Indian

Egg Curry Recipe | anda masala Recipe

Egg Curry Recipe | anda masala Recipe

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.

 

                            PREPARATION TIME: 30 – 40 Minutes.
                                                     SERVES: 2  Persons.

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Topics #anda masala recipe #ande ka salan #egg curry recipe

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