Egg Curry or Anda Curry is a spicy curry made with boiled eggs mostly cooked in onion gravy. One of the most favorite dishes for an eggetarian.
Ingredients:
Oil: 2-3 tbsp,
Bay leaf / tejpatta: 2,
Cinnamon stick/ dalchini: 1 stick,
Small cardamom/ choti elaychi: 1,
Cumin seeds/ Jeera: 1 tsp,Paprika powder/ Kashmiri lal mirch powder: 1 tsp,
Fine chopped onions: ⅔ cup or I medium size,
Ginger Garlic paste: 1 tbsp,
Turmeric powder/haldi; ½ tsp,
Red chilly powder / lal mirch powder: 1 tsp,
Coriander/ dhania powder: 2 tsp,
Cumin/ jeera powder: 1 tsp,
Black pepper/kali mirch powder: ¼ tsp,
Slit green chilly: 2 (optional),
Boiled & peeled eggs: 4,
Dry mango / amchur powder: 1 tsp,
Garam masala powder: ½ tsp,
Salt, water
Bay leaf / tejpatta: 2,
Cinnamon stick/ dalchini: 1 stick,
Small cardamom/ choti elaychi: 1,
Cumin seeds/ Jeera: 1 tsp,Paprika powder/ Kashmiri lal mirch powder: 1 tsp,
Fine chopped onions: ⅔ cup or I medium size,
Ginger Garlic paste: 1 tbsp,
Turmeric powder/haldi; ½ tsp,
Red chilly powder / lal mirch powder: 1 tsp,
Coriander/ dhania powder: 2 tsp,
Cumin/ jeera powder: 1 tsp,
Black pepper/kali mirch powder: ¼ tsp,
Slit green chilly: 2 (optional),
Boiled & peeled eggs: 4,
Dry mango / amchur powder: 1 tsp,
Garam masala powder: ½ tsp,
Salt, water
Instructions:
Boil and peel the eggs.Prick the boiled eggs with toothpick.
In a medium hot pan heat oil. Add bay leaf, cinnamon stick, small cardamom and cumin seeds. Stir it. Now add degi mirch/ paprika powder, stir and fine chopped onions.Reduce the heat to medium low and cook onions for almost 10 minutes. In between and salt and saute after every few minutes so onions don’t burn. When onion turns brown add ginger garlic paste and cook everything till raw smell of ginger garlic is gone and onion looses oil. When you can see oil separates out from the onions, add haldi, coriander, red chilly and cumin powder and mix everything well. Add little water so that masala do not burn and mix it nicely. Cook onion and masala till it looses oil again. Now add ground black pepper and slit green chilly, and give a nice stir. Now add boiled egg and cook it with masala for few minutes. Add water according to the consistency of the gravy you like. Increase the heat to medium and boil the gravy for 5-8 minutes. After almost 8 minutes switch off the heat and add garam masala and dry mango powder. Egg curry is ready to serve. Serve it hot with hot steaming rice or soft rumali rotis.
In a medium hot pan heat oil. Add bay leaf, cinnamon stick, small cardamom and cumin seeds. Stir it. Now add degi mirch/ paprika powder, stir and fine chopped onions.Reduce the heat to medium low and cook onions for almost 10 minutes. In between and salt and saute after every few minutes so onions don’t burn. When onion turns brown add ginger garlic paste and cook everything till raw smell of ginger garlic is gone and onion looses oil. When you can see oil separates out from the onions, add haldi, coriander, red chilly and cumin powder and mix everything well. Add little water so that masala do not burn and mix it nicely. Cook onion and masala till it looses oil again. Now add ground black pepper and slit green chilly, and give a nice stir. Now add boiled egg and cook it with masala for few minutes. Add water according to the consistency of the gravy you like. Increase the heat to medium and boil the gravy for 5-8 minutes. After almost 8 minutes switch off the heat and add garam masala and dry mango powder. Egg curry is ready to serve. Serve it hot with hot steaming rice or soft rumali rotis.
Regards,
Team Latif Group
Team Latif Group
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