Punjabi Egg Masala | Anda Curry Recipe

I make more of egg burji which I never happen to post than egg curry simply cause it's quick, easy to make burji and more over I like DH version of egg and potato curry he makes it so good that nothing can beat it I simply love that curry and yes I want to post that for years now but then it's just doesn't happens. Coming back to this egg curry it's a Punjabi version loaded with spices, this curry is on spicy side and you may feel lot of masala so if you don't eat spicy food just adjust the spices accordingly but don't give a miss to this curry it taste delicious.
Punjabi Egg Masala or anda curry is spicy curry with boiled eggs, spices and cooked in onion, tomato gravy. This egg curry goes well with steamed rice, jeera rice or even with roti/paratha.  I made this egg masala for lunch as I get easily bored with eating dal every day and if you feel like me then this curry can come to your rescue provided you eat eggs.  As I said this anda curry is on the spicy side if you wish you can simplify the recipe and give a miss to the spices to make it mild if spicy food is not your forte.

 I used kitchen king masala if you don't have it with you and you don't prefer to make some too then add garam masala.  The nice red color in curry comes from tomato paste if you are not using it then you won't get color like this so don't bother about it though it still taste delicious. I just prepared this egg curry and rice and served it with some salad for a comfort meal, you can do same too as this is curry has spices we don't require any more side dish.

Other Egg recipes you might like

• Egg Kurma
• Chettinad Egg Curry

Punjabi Egg Masala | Anda Curry Recipe

Author: Priti
Category: Main Course
Cuisine: Punjabi - Indian
Prep time: 15 Minutes
Cook time: 30 Minutes
Total time: 45 Minutes
Serves: 4-6

Ingredients:

Eggs - 6 
Onion - 1 Medium
Oil - 2 tbsp
Bay Leaf - 1
Cumin Seeds - 1 tsp
Tomato Paste - 1 tbsp [optional]
Red Chilli Powder - 2 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - To Taste
Crushed Kasoori Methi - 1 tbsp
Amchur Powder - 1/2 tsp
Kitchen King Masala - 1 tsp [or garam masala]
Water - 3 Cups

To Grind
Onion - 2 Medium
Green Chilli - 3-4
Ginger - 1 inch piece
Garlic - 3 pods (large) [or ginger-garlic paste 1/2 tbsp]
Clove - 2
Cinnamon - 1/2 inch pieces
Fennel Seeds - 1 tsp
Tomato - 3 Medium

Method:

1. Boil or pressure cook eggs, remove shell and make 5-6 slits in each egg, this is to make egg absorb gravy.

2. Peel and chop in chunks 2 onion, and finely chop 1 onion keep it aside.
3. Grind together all the ingredients listed under 'To Grind' except tomatoes into smooth paste.

4. Chop tomato in chunks and grind, keep aside.

5. In a wok heat oil add bay leaf, cumin seeds and allow to splutter.
6. Add chopped onion and saute for a minute. Now add onion paste and cook for 5 minutes in medium heat or until onion starts to leave oil.

7. Add red chilli, coriander and turmeric powders, mix and add tomato puree mix everything well and cook for 2-3 minutes.

8. Now add salt, tomato paste if using and cook until gravy starts to leave oil around 5-7 minutes.

9. Add 3 cups water and bring it to good boil, now add boiled eggs and stir gently cook in medium flame for 5 minutes.

10. Add amchur powder and kasoori methi and let it simmer for 2 more minutes.
11. Add kitchen king masala mix, adjust salt if required simmer for 2 minutes and off flame.

Serve warm with rice, jeera rice or roti.

Have a nice day.

google.com, pub-8633747334629857, DIRECT, f08c47fec0942fa0