a meal in minimum time. 


Dimer Dalna, West Bengal

In Bengali homes, the dimer dalna is at once a comfort food and an exquisite dish. What sets it apart, is that here, boiled eggs, lightly coated in salt and turmeric, are first pan-fried before being dunked into a hearty, but sensibly spiced gravy, feat garam masala, mustard oil, cumin, red chilli, turmeric powders and of course, potatoes – the Bengali modus operandi. Ideally, dimer dalna is prepared with duck eggs, though the internet is replete with recipes that make use of regular eggs. 
Check the recipe out here


Aloo Konir Dom, Assam 

The traditional Assamese egg curry is called aloo konir dom, meaning egg and potato gravy. Guntas Sethi Bhasin, a Le Cordon Bleu-trained patisseries chef from Mumbai, who picked up the recipe from her Assamese house help, shares that this dish is eaten with steamed Joha rice. The fiery curry – similar to dimer dalna – makes use of boiled eggs, into which you make small slits, rub it with turmeric, salt and chilli powder, deep fry it and then add it to a rich gravy in which the potatoes have been cooking!
Check the recipe out here.


Dum Ke Ande, Hyderabad   

Dum ke ande is a rather unusual recipe, originally from Pakistan, which is prevalent in some families in Hyderabad. It strangely makes use of ground poppy, muskmelon and watermelon seeds, cooked together along with everyday Indian spices in an onion-tomato gravy. Once the spices are cooked, clearings are made in the gravy and eggs are added and cooked for a few minutes with the lid on. Think of it like a Pakistani shakshouka, if you will!
Check the recipe out here


Ande ka Khagina, Hyderabad 

Like France’s oeufs brouillés and Latin-America’s huevos revueltos – both iterations of what we simply know as scrambled eggs – Pakistanis and Afghanis have their own version known as ande ka khagina. The dish, now mostly found in Hyderabad, is an aromatic scramble that can be eaten for breakfast/lunch/dinner. Eggs, tomatoes, onions, cumin, coriander and chillies come together to give you this flavourful treat!
Check the recipe out here.


Nadan Mutta Roast, Kerala 

The nadan mutta roast, better known as Kerala egg roast, is a hearty egg curry prepared with fennel seeds, garam masala, chilli, turmeric, pepper and curry leaves, all tempered in coconut oil, along with tomato and onion, blanketing hard-boiled eggs. A vibrant dish best enjoyed with fully appams. 
Check the recipe out here


Muttai Masala, Andhra Pradesh

Like Kerala, Andhra Pradesh has its own egg roast, aka muttai masala, which comprises boiled eggs coated in piquant gravy flavoured with a super delicious Chettinad masala derived from dry-roasting coriander seeds, garlic, ginger, coconut, fennel seeds, peppercorns, poppy seeds, cumin seeds and red chill. Mop it up with a mound of steaming hot ghee rice or soft and flaky parottas (the GST is worth it)!
Check the recipe out here


Egg Kulambu, Tamil Nadu  

Translating literally to egg curry, egg kulambu is a fixture of Tamilian cuisine, and like many other South Indian egg curries, this one, too, features shallow-fried and boiled eggs. A traditional egg kulambu recipe, makes use of tamarind and desiccated coconut, along with spices (cumin, red chilli, fennel, poppy seeds, etc.). A well-rounded recipe good for any meal. 
Check the recipe out here


Udaitha Muttai Kuzhambu, Tamil Nadu 

Also, from a Tamil kitchen, udaitha muttai kuzhambu is ingenuous because it requires you to poach your eggs directly in the curry. Typically eaten with rice, this egg drop curry calls for curry leaves, spices, grated coconut, fennel, cumin and cinnamon, all cooked together with onion and tomato in a luxurious gravy into which the eggs are then directly dropped, much like the dum ke ande and again, shakshouka. 
Check the recipe out here


Nanjil Naatu Egg Kari, Tamil Nadu  

This sprightly egg curry combines regular spices, such as cumin, coriander, chilli and curry leaves with kalpasi or patthar ka phool commonly known as black stone flower in India. The sprightly curry also makes use of lime, fried gram dal or, pottukadalai, coconut and cashews, which gives it a slightly creamy and citrusy undertone. A must-try, again, from Tamil Nadu.  
Check the recipe out here

10. Egg Pulusu, Andhra Pradesh 


Relatively better known than some of the other egg curries from the Deccan belt, egg pulusu – a tangy-spicy egg curry – is Andhra Pradesh’s gift to India. The lively recipe consists of fenugreek and mustard seeds, onion, split green chillies, turmeric, coriander, cumin and chilli powder elevated with fresh curry leaves – loads of it – and tamarind water for an added kick. Try it!
Check the recipe out here.


