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dhaba style anda curry served in skillet with rice on side
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Dhaba Style Anda Curry

Anda curry is famous North Indian Style curry popular in Dhabas (Indian road side restaurants) which is packed with mega flavors! It's easy to put it together and enjoyed best with naan or Indian flatbread. Can be served with rice too!
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 5 servings
Calories: 177kcal


  • 5 hard boiled eggs
  • 2 large onions
  • 3 to matoes
  • 2 green chilies
  • 6 cloves garlic
  • 1 ½ inch ginger piece
  • 2 cloves
  • 1 small bay leaf
  • 1 cardamom
  • 1 ½ teaspoon Kashmiri red chili powder
  • 1 tablespoon coriander power
  • 1 teaspoon roasted cumin powder
  • Salt to taste
  • ¼ teaspoon turmeric + 1 teaspoon red chili powder + ½ teaspoon salt
  • 1 teaspoon kasuri methi dried fenugreek leaves
  • ½ teaspoon garam masala
  • Water as required
  • 2 tablespoon oil
  • Fresh coriander leaves for garnish


  • rind onions into fine paste.
  • Grind ginger, garlic and green chilies into paste.
  • Puree tomatoes.
  • Heat 1 tablespoon oil in a pan.
  • Make cross incision into the eggs without breaking them.
  • Mix turmeric +red chili powder + salt to gather. Rub a small amount of turmeric and red chili powder on each egg, making sure to fill the slit portions too with the powder.
  • Gently fry the eggs in oil until it starts turning brown on all sides. Remove once done from the pan.
  • Into the same pan add remaining oil. Fry cloves, bay leaf and cardamom in oil.
  • Add ginger-garlic-green chili paste and cook until it doesn’t smell raw any more.
  • Add onion paste and continue to cook till it starts browning.
  • Add tomato puree, cook till oil separates from the sides of the pan.
  • Add all the masala powders except kasuri methi and garam masala.
  • Stir and cook for 3 minutes.
  • Add ¾ cup water and bring it to boil. Cover and continue to boil for 15 minutes. If the water evaporates completely add more water accordingly.
  • Add the eggs and cook for another 10 minutes on low flame.
  • Crush kasuri methi and add it to the curry. Garam masala is added at this stage. Give it a good stir, wait for 2 minutes and turn off flame.
  • Garnish with fresh coriander leaves and serve it with rice, roti, parathas.


Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.


Calories: 177kcal | Carbohydrates: 11g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 187mg | Sodium: 140mg | Potassium: 362mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1076IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 2mg