Egg Curry Recipe - Anda curry Recipe | Egg masala Punjabi style
Cuisine: Indian
Prep time:
Cook time:
Total time:
- 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.
Recipe by Indian Cuisine at https://www.indicuisine.com/egg-curry-recipe/
3.5.3208