Egg curry | Anda masala
Egg Curry: Eggs are very healthy to our health, packed with full of proteins and nutrients. It should be included in our diet every day if you are a non-vegetarian. This is a special Dhaba style egg curry masala gravy made using onion tomato gravy combined with boiled potatoes and cooking the gravy by adding fried boiled eggs. Egg masala is one of the most popular egg-made dishes in India, in which the adjustment of pungent and spicy spices with boiled eggs is such that the eater licks the fingers.
Egg curry can be served with roti, chapati or paratha also tastes good with rice. This recipe, made by mixing various spices in a tomato and onion paste, it has a great synergy of spices. Also, because of these spices, this dish gets new freshness every time. If you want to taste the taste of this restaurant-style egg masala at home, then today we have brought this complete recipe for you. Not only this, there is no missed step of the recipe, so we are sharing with you, its recipe videos, photos and step by step method.
Egg Curry Video Recipe:
Preparation time:- 10 minutes
Cooking time:- 25 minutes
Total time:- 35 minutes
Servings:- 4 peoples
Egg Curry Ingredients:
5 nos. – Eggs
1 medium-size – Potato
2 nos. – medium-sized roughly chopped Onions
2 nos. – medium-sized roughly chopped Tomatoes
1 medium-size – Sliced Onion
2 tablespoons – Coriander leaves
4-5 nos. – Mint (pudina) leaves
10-12 nos. – Garlic cloves
1 inch – Chopped ginger
1 no. Bay leaf
1 teaspoon – Cumin seed (jeera)
2 nos. – Cardamom
3 nos. – Cloves
1 inch – Cinnamon stick
1 tablespoon – Butter
3 tablespoons – Cooking oil
2 tablespoons – Red chilli powder (kashmiri red chilli powder)
1/2 teaspoon – Turmeric powder
1 teaspoon – Garam masala
1 teaspoon – Coriander powder
Salt as per taste (I used 1 teaspoon here)
Method for preparing egg masala with step by step photos:
1 – Put eggs and potato in a deep pot and add water in the pot till the eggs will submerge. Then add 1/2 teaspoon salt, boil it for 10 minutes until the eggs boiled. Then remove the eggs, peel off its shell. smash the potato and keep it aside.
2 – Heat 1 tablespoon butter in a kadhai and fry the sliced onion.
3 – Fry sliced onion till it changes its colour to a nice golden brown then remove it on a plate and keep aside.
4 – After that lower, the flame add 1 tablespoon cooking oil then add jeera, bay leaf, cloves, cinnamon and cardamom.
5 – When these spices start crackling add chopped onion in it and cook it for a minute then it gets a little soften add ginger, garlic and cook for minutes at last add chopped tomatoes and cook all for 2 minutes.
6 – Further turn off the flame and remove this cooked Masala in a mixer jar allow it to cool and then blend it till it becomes a soft paste.
7 – Now heat oil in a kadhai and add this soft paste put the gas on medium flame and cook it for 2 minutes then add one by one all dry spices like turmeric powder, Garam masala, Red chilli powder and salt.
8 – Cook it until oil oozes out from masala then add mashed potato to it. Mix it well and cook it for another 2 minutes.
9 – Now add some boiled water to it to make a thick gravy. I used here around 1 cup of boiled water. You can use water as you want your egg masala more thick or thin.
Mixing eggs with curry:
10 – At last add egg in masala by cutting a small cross on its edge, to absorb masala egg easily.
11 – Now add 1/2 portion of fried onion slices (remaining 1/2 use for garnishing) and chopped coriander leaves and mint leaves then cover the lid and put the gas on low flame and allow it to cook for 4-5 minutes. Then turn off the flame.
Our yummy and spicy egg masala is ready to serve. Garnish it with chopped coriander leaves and fried onion slices.
You can serve it with chapati, roti, naan or rice etc.
Egg curry
Ingredients
- 5 nos. Eggs
- 1 no. Potato medium sized
- 1 no. Sliced Onion medium sized
- 2 nos. roughly chopped Onions medium sized
- 2 nos. roughly chopped Tomatoes medium sized
- 2 tablespoon Coriander leaves
- 5 nos. Mint (pudina) leaves
- 12 nos. Garlic cloves
- 1 inch Chopped ