Egg curry

The Egg Curry is a quick and simple recipe you can make in less than 30 minutes. This authentic punjabi anda curry is a yummy spicy preparation of eggs in onion garlic ginger and tomato gravy. It makes a delicious meal when combined with steamed plain rice, crunchy salad and raita.
Since childhood we have been enjoying this dish and never got over it. 


Eggs - 6 
To GrindMethod:1. Boil or pressure cook eggs, remove shell and make 5-6 slits in each egg with fork, this is to make egg absorb gravy.

Onion - 1 Medium
Oil - 2 tbsp
Bay Leaf - 1
Cumin Seeds - 1 tsp
Red Chilli Powder - 2 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - To Taste
Crushed Kasoori Methi - 1 tbsp
Amchur Powder - 1/2 tsp
 Garam Masala - 1 tsp 
Water - 3 Cups

Onion - 2 Medium
Green Chilli - 3-4
Ginger - 1 inch piece
Garlic - 3 pods (large) [or ginger-garlic paste 1/2 tbsp]
Clove - 2
Cinnamon - 1/2 inch pieces
Fennel Seeds - 1 tsp
Tomato - 3 Medium

2. Peel and chop in chunks 2 onion, and finely chop 1 onion keep it aside.
3. Grind together all the ingredients listed under 'To Grind' except tomatoes into smooth paste.
4. Chop tomato in chunks and grind, keep aside. 
5. In a wok heat oil add bay leaf, cumin seeds and allow to splutter.
6. Add chopped onion and saute for a minute. Now add onion paste and cook for 5 minutes in medium heat or until onion starts to leave oil.
7. Add red chilli, coriander and turmeric powders, mix and add tomato puree mix everything well and cook for 2-3 min.
9. Add salt n 3 cups water and bring it to good boil, now add boiled eggs and stir gently cook in medium flame for 5 minutes.
10. Add amchur powder and kasoori methi and let it simmer for 2 more minutes. 
11. Add garam masala mix, adjust salt if required simmer for 2 minutes and off flame.

Serve warm with rice or roti.


Neetu Shetty said…
Beautiful presentation..
A simple recipe...well explained n well presented