Egg Masala Curry, Bihar

Bihar’s anda masala curry is uncannily similar to Bengal’s, which is no surprise, confirms veteran restaurateur Anurag Katriar who hails from the state. Here, too, boiled eggs are shallow fried in mustard oil and then, added to a zesty gravy made with onion, tomato paste, chillies and a spice mix, comprising cumin, turmeric and garam masala. Frying the eggs help give it a crispy texture. 
Check the recipe out here.

12. Anda Aamlet Tarkari, Odisha

Bengalis will not like this, but Odisha knows its food. Nuanced recipes come together with intelligent spice combinations to give you a range of Odia dishes – a cuisine that deserves more merit. The Odia egg curry aka anda aamlet tarkari is unique, because unlike most other recipes, it uses omelets, rather than boiled eggs; brought together with a touch of paanch phoron (known as pancha phutana in the state) and other spices cooked with onion and tomato in mustard oil, offset by a pinch of sugar. Oh, and the omelet has a companion – aloo!
Check the recipe out here.


Anda Jholo, Odisha  

The other delicious egg curry from Odisha is colloquially called anda jholo, perhaps derived from the word jhol, which typically denotes a thin, watery gravy. Here, Odisha sticks to the norm and makes use of boiled eggs, immersed in a flavourful coconut-milk-based gravy, which is uplifted with dry roasted masalas. 
Check the recipe out here


Dhaba Style Egg Curry, Punjab

The highways of northern India might not anthropologically qualify as a community but has done more than we can explain in terms of shaping India’s cuisine. A treatise on egg curries, as such, would be incomplete without a dhaba-style curry, and the ones prevalent in Punjabi dhabas call for boiled eggs cooked in a rich onion-and-tomato gravy, tempered with whole spices and finished off with a touch of cashew paste and cream for that added lusciousness. 
Check the recipe out here.


Seyal Anna Anday, Kutchh Region 

Yes, it’s Sindhi! The diasporic community has a bunch of undiscovered recipes, the traditional egg curry aka seyal anna anday, being one. For this, sliced potatoes are added to sautéed onions, along with tomato, garlic, spice, dry fenugreek leaves (methi) and cooked till tender. To this, eggs are directly added – like the Pakistani/Hyderabadi and Tamil egg curry reminiscent of shakshouka – and topped off with a ground dry roasted spices, like cumin, coriander, peppercorn and red chilli!
Check the recipe out here.


Muttakakkam, Kerala 

Though little is known about this dish and it’s literally impossible to grab a copy of the recipe from the net, Moplah or Mappila cuisine – referring to Muslims of the Konkan belt stretching from Kasaragod in north Kerala to Kozhikode down south – does have an egg roast, akin to the Kerala mutta roast, called muttakakkam. With a few Manglorean influences, this one’s believed to be fiery!
Check it out here


Papeta Per Eeda, Parsi 

From the Parsi kitchen and fairly popular, papeta par eeda bears resemblance to the Sindhi seyal anna anday and features poached eggs topped on potatoes coated in a thick, juicy gravy that has the kick of tomato, cumin and garlic and packs a punch. 
Check the recipe out here.


Egg Ghee Roast, Mangalore  

famous ghee roast, though originally made with mutton or prawns, has adapted to suit urban palates to become chicken and egg ghee roast, too. The famed spice mix is made with a combination of ingredients, ranging from jaggery and tamarind to chillies. The dish is sinful and brimming with the warm, umami redolence of ghee.
Check the recipe out here


Thool Zamboor, Kashmir

Similar to egg curries in the East and South, Kashmir’s iteration, thool zamboor, too, makes use of pan-fried golden-brown eggs. Hardboiled eggs are fried in mustard oil and a gravy – featuring onion, tomato, asafetida, whole garam masalas – is cooked in the same oil. While, Kashmiri Pandits make this recipe without onion and tomato, some versions make use of the quintessential Indian gravy makers. 
Check the recipe out here


Anda Rassa, Kolhapur

Kolhapur’s little-known cuisine is a haven for those who love a solid kick of spice in their food. The anda rassa, native to the Maharashtrian town, is akin to some of its southern counterparts in that it makes use of mustard seeds, coconut, but uses boiled eggs directly rather than pan-frying them. The anda rassa, with its hot and spicy flavours packs a punch and is best enjoyed with bhakri or rice. 
Check the recipe out here



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