Punjabi Egg Curry/ Punjabi Anda Curry

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A comfort and delicious food to prepare when you are craving for non-vegetarian food but don’t have any meat in your fridge. Eggs are widely used in Indian cuisines. There are plenty of recipes using egg. Egg Curry is on the top in my list 😛 Enjoy this dish with Plain rice/ Jeera rice/ Paratha or Chapatis.
You can use the chopped onions, tomatoes and ginger-garlic or make a paste of them separately. Though I was never in favor of using onion-tomato paste for any curry before making this Egg Curry. But to my surprise, this turned out good. 🙂
Serves 4

  • 8 boiled eggs
  • 2 Large onions chopped
  • 2 Medium tomatoes chopped
  • 1 Tbsp ginger-garlic paste
  • 1 Bay leaf
  • 1 Inch cinnamon stick
  • 1 Tbsp cumin seeds
  • 1 Tsp black pepper powder
  • Pinch of asafoetida
  • 2-3 Green cardamom
  • 4-5 Cloves
  • 1 Tbsp coriander powder
  • 1 Tsp turmeric powder
  • 1 Tbsp red chili or as required
  • 1/4 Garam masala
  • 1/2 Tsp crushed Kasuri methi
  • Salt as required
  • oil

Step 1- Heat 2 Tbsp oil in a kadhai and fry the boiled eggs until golden brown and keep them aside
Step 2- In a blender make a fine paste of onions and tomatoes separately and keep them aside
Step 3- Heat oil in a kadhai and sauté bay leaf, cloves, black pepper powder, cinnamon and green cardamom. Add cumin seeds and let it crackle then add ginger-garlic paste and fry for 20secs
Step 4- Add the onion paste and fry until golden brown then add tomato puree and fry until it starts leaving oil from sides
Step 5- Add coriander powder, garam masala, turmeric powder, red chili powder, and salt. Fry the masala for 4-5mins and then add 2-2.5 cups of water and let it boil and until you get a thick gravy
Step 6- Add the fried eggs and Kasuri methi in the gravy and cover the lid of the kadhai and let it cook for 8-10mins on low flame and then turn off the flame
Garnish it with some chopped coriander leaves and Serve with any rice dish, paratha or as a side dish to chapatis.

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