10-Minute Anda Curry is a quick, comforting meal made with a simple spiced tomato gravy and perfectly poached eggs. Using everyday pantry spices, this one-pan recipe comes together in minutes, making it ideal for busy weeknights or a hearty breakfast.

What is 10-Minute Anda Curry?

10-Minute Anda Curry is an easy Indian egg curry where a flavourful tomato-based gravy is prepared first, followed by eggs that are gently poached directly in the sauce. The result is a rich, aromatic curry that's delicious with roti, naan, or steamed rice.

Main Ingredients of 10-Minute Anda Curry:

• Eggs – 4

• Tomato Purée – 1 cup

• Oil – 2 tbsp

• Water – ½ cup

For the Masala

• Red Chilli Powder – 1 tsp

• Garlic Powder – 1 tsp

• Onion Powder – 1 tsp

• Turmeric Powder – ½ tsp

• Coriander Powder – 1 tsp

• Salt – 1 tsp

For Garnish

• Fresh Coriander Leaves – 2 tbsp (chopped)

What Is So Special About 10-Minute Anda Curry?

This recipe skips lengthy sautéing and complicated steps while still delivering a rich, flavourful curry. The eggs cook directly in the gravy, soaking up all the delicious spices for a comforting one-pan meal.

Quick and Easy 10-Minute Anda Curry:

Made with pantry staples and ready in just 10 minutes, this curry is perfect for last-minute lunches, dinners, or even a protein-packed breakfast.

How to Make 10-Minute Anda Curry

Step 1: Prepare the Masala

1. In a small bowl, combine the red chilli powder, garlic powder, onion powder, turmeric powder, coriander powder, and salt.

2. Mix well and keep aside.

Step 2: Make the Curry Base

1. Heat the oil in a pan over medium heat.

2. Add the prepared spice mixture and cook for 20–30 seconds until fragrant.

3. Pour in the tomato purée and water.

4. Mix well and let the gravy simmer for 2–3 minutes.

Step 3: Cook the Eggs

1. Crack the eggs directly into the simmering gravy.

2. Gently spoon the gravy over the eggs.

3. Cover the pan with a lid and cook for 5–7 minutes, or until the eggs are cooked to your liking.

Step 4: Garnish and Serve

1. Sprinkle with chopped coriander leaves.

2. Serve hot with roti, paratha, naan, or steamed rice.

Expert Tips

1. Keep the heat on low after adding the eggs to prevent overcooking.

2. Spoon the gravy gently over the eggs for even cooking.

3. Adjust the chilli powder according to your preferred spice level.

4. Use fresh tomato purée for the best flavour.

5. Serve immediately while the eggs are soft and the curry is hot.

Recipe Card

10-Minute Anda Curry

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Category

Main Course

Servings

2

Prep Time

5 minutes

Cook Time

10 minutes

Calories

280

Make this 10-Minute Anda Curry with eggs poached in a spicy tomato gravy. A quick, one-pan Indian recipe that's perfect for busy lunches or weeknight dinners.

Author:

Samridh

Ingredients

• 4 eggs

• 1 cup tomato purée

• 2 tbsp oil

• ½ cup water

For the Masala

• 1 tsp red chilli powder

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp salt

For Garnish

• 2 tbsp chopped fresh coriander leaves

Directions

1. Mix the red chilli powder, garlic powder, onion powder, turmeric, coriander powder, and salt.

2. Heat the oil and cook the prepared masala for 20–30 seconds.

3. Add the tomato purée and water, then simmer for 2–3 minutes.

4. Crack the eggs into the gravy and gently spoon the sauce over them.

5. Cover and cook for 5–7 minutes until the eggs are set.

6. Garnish with fresh coriander and serve hot.

Recipe Note

For perfectly cooked eggs, keep the curry at a gentle simmer and avoid boiling vigorously after adding the eggs. This keeps the yolks soft and the whites tender.