Craving a spicy, restaurant-style dinner but short on time? This Instant Maharashtrian Egg Curry Recipe is the ultimate saviour for those busy weeknights. Known locally as Anda Curry or Anda Rassa, this dish brings the authentic, bold flavours of Maharashtrian cuisine straight to your kitchen in just a few minutes.
The secret to this “instant” version lies in using a pre-prepared Masala Paste (Vatan). When you are in a rush (ghai), this magic paste transforms simple boiled eggs into a rich, aromatic, and spicy curry that tastes exactly like what you’d get in a Dhaba or hotel. Whether you are a bachelor, a busy professional, or simply looking for a quick comfort meal, this Instant Egg Curry will surely impress your taste buds. It pairs perfectly with Bhakri, Chapati, or steamed rice. Let’s dive into this easy and flavorful recipe!
Also Read – Easy Egg Bhurji Recipe (Quick Indian Scrambled Eggs)
Ingredients:
- 12 Hard-Boiled Eggs (Peeled)
- 3 tbsp Oil (Adjust as per preference)
- 2 Bay Leaves (Tej Patta), broken into pieces
- 1 Medium Onion, finely chopped (Optional, but adds texture)
- 1 cup Prepared Masala Paste (Vatan) (A mix of Coconut, Green, and Onion pastes – See Tips section)
- 1/2 tsp Turmeric Powder (Haldi)
- 1.5 tsp Kanda Lasun Masala (Or spicy Red Chilli Powder)
- 1 tsp Garam Masala (Homemade preferred – See Tips section)
- Salt to taste
- 2.5 glasses of Water (Hot water recommended for better texture)
- Fresh Coriander Leaves, chopped for garnish
Also Read – Easiest Maharashtrian Egg Curry Recipe | Delicious Anda Curry
Step-by-Step Instructions:
- Heat the Oil: Place a large pot (top) on the stove and heat the oil. Add the bay leaves to the hot oil.
- Sauté Onions: Add the chopped onion and sauté until it turns translucent. Note: If you are in a super rush, you can skip the chopped onion and directly add the masala paste, but the onion adds a nice crunch.
- Fry the Masala Paste: Add the Prepared Masala Paste (Vatan) to the pot. Sauté it on medium flame for about 2 minutes. Since the vatan is usually pre-roasted, you don’t need to cook it for too long, just until it blends well with the oil.
- Add Spices: Lower the flame and add turmeric powder, Kanda Lasun Masala, and Garam Masala. Mix well and sauté for another minute until the spices release their aroma.
- Seasoning: Add salt to taste and give it a good mix.
- Add Water: Carefully pour in the water. Tip: Lower the flame while pouring water to avoid splashing. Increase the flame to medium-high and bring the curry (rassa) to a boil.
- Add Eggs: While the curry boils, make small slits on the boiled eggs with a knife (this helps the masala seep inside). Gently drop the eggs into the boiling curry.
- Simmer: Let the curry boil and simmer for 5–7 minutes on medium heat. The gravy will thicken slightly, and a nice layer of oil (tarri) will float on top.
- Garnish & Serve: Turn off the heat. Garnish with plenty of fresh coriander leaves. Your Instant Maharashtrian Egg Curry is ready!
Also Read – Aloo Baingan Recipe: Quick Eggplant and Potato Stir-Fry
Cooking Tips for Better Results:
- How to Make the Vatan (Masala Paste): The “1 cup Vatan” used here is actually a mix of three separately prepared pastes that you can make in advance and store for weeks:
- Coconut Paste: Roast dry coconut slices (without oil) until golden brown and grind to a coarse powder.
- Green Paste: Roast peeled garlic, ginger, green chillies, and coriander stems (without oil). Grind them into a paste with some salt.
- Onion-Tomato Paste: Roast sliced onions and tomatoes (without oil) until soft and charred. Grind into a fine paste with salt.
- Quick Method: For this recipe, you can simply roast onion, coconut, ginger, garlic, and coriander together and grind them into a single fine paste.
- Homemade Garam Masala: For the best flavour, roast coriander seeds, bay leaves, cardamom, cinnamon, cloves, star anise, black pepper, poppy seeds, sesame seeds, and dried rose petals. Grind them into a fine aromatic powder.
- Slit the Eggs: Always make shallow cuts on the boiled eggs. This ensures the flavourful rassa (gravy) penetrates the yolk, making the egg taste delicious inside out.
