Are you looking for a dinner recipe that tastes like it came from a fancy restaurant but is actually easy to make at home? This Masaledar Anda Masala recipe is the answer. Also known as “Royal Egg Curry,” this dish features hard-boiled eggs simmered in a rich, creamy gravy made from onions, tomatoes, and cashews.
Unlike a standard egg curry recipe, this version uses a special boiled onion and nut paste that gives the gravy a silky smooth texture and a deep, luxurious flavour. It’s the perfect comfort food for weeknights or special weekend meals. Whether you are a beginner in the kitchen or a pro, this Indian egg recipe will impress everyone at the table. Let’s dive into how to make this delicious Anda Masala step-by-step!
Also Read – Easy Egg Bhurji Recipe (Quick Indian Scrambled Eggs)
Ingredients List:
- For the Special Gravy Paste:
- 2 Medium Onions
- 1 Small Tomato
- 7 Cashew Nuts (Kaju)
- 1/2 inch Ginger piece
- 1 Green Chilli (light green/less spicy variety preferred)
- 7-8 Garlic Cloves
- 4-5 Thick Coriander Stems (do not throw these away!)
- Water (for boiling)
- For Frying the Eggs:
- 6 Hard-Boiled Eggs (peeled and slightly slit)
- 1 tsp Oil
- 1 tbsp Butter
- 1 pinch Salt
- 1 pinch Red Chilli Powder
- For the Masala Gravy:
- 1 Bay Leaf (Tej Patta)
- 1/2 Star Anise (Chakri Phool)
- 4 Black Peppercorns (Kali Miri)
- 1/2 inch Cinnamon Stick (Dalchini)
- 1 Green Cardamom (Elaichi)
- 2 Cloves (Laung)
- 1 tbsp Red Chilli Powder (mix of spicy and colour)
- 1/2 tbsp Cumin & Coriander Powder (Dhana-Jeera Powder)
- 1/2 tbsp Garam Masala
- 1/4 tsp Turmeric Powder (Haldi)
- Salt to taste
- Fresh Coriander Leaves (chopped, for garnish)
Also Read – Easiest Maharashtrian Egg Curry Recipe | Delicious Anda Curry
Step-by-Step Instructions:
- Prepare the Base: In a pot, add the onions, tomato, cashews, ginger, and green chilli. Add enough water to cover them and boil on medium heat for 5-7 minutes. Do not overcook.
- Make the Paste: Drain the boiled ingredients, but save the water (don’t throw it away!). Let the ingredients cool slightly. Transfer them to a blender along with the garlic cloves and coriander stems. Blend into a fine, smooth paste. You likely won’t need extra water, but if you do, use a splash of the reserved boiled water.
- Fry the Eggs: Heat oil and butter in a pan or kadai. Add the boiled eggs (make sure you have made small cuts/slits in them). Sprinkle a pinch of salt and red chilli powder. Fry on medium heat for 1-2 minutes until the skin is slightly golden and blistered. Remove the eggs and set aside.
- Sauté Whole Spices: In the same pan with the remaining oil/butter, add the bay leaf, star anise, peppercorns, cinnamon, cardamom, and cloves. Sauté for a few seconds until fragrant.
- Cook the Masala Paste: Add the prepared onion-cashew paste to the pan. Sauté on medium heat for 2 minutes.
- Add Ground Spices: Lower the heat and add turmeric, red chilli powder, cumin-coriander powder, garam masala, and salt. Mix well and sauté for another 2 minutes until the masala becomes dry and the oil starts to separate.
- Simmer the Gravy: Pour in the reserved water (from step 1) to adjust the consistency of the gravy. If you want it thinner, add a little plain water. Cover and cook on low heat for 5-7 minutes.
- Combine and Serve: Once the oil separates on top, add the fried eggs and chopped coriander leaves. Mix gently. Cover again and let it simmer for a final 5-7 minutes to let the flavours absorb. Serve hot!
Also Read – Flavourful Egg Masala Recipe
Cooking Tips:
- Don’t Waste Nutrients: The water used to boil the onions and tomatoes is flavorful. Using it to thin the gravy adds more taste than plain water.
- Slit the Eggs: Making shallow vertical cuts on the boiled eggs helps the masala seep inside the egg, making it tasty from the inside out.
- Coriander Stems: Using coriander stems in the paste adds a fresh, intense aroma that leaves don’t provide.
- Butter is Key: Using a mix of oil and butter prevents the butter from burning while giving the dish a rich, restaurant-style taste.
Variations:
- Spicy Version: Add 1-2 extra green chillies to the paste and increase the red chilli powder quantity for a “Dhaba style” kick.
- Kids-Friendly Version: Reduce the red chilli powder and skip the green chilli. You can increase the cashew count or add a tablespoon of fresh cream for a milder, sweeter gravy.
- Vegan Version: Substitute the butter with oil or vegan butter. Replace the boiled eggs with cubes of tofu, boiled potatoes, or cauliflower florets.
- Paneer Version: This gravy base is excellent for paneer. Simply swap the fried eggs for lightly fried paneer cubes to make a “Paneer Masala.”
Also Read – Egg Masala Recipe Using Fresh Homemade Spice Blend
Serving Suggestions:
- This Masaledar Anda Masala has a thick, luscious gravy that pairs perfectly with:
- Breads: Tandoori Roti, Butter Naan, Chapati, or Paratha.
- Rice: Jeera Rice, Steamed Basmati Rice, or Peas Pulao.
- Sides: A simple onion-cucumber salad or roasted papad completes the meal.
FAQs:
Q1: Can I make this Anda Masala recipe without cashews?
Ans: Yes, you can. Cashews provide thickness and richness. If you don’t have them, you can substitute with 1 tablespoon of melon seeds (magaz) or simply use a little fresh cream at the end.
Q2: How long can I store this egg curry?
Ans: This dish tastes best fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before eating.
Q3: Can I use ready-made ginger-garlic paste?
Ans: Yes. If using ready-made paste, add it directly to the pan after the whole spices (Step 4) instead of blending it with the onions.
Q4: Is this recipe gluten-free?
Ans: Yes, the recipe ingredients are naturally gluten-free. Just ensure your compounded spice powders (like hing or garam masala) don’t contain added flour extenders.
Q5: Why do we boil the onions first?
Ans: Boiling the onions removes their raw, pungent smell and gives the gravy a sweeter, creamier base, which is typical of “Royal” or Mughlai-style gravies.
Also Read – Hotel Style Egg Masala
Masaledar Anda Masala Recipe: Restaurant Style Egg Curry
Ingredients
For the Special Gravy Paste:
- 2 Medium Onions
- 1 Small Tomato
- 7 Cashew Nuts Kaju
- 1/2 inch Ginger piece
- 1 Green Chilli light green/less spicy variety preferred
- 7-8 Garlic Cloves
- 4-5 Thick Coriander Stems do not throw these away!
- Water for boiling
For Frying the Eggs:
- 6 Hard-Boiled Eggs peeled and slightly slit
- 1 tsp Oil
- 1 tbsp Butter
- 1 pinch Salt
- 1 pinch Red Chilli Powder
For the Masala Gravy:
- 1 Bay Leaf Tej Patta
- 1/2 Star Anise Chakri Phool
- 4 Black Peppercorns Kali Miri
- 1/2 inch Cinnamon Stick Dalchini
- 1 Green Cardamom Elaichi
- 2 Cloves Laung
- 1 tbsp Red Chilli Powder mix of spicy and colour
- 1/2 tbsp Cumin & Coriander Powder Dhana-Jeera Powder
- 1/2 tbsp Garam Masala
- 1/4 tsp Turmeric Powder Haldi
- Salt to taste
- Fresh Coriander Leaves chopped, for garnish
Instructions
- Prepare the Base: In a pot, add the onions, tomato, cashews, ginger, and green chilli. Add enough water to cover them and boil on medium heat for 5-7 minutes. Do not overcook.
- Make the Paste: Drain the boiled ingredients, but save the water (don't throw it away!). Let the ingredients cool slightly. Transfer them to a blender along with the garlic cloves and coriander stems. Blend into a fine, smooth paste. You likely won't need extra water, but if you do, use a splash of the reserved boiled water.
- Fry the Eggs: Heat oil and butter in a pan or kadai. Add the boiled eggs (make sure you have made small cuts/slits in them). Sprinkle a pinch of salt and red chilli powder. Fry on medium heat for 1-2 minutes until the skin is slightly golden and blistered. Remove the eggs and set aside.
- Sauté Whole Spices: In the same pan with the remaining oil/butter, add the bay leaf, star anise, peppercorns, cinnamon, cardamom, and cloves. Sauté for a few seconds until fragrant.
- Cook the Masala Paste: Add the prepared onion-cashew paste to the pan. Sauté on medium heat for 2 minutes.
- Add Ground Spices: Lower the heat and add turmeric, red chilli powder, cumin-coriander powder, garam masala, and salt. Mix well and sauté for another 2 minutes until the masala becomes dry and the oil starts to separate.
- Simmer the Gravy: Pour in the reserved water (from step 1) to adjust the consistency of the gravy. If you want it thinner, add a little plain water. Cover and cook on low heat for 5-7 minutes.
- Combine and Serve: Once the oil separates on top, add the fried eggs and chopped coriander leaves. Mix gently. Cover again and let it simmer for a final 5-7 minutes to let the flavours absorb. Serve hot!
