Egg curry or anda curry is a dish that is believed to have originated in the Indian subcontinent. The dish typically consists of boiled or fried eggs that are cooked in a spiced gravy .Egg curry or anda curry is a versatile dish, with each region having its own unique flavor. In some regions, coconut milk or yogurt is added to the gravy to give it a creamy texture, while in others, the curry is made with a tomato-based gravy. Egg curry or anda curry is a simple and delicious dish that is perfect for those looking to lose weight. Egg curry or anda curry is a versatile dish that can be modified to suit your taste preferences. You can add vegetables like potatoes, cauliflower or peas. This traditional Indian dish is packed with protein and nutrients.
Ingredients
- Boiled eggs – 4
For fried spice paste
- Onion, finely chopped – 3/4 cup
- Tomato – 1/2 sliced
- Green chilies – 3 or as per your taste
- Garlic cloves – 2
- Onion – 1/4 cup
For Paste
- Ginger paste – 1 teaspoon
- Onion – 1/4th cup chopped
- Tomato – 1/2 chopped
Dry Masala Powders
- Coriander powder – 1/2 teaspoon
- Turmeric powder – 1 teaspoon
- Garam masala – 1/4 teaspoon
- Salt to taste
- Oil for cooking
Phoran
- Cumin seed – 1/2 teaspoon
- Bay leaf – 1
- Dry chili – 1
For garnishing
- Coriander leaves
Instruction
- To start heat oil in a pan and add cumin seeds, bay leaf and dry chili. Let them splutter. Next add onion, green chilies and garlic and sauté until translucent, now this stage you add chopped tomatoes and stir 1 minute. Remove the pan from heat and let it cool down for a few minutes. Transfer this mixture to a blender or food processor and blend them until they form a smooth paste.
- Then add boiled egg or anda and fry them until golden. keep them side. Add finely chopped onion and sauté until it turns golden brown or light golden brown, it’s up to you.
- Add dry masala powder, chopped tomato and ginger paste. Cook for a minute or until the raw smell disappears.
- Now add fried spice mixture paste and salt. Cook until the oil starts to separate from the mixture.
- Then add a cup of water and let the mixture come to a boil.
- Reduce the heat and let the gravy simmer for 10-15 minutes or until it thickens.
- Now it’s time to add the star ingredient eggs to the gravy. Gently stir to coat the eggs with the gravy. Cover the pan with a lid and let the curry simmer for another 5-7 minutes until the eggs are heated through and the curry has thickened.
- Add garam masala and mix well. To finish, garnish with fresh coriander leaves.
- Serve hot with steamed rice, roti or naan.
In summary, this egg curry recipe involves sautéing onions and garlic, adding a blend of spices and tomatoes, simmering with water and salt, and finally adding the hard-boiled eggs before simmering again and garnishing with coriander. It’s a delicious and flavorful meal that’s easy to prepare in around 30 minutes.
