Egg Curry Recipe - Anda curry Recipe | Egg masala Punjabi style
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 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
Instructions
  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. Fry 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.
Nutrition Information
Serving size: 2
Recipe by Indian Cuisine at https://www.indicuisine.com/egg-curry-recipe/