Translate this website?

Wednesday, February 24, 2021

Egg Curry

Egg curry or Anda Curry is my favorite comfort food. When I am not in a mood to cook something elaborate but still want to tingle my taste buds, then Egg Curry comes in handy. Easy to cook dish but delicious and mouth watering. 

When you forget to buy your grocery but still have eggs in your refrigerator, this is the perfect meal to cook. It is simple to cook. Boil some eggs and make a simple gravy consisting of onion, tomatoes and ginger-garlic paste. You could keep the eggs to boil and simultaneously start making the gravy. Assemble gravy and eggs and eat it with roti, rice or any other bread of your choice. 

Many readers asked for a tip for perfectly boiled eggs. So here I am sharing  my way of cooking hard boiled eggs. Take a saucepan. Immerse the eggs  completely in water. Water should be at room temperature. Keep the pan uncovered on the gas stove at low flame. Let them boil for 15 minutes. After 15 min switch off the gas. Let them sit in hot water for another five minutes. After that drain the water and immerse them in normal water for 2 minutes. Take out water and roll them on the working shelf. This process will loosen the shell of the egg and then you can peel them easily. Just try it and let me know. 

So without further to do we will get started with our delicious and simple Egg Curry

We Need:

  • 4 Eggs. 

  • 2 Medium Sized Onions

  • 2 Tomatoes. 

  • 6 Cloves of Garlic

  • 1" Piece of Ginger

  • 1 Tsp Cumin Seeds

  • 2 Cloves

  • 2 Whole Green Chillies

  • 2 Whole Red Chillies

  • 4 Tbsp Cooking Oil

  • 1Tsp Turmeric Powder

  • 1 Tsp Kashmiri Red Chilli Powder

  • 1 Tsp Kasuri Methi

  • 1 Tsp Salt or as per your taste. 

Here We Go:

  1. Take a pan. Fill it half with water. Put eggs in it. Boil on low flame for 15 minutes. Let it sit in hot water. Drain the water. Peel the eggs and set aside. 

  2. Pierce whole eggs with a fork, making small holes over the surface. Piercing 8-10 times would do the job. Take all the oil in a pan and fry the whole, pierced eggs till golden brown. 

  3. Peel onions and make a coarse paste of them in a grinder jar. Make a paste of ginger and garlic too. Take oil in a pan. When oil is heated add cumin seeds, cloves, whole dried red chillies, green whole chillies . When they start Spluttering add coarsely ground onions. Fry until onions turn pink. 

  4. Now add the Ginger & garlic paste. Saute it well till the raw smell goes away. Puree the tomatoes in a grinder jar. Now add this puree to the pan. Also add turmeric powder, kashmiri red chilli powder and kasuri methi to it. Saute till the masala leaves oil near its edges.

  5. Add 300 ml of water to the fried masala. Mix well. Cover the pan and let it boil on slow flame for 10 minutes or till the oil comes on the surface. Keep on checking for the oil.

  6. Take this gravy out in a dish. Add the whole fried eggs to the gravy. Or you can cut them in half and serve with gravy. Serve hot with rice or chapati and enjoy your meal. 

Preparation Time : 10 minutes

Cooking time : 30 minutes. 


While making masala for gravy, add salt along with tomatoes because this way the tomatoes  cook fast. 

No comments:

Post a Comment