Egg Curry (Anda Curry)
Hard-boiled eggs simmered in a fragrant, spiced tomato-onion gravy with cottage cheese stirred in, finished with Greek yogurt. A protein-loaded evolution of the classic anda curry.
Egg curry is the ultimate budget-friendly protein meal. When I was in grad school, lifting regularly but watching every dollar, this was my lifeline. Eggs are the cheapest protein source you can find, and a solid curry sauce makes them taste like a million bucks.
The standard version uses two eggs per serving in a thin gravy, about 12-14g protein total, which wasn't cutting it for my needs. So I pushed it: three eggs per serving, cottage cheese stirred right into the sauce for extra richness and protein, and a generous finish of Greek yogurt. What used to be a light weeknight dinner became a legit 25g-protein post-workout meal, and it still costs about three bucks per serving.
The cottage cheese in the gravy is honestly what makes this version work. It melts in and gives the sauce this creamy body you'd never expect. The whole thing comes together in about 25 minutes, which makes it one of my fastest dinner options after a late gym session.
The Protein Upgrade
Traditional anda curry uses 2 eggs per person in a simple tomato gravy, about 12-14g protein per serving. We made two changes: increased to 3 eggs per serving and enriched the gravy with cottage cheese and Greek yogurt. The protein jumped from ~13g to 25g, and the cottage cheese in the gravy adds richness you'd never expect.
Egg Curry (Anda Curry)
Ingredients
- 12 large eggs (hard-boiled and peeled) 18g protein
- ¾ cup cottage cheese 3g protein
- 2 tbsp oil
- 2 medium onions (finely diced)
- 4 cloves garlic (minced)
- 1 inch ginger (grated)
- 2 medium tomatoes (pureed)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric
- 1 tsp chili powder
- ½ tsp garam masala
- 1 tsp salt
- ½ cup Greek yogurt 2g protein
- 2 tbsp fresh cilantro (for garnish)
- ¼ cup water
Instructions
- Hard-boil the eggs: Place eggs in a pot, cover with cold water, bring to a boil, then cover and remove from heat. Let sit for 10 minutes. Transfer to ice water, then peel.
- Make shallow slits on each egg so the sauce can penetrate.
- Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
- Add onions and cook until golden brown, about 8 minutes.
- Add garlic and ginger, sauté for 1 minute.
- Add coriander, turmeric, and chili powder. Stir for 30 seconds.
- Add pureed tomatoes and salt. Cook until the masala thickens and oil separates, about 8-10 minutes.
- Stir in the cottage cheese and cook for 2 minutes until it melts into the gravy.
- Add water and bring to a simmer. Gently add the hard-boiled eggs.
- Simmer for 5 minutes, spooning sauce over the eggs.
- Remove from heat. Stir in Greek yogurt and garam masala.
- Garnish with cilantro. Serve with roti or rice.
Boost Your Protein
- Use 4 eggs per serving for an extra 6g protein.
- Serve over quinoa for an extra 4g protein per serving.
- Add a side of Greek yogurt raita for an extra 5g protein.
Ingredient Substitutions
- No cottage cheese? Use ricotta or cream cheese stirred into the gravy.
- No eggs? Use paneer cubes, sear them first, then simmer in the same gravy.
- No fresh tomatoes? Use one 14oz can of crushed tomatoes.
- Swap oil for ghee to give the tadka base a more traditional, nutty depth.
