| Egg Curry Recipe – Anda curry Recipe – a very tasty and delightful recipe |  |
Hard-boiled eggs added to yummy gravy prepared with onion and tomatoes. Anda Curry or egg masala curry goes well with rice and roti.
It’s been a long time since I have been craving this yummy egg curry. Earlier I used to make it quite frequently. Egg curry goes well with chapati as well as rice. but I enjoy it with chapati more. When we cut the hard-boiled egg in the curry, the yolk of the egg makes the curry thicker and it becomes so creamy. So below is the recipe for Anda Curry.
If you are one of the ovo-vegetarians, then this recipe is going to be very good experience for you.
- Eggs - 4
- Onion - 3 medium
- Tomato - 3 medium
- Cooking Oil - 1 tbsp
- Bay leaf / tej patta - 1 small piece
- Cardamom / elaichi - 1
- Cumin seeds / jeera - ¾ tsp
- Cinnamon / dalchini - 1 small piece
- Coriander powder / dhaniya powder - 1 tsp
- Turmeric powder / haldi - ¼ tsp
- Red chilli powder / lal mirch powder - ¼ tsp
- Coriander Leaves - for garnishing
- Water - 2 cups
- Salt to taste
- Boil eggs and keep them aside.
- In a mixer, grind onions to make a smooth paste. You may need to add a little water (1/4 cup) to grind onions.
- Heat oil in a kadhai and add cumin seeds, cardamom, bay leaf and a small piece of cinnamon.
- Fry for a minute and lower the heat. Add ground onions to the pan and continue frying them on medium flame.
- Meanwhile, grind the tomatoes to make a smooth puree.
- After onion become brown, add tomatoes and mix well.
- Once tomato-onion paste (tadka) start leaving oil from sides, add 1 tsp dhaniya powder, ¼ tsp chili powder, ¼ tsp turmeric powder and mix.
- Fry for a minute and add boiled eggs to the kadhai.
- Add salt to taste and water for gravy. Simmer to 3 to 4 minutes till the gravy attains thick consistency.
- Garnish with fresh coriander leaves and serve hot with rice or roti.
How to make egg masala curry (Punjabi style):
Step by Step Guide:
1. Boil eggs and keep them aside.
2.In a mixer, grind onions to make a smooth paste. You may need to add a little water (1/4 cup) to grind onions.
3. Heat oil in a kadhai and add cumin seeds, cardamom, bay leaf and a small piece of cinnamon.
4. Fry for a minute and lower the heat. Add ground onions to the pan and continue frying them on medium flame.
5. Meanwhile, grind the tomatoes to make a smooth puree.
6. After onion become brown, add tomatoes and mix well.
7. Once tomato-onion paste (tadka) start leaving oil from sides, add 1 tsp dhaniya powder, ¼ tsp chili powder, ¼ tsp turmeric powder and mix.
8. Saute for a minute and add boiled eggs to the kadhai.
9. Add salt to taste and water for gravy. Simmer to 3 to 4 minutes till the gravy attains thick consistency.
10. Garnish with fresh coriander leaves and serve hot with rice or roti.
Hey there, try this recipe at home, and do share your experience with me, most preferably with images. your feedback acts as a catalyst for my work. See you!
