Egg curry, known as "Anda Curry," is a staple street‑food in Mumbai, often served with pav or rice. It reflects the city's fast‑paced, comfort‑food culture where boiled eggs are transformed with bold spices and tangy yogurt, making it a quick yet satisfying meal.

In Maharashtra, egg curry ranges from the simple Kolhapuri style with extra red chilies to the milder Malvani version that uses coconut. The Mumbai version highlighted by Chef Ranveer Brar uses pav bhaji masala and a yogurt base, giving it a distinct tangy‑spicy profile.

It is typically served hot with steamed basmati rice or fluffy pulao, accompanied by a simple onion‑coriander salad and a garnish of kasuri methi. Some families also pair it with buttered pav (bread rolls).

Egg curry is popular for everyday meals, but it also appears at festive gatherings like Diwali or family get‑togethers where quick, protein‑rich dishes are needed alongside other vegetarian fare.

The use of a fresh ginger‑garlic‑coriander paste, tangy yogurt, and the optional pav bhaji masala creates a bright, aromatic gravy that differs from the richer, cream‑based North Indian egg curries.

Common errors include over‑cooking the onions (causing bitterness), adding yogurt at high heat (which curdles), and simmering the eggs too long (making them rubbery). Follow the low‑heat steps and watch the color of the onions.

Yogurt provides the traditional tanginess of Mumbai street‑food egg curry and keeps the dish lighter. Cream would mute the bright spice notes and change the authentic flavor profile.

Yes, you can prepare the curry a day ahead. Cool it to room temperature, store in an airtight container in the refrigerator, and gently reheat on low heat, adding a splash of water if needed.

The rice grains should be separate, slightly glossy from the ghee, and each grain should be lightly coated with the cumin‑chili aroma. The pulao should be fluffy, not mushy.

The gravy should be thick enough to coat the back of a spoon, and the boiled eggs should be fully heated through but still tender. A gentle simmer for 5 minutes after adding the eggs is sufficient.

The YouTube channel Chef Ranveer Brar specializes in Indian home‑cooking tutorials, showcasing traditional recipes, modern twists, and detailed technique breakdowns for both novice and experienced cooks.

Chef Ranveer Brar focuses on quick, practical recipes that respect regional authenticity while using accessible ingredients. He often emphasizes flavor layering, such as adding pav bhaji masala for a Mumbai touch, and provides clear visual cues for each step.