Sunday, March 28, 2010

Egg (Anda) Curry

A made this delicious egg curry for dinner today. It was fanta-freaking-tastic.

Here's A's recipe:


4 Eggs boiled and cut into halves. (We generally discard the yolk.)
1 Onion, finely chopped.
1 Tomato, finely chopped.
2 Green Chillies, finely chopped.
2 Cloves of Garlic, finely chopped.
1 Tsp Ginger paste.
3/4 cup Milk.
1/4 cup water.
Salt to taste.

For seasoning:

5-6 Tbsp Oil
2 Bay leaves
1 Cinnamon stick
2 Cloves
1 Cardamom
2 Tsp Cumin seeds


1 Tsp Turmeric Powder
1 Tsp Red Chilli Powder
1 Tsp Coriander Powder
1/2 Tsp Amchur
1/2 Tsp Saunf (Fennel Powder)
1 Tsp Garam Masala

Take a pan and add oil. Once the oil is heated, add bay leaves, cinnamon, cloves and cardamom. After a minute add the cumin seeds. When it starts spluttering, add the garlic and green chillies. After the garlic turns a little brown, add the onion and saute until it turns brown. Reduce to medium heat. Add a tsp of salt and continue sauteing until the onions are soft and brown. Add ginger paste and saute. Mash the onions with a laddle.
Add the spices mentioned above (except Garam Masala) sequentially while continuing to mash & saute. Let it cook really well. Then add the tomatoes. Once they are cooked, add 1/4 cup of water and 3/4 cup of milk. When it starts boiling, add the eggs. Close it with a lid and let it cook for a couple of minutes, and then top it off with the Garam Masala. Once it starts thickening, add the chopped cilantro and voila, Anda Curry is ready.
Serve with rice / roti.


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Moyra said...

My husband loves egg curry. And we are so glad to find a great recipe for it. It will be our cozy staple in the winter months. Thank you
NM from MN

Moyra said...

My husband loves egg curry and we made your recipe this afternoon. Thank you. For a great recipe. It will be our cozy staple during the long winter.
NM from MN

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