Egg Curry Recipe | Anda Curry Recipe
A simple yet flavorful recipe that comes together in 30 minutes. Tastes great with parantha or plain rice. Substitute potatoes for a vegan version.
We are expecting guests tomorrow and I have been busy cleaning, dusting and organizing stuff. The last thing on my mind was preparing dinner. I decided to take a breather, only to realize I was super hungry! Only a warm, comforting meal could take care of my exhausted self.
Ahaa! 2 minutes of brainstorming and the thought of “Egg curry” popped up! It totally fit the bill. Warm, comforting, easy to make, full of flavor and Oh! so delicious with rice! Another simple recipe from my mother in-laws’s kitty. I’m so eager to share this curry with my friends at Angie’s Fiesta Friday!
This is what you will need to make this easy curry!
Substitute eggs with boiled potatoes for a vegan version
6 Hard Boiled Eggs, shell removed
2 medium Onions OR 2 cups onion, finely chopped
3 medium Tomatoes, finely chopped
2 tsps Ginger-Garlic Paste OR 1 tsp grated ginger + 1tsp grated/minced garlic
2 tbs Chickpea Flour/ Besan
2 Green Chili, slit
1/4 cup Cilantro leaves, chopped
1 1/2 cup water (or as required)
2 tbs Oil
Spice Mix – Make a paste with 2 tablespoons of water & set aside
2 1/2 tsp Coriander Powder
1/2 tsp Turmeric Powder
1 tsp Kashmiri Lal Mirch / Paprika ( or to taste)
1/2 tsp Garam Masala
1/2 tsp Jeera powder/ Cumin powder
Salt to Taste
1. In a pressure cooker or non-stick skillet, heat the oil on medium heat and add the chopped onions. Keep stirring the onions while sautéing and cook until translucent and light golden. Add besan/ chickpea flour to the cooker/skillet and bhunno/saute for 5-7 minutes.
2. Add ginger-garlic paste and green chilies. Cook until the raw smell of ginger – garlic disappears. Keep stirring so it doesn’t get burnt. Add chopped tomatoes and cook for about 4-5 minutes, until slightly mushy. To this add the prepared spice mix.
3. Keep stirring so the spices don’t get burnt. Now add the chopped cilantro leaves and cook till the oil droplets collect on the edges and the tomatoes are fully cooked. Check for seasoning and adjust accordingly.
4. Pressure cook the prepared masala with 1 1/2 cup of water for 1 whistle. Remove from heat and set aside until the steam is released.
5. Once the steam is out, open the pressure cooker and add boiled eggs to the curry. Check for seasoning and adjust accordingly. Bring the curry to a rolling boil and turn off the heat. Egg curry is now ready to be served! Garnish with cilantro and serve with rotis, paranthas, plain rice or even bread! Enjoy anyhow 😀
1. The masala/curry can be prepared ahead and eggs can be added before serving.
2. Make length -wise slits through the egg white, just enough so the yolk doesn’t pop out and cloud the curry.
3. Using a pressure cooker to cook the curry is optional. Alternatively, you may add water to the reduced masala, bring to a boil, cover and for 10-12 minutes. The eggs can be added in the last few minutes of cooking.
4. You may deep fry/ shallow fry the hard boiled eggs before adding to the curry.
5. You may use tomato puree instead of chopped tomatoes.
6. I have used green chilies for heat and kashmiri lal mirch mostly for color. Feel free to add red chili powder/ cayenne if required.
7. Eggs can be substituted with small/ baby potatoes. The curry can also be made with Eggs and Potatoes 😀
Have a happy weekend!
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