- Water Temperature: Always use hot water for the gravy. Cold water can lower the temperature of the oil and reduce the floating red layer (tarri/kat) that is essential for a hotel-style look.
- Consistency: Adjust the water quantity based on how you plan to eat it. Keep it thicker for Chapati and slightly thinner for Indrayani Rice.
Also Read – Masaledar Anda Masala Recipe: Restaurant Style Egg Curry
Variations:
- Fry the Eggs: For extra texture, you can shallow fry the boiled eggs in a little oil with turmeric and chilli powder before adding them to the curry.
- Vegetarian Version: Use the same gravy base but replace eggs with Mixed Vegetables, Potatoes, or Flower (Cauliflower).
- Meat Lovers: This exact masala base works wonders for Instant Chicken Curry or Mutton Curry. Just adjust the cooking time to ensure the meat is tender.
- Spicy Kolhapuri Style: Add a tablespoon of Kolhapuri Masala instead of Kanda Lasun Masala for an extra fiery kick.
Serving Suggestions:
- This Instant Maharashtrian Egg Curry tastes best when served hot with:
- Jowar or Bajra Bhakri (Millet flatbreads)
- Chapati or Paratha
- Steamed Rice or fragrant Indrayani Rice
- A side of raw onion slices and lemon wedges.
Also Read – Spicy Maharashtrian Chicken Sukka Recipe | Dry Chicken Fry
FAQs:
Q1: Can I use store-bought ginger-garlic paste?
Ans: Yes! If you don’t have the full Vatan prepared, you can use store-bought ginger-garlic paste and add desiccated coconut powder and fried onion paste separately.
Q2: How long can I store the Masala Paste (Vatan)?
Ans: If prepared separately (as mentioned in Tips) and roasted well without water, these pastes can be stored in the refrigerator for 15–20 days (or even a month), making them perfect for instant recipes.
Q3: What can I use if I don’t have Kanda Lasun Masala?
Ans: You can substitute it with a mix of Red Chilli Powder and Goda Masala (or extra Garam Masala) to get a similar flavour profile.
Q4: Is this recipe spicy?
Ans: Yes, Maharashtrian curries are typically spicy. However, you can adjust the Kanda Lasun Masala quantity to suit your taste preference.
Instant Maharashtrian Egg Curry Recipe | Hotel Style Anda Curry
Ingredients
- 12 Hard-Boiled Eggs Peeled
- 3 tbsp Oil Adjust as per preference
- 2 Bay Leaves Tej Patta, broken into pieces
- 1 Medium Onion finely chopped (Optional, but adds texture)
- 1 cup Prepared Masala Paste Vatan (A mix of Coconut, Green, and Onion pastes – See Tips section)
- ½ tsp Turmeric Powder Haldi
- 1.5 tsp Kanda Lasun Masala Or spicy Red Chilli Powder
- 1 tsp Garam Masala Homemade preferred – See Tips section
- Salt to taste
- 2.5 glasses of Water Hot water recommended for better texture
- Fresh Coriander Leaves chopped for garnish
Instructions
- Heat the Oil: Place a large pot (top) on the stove and heat the oil. Add the bay leaves to the hot oil.
- Sauté Onions: Add the chopped onion and sauté until it turns translucent. Note: If you are in a super rush, you can skip the chopped onion and directly add the masala paste, but the onion adds a nice crunch.
- Fry the Masala Paste: Add the Prepared Masala Paste (Vatan) to the pot. Sauté it on medium flame for about 2 minutes. Since the vatan is usually pre-roasted, you don't need to cook it for too long, just until it blends well with the oil.
- Add Spices: Lower the flame and add turmeric powder, Kanda Lasun Masala, and Garam Masala. Mix well and sauté for another minute until the spices release their aroma.
- Seasoning: Add salt to taste and give it a good mix.
- Add Water: Carefully pour in the water. Tip: Lower the flame while pouring water to avoid splashing. Increase the flame to medium-high and bring the curry (rassa) to a boil.
- Add Eggs: While the curry boils, make small slits on the boiled eggs with a knife (this helps the masala seep inside). Gently drop the eggs into the boiling curry.
- Simmer: Let the curry boil and simmer for 5–7 minutes on medium heat. The gravy will thicken slightly, and a nice layer of oil (tarri) will float on top.
- Garnish & Serve: Turn off the heat. Garnish with plenty of fresh coriander leaves. Your Instant Maharashtrian Egg Curry is ready!
