Egg Curry recipe. How to make ande ka salan at home

Egg Curry

Egg curry, simple Recipe with all the spices and ingredients that is always there on your kitchen shelf , yet its palatable. Egg curry is also known as anda curry which is spiced up with spices and cooked in onions and tomato gravy. Its a spicy curry, though the trick to make your curry more scrumptious , is to saute and fry a lot so that all the ingredients merge together well and give a superior taste and mesmerizing aroma to your curry. Egg curry is yummy, scummy, finger licking, pungent, tempting ….. in short “delicious meal ”

INGREDIENTS:

2 tsp Ginger Garlic paste
1 tsp garam masala powder ( whole spice mix )
1 tsp cumin powder
1 tsp cumin seeds
2 large onions chopped finely
3 – 4 tomatoes chopped
1 green chilly finely chopped
1 tbsp coriander powder
2 tsp chilli powder
Coriander leaves for garnishing
4 – 6 eggs
1/2 tsp turmeric powder
Salt as per taste
Oil

HOW TO MAKE EGG CURRY

Boil eggs in water, for 10 – 15 minutes , drain and remove the shell and make a slit in each egg, this is to absorb the gravy.
In a wok heat oil, add eggs, fry for a minute, drain and keep the eggs aside.
Now in the same wok add green chilli and onions, saute till they change color, add ginger garlic paste and fry until the raw smell disappears.
Once the oil separates add tomatoes and fry for 5 – 6 minutes.
Now add salt, turmeric powder, coriander powder , chilli powder , cover the lid and fry until tomatoes are formed into pulp and oil separates. ( to prevent the masala from getting burnt at the bottom while frying add 1/4 cup water)
Now add the eggs and cumin powder, garam masala powder and fry for a minute.
Now add 1/2 or 3/4 cup of water and simmer on low flame until gravy thickens, garnish with coriander leaves.
Serve hot with parathas/ naan or chappatis/ phulkas or Rice.

NOTE:

Keep stirring egg curry at intervals when the lid is covered so that masala do not get burnt at the bottom.

Sometimes the tomatoes if unripe, takes a long time to form into pulp, so to prevent the masala from getting burnt at the bottom add little water at intervals , by doing this masala wont stick at the bottom and tomatoes will become soft and will form into pulp faster.