Ande (Egg) Curry

This version of Egg Curry has a North Indian influence, but uses tomato purée and chopped tomato instead of fresh because supermarket bought tomatoes are seldom ripe enough.


For 1 Continued...
2 tbspn oil ¼ tspn paprika
2 eggs ¼ tspn black pepper
100 gm onions (prepared weight) ¼ tspn salt
1 tspn ginger 1 tspn tomato purée
¾ tspn curry powder 3 tbspn chopped tomato
½ tspn ground coriander 150 gm potato (prepared weight)
½ tspn ground cumin ¼ tspn garam masala
¼ tspn turmeric  



  1. Heat the oil in a wok or heavy pan and cook the onion for 3 min.
  2. Add the ginger and cook, stirring, for 1 min.
  3. Add the curry powder, ground coriander, cumin, turmeric, paprika, pepper and salt and cook, stirring, for 1 min.
  4. Reduce the heat and stir in the tomato purée and chopped tomato and cook, stirring regularly, for 3 min, adding a little warm water as needed to prevent drying.
  5. Stir in the potato and cook for 1 min.
  6. Stir in 200 ml of hot water and the garam masala.
  7. Add the eggs and carefully stir and simmer, stirring regularly, for 15 min until the potato is cooked, adding water as needed to maintain the desired sauce consistency.


  1. Serve with rice which has been cooked with the addition of ¼ tspn of turmeric.
  2. Add about 100 gm of frozen peas to the rice 5 min before the rice is finished.
  3. When serving the eggs, carefully cut them in half, lengthwise, and garnish with a little freshly chopped coriander.
The preparation stage
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The finished meal