Non-Veg Recipe

Anda (Egg) Curry

Anda Curry goes well with chappatis, tandori roti or jeera rice. Cooked all over India, it's easy/quick to prepare and delicious too.

Back home after a month’s work in Oman, decided to cook something for my family and only immediate ingredients available at home was egg and other masalas.  I cooked Anda (Egg) Curry having a creamy texture.  Anda Curry goes well with chappatis, tandori roti or jeera rice.  Cooked all over India, it’s easy/quick to prepare and delicious too.  You should surely try it at home.

Ingredients :

Six Eggs.

4 medium sized onions, grinded to paste.

1 inch or ginger and 6 cloves of garlic, grinded to paste.

3 medium sized tomatoes, grinded to paste.

Whole masalas – 3 cloves, 4 black pepper, 2 small cardimon, 1 bay leave, 1 tsp jeera, and 1 inch cinnamon.

Fresh cream – 2 tbs.

Coriander leaves finely chopped – 4 tbs.

Masala powder – 1 tsp red chilli powder, half tsp garam masala, half tsp coriander powder, half tsp of turmeric powder, half tsp Aam chur (raw mango) powder.

Salt to taste.

4 tbs of cooking oil.

Method :

Boil the eggs for 15 minutes.  Peel off the shell from the eggs.  Slit the egg from middle – just a cut.

Take a kadai (pan) and add 2 tbs of cooking oil, heat it up.

Add 2 eggs at a time and fry them until light brown from all sides.  Do this for all six eggs and keep them aside.

Add 2 tbs of cooking oil in the same kadai (Pan) and let it heat up.

Add jeera and let it pop.  Then add all the whole masalas and let it pop.

Add grinded onion and fry it until golden brown.

Add ginger and garlic paste and fry well until garlic aroma is gone.

Add all the masala powder, including salt, into the kadai.  Fry well until masalas are cooked on high heat.  Add water to deglaze the pan and avoid burning of masalas.

Add grinded tomato paste and fry until tomato are cooked well and releases oil.

Add water to have a thick consistency of the gravy.  Let water heat up and blend with the masalas.

Add eggs (fried whole earlier) and mix them well slowly, ensuring eggs don’t break up in the kadai.

Cover the kadai with lid, and let it cook for 5 to 7 minutes on medium or slow heat.

Whip the cream and add slowly to the Egg Curry.  Mix it well and allow it to cook for another 2 to 3 minutes on medium heat.

Add chopped coriander leaves and serve hot.

Enjoy eating.

 

 

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