Anda Ka Khana (Spiced Egg Curry)
Anda Ka Khana (Spiced Egg Curry) is a easy North Indian recipe that serves 4. 250 calories per serving.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $4.57 total, $1.14 per serving
Ingredients
- 2 tablespoons Cooking oil (Any neutral oil (sunflower, canola, vegetable))
- 8 medium Onion (Finely chopped)
- 1 tablespoon Ginger-garlic paste (Fresh or store-bought)
- 1 tablespoon Red chili powder (Adjust to taste)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt (Adjust to taste)
- 2 whole Green chilies (Slit lengthwise)
- 2 tablespoons Fresh cilantro (coriander leaves) (Chopped, divided)
- 3 tablespoons Water
- 6 large Eggs (Raw, can increase or decrease as desired)
Instructions
Prep the onions and chilies
Finely chop 8 medium onions and slit 2 green chilies lengthwise. Chop fresh cilantro (coriander leaves) for garnish.
Time: PT10M
Heat oil and fry onions
Heat 2 tablespoons cooking oil in a large frying pan over medium heat. Add the chopped onions and sauté, stirring often, until onions are soft and light golden brown.
Time: PT8M
Temperature: Medium heat
Add ginger-garlic paste and spices
Add 1 tablespoon ginger-garlic paste, 1 tablespoon red chili powder, 0.5 teaspoon turmeric powder, and 1 teaspoon salt to the onions. Stir and fry for 30 seconds until fragrant.
Time: PT1M
Temperature: Medium heat
Add green chilies, cilantro, and water
Add the slit green chilies, half the chopped cilantro, and 2-3 tablespoons water. Stir and cook for another 1 minute to combine flavors.
Time: PT1M
Temperature: Medium heat
Add eggs
Crack 6 eggs directly into the pan over the onion-spice mixture. Sprinkle the remaining cilantro on top.
Time: PT2M
Cover and cook eggs
Cover the pan with a lid. Lower the heat and cook for 15 minutes, or until eggs are fully set and cooked through.
Time: PT15M
Temperature: Low heat
Serve
Turn off the heat. Serve hot with plain rice, khichdi, or roti.
Time: PT1M
Cleanup
Wash the pan, lid, knife, cutting board, spatula, and any bowls used.
Time: PT10M
Nutrition Facts
- Calories
- 250
- Protein
- 13g
- Carbohydrates
- 15g
- Fat
- 15g
- Fiber
- 3g
Dietary info: Gluten-free, Vegetarian (contains eggs), low-carb, low-calorie
Allergens: Eggs
Ingredient Substitutions
- Instead of Cooking oil: Ghee, Mustard oil
- Instead of Onion: Shallots, Red onion
- Instead of Ginger-garlic paste: Freshly minced ginger and garlic (1:1 ratio)
- Instead of Red chili powder: Cayenne pepper, Paprika (for less heat)
- Instead of Green chilies: Jalapeño, Serrano
- Instead of Fresh cilantro (coriander leaves): Parsley (for garnish)
- Instead of Eggs: Paneer cubes (for vegetarian)
Equipment Needed
- Large frying pan with lid
- Knife
- Cutting board
- Spatula or wooden spoon
- Measuring spoons (optional)
- Small bowl (optional)
Critical Steps — Do Not Skip
- Frying onions until golden brown for flavor base.
- Not burning the spices when adding to onions.
- Cooking eggs gently on low heat with the lid on until set.
Chef Tips from the Video
- Use fresh eggs for best texture and flavor.
- For a richer taste, add a tablespoon of ghee along with the oil.
- Add a pinch of garam masala at the end for extra aroma.
Troubleshooting
Onions are burning or sticking.
Lower the heat and add a splash of water to deglaze.
Eggs are undercooked after 15 minutes.
Cover and cook for an additional 3-5 minutes on low heat.
Eggs are overcooked and rubbery.
Reduce cooking time; check eggs after 10 minutes next time.
Dish is too spicy.
Reduce red chili powder and green chilies, or serve with yogurt.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; eggs may become rubbery.
Room temperature: Safe for up to 2 hours after cooking.
Make-Ahead Tips
- Chop onions and cilantro ahead of time and refrigerate.
- You can fry the onion-spice base in advance and add eggs when ready to serve.
Last updated: August 21, 2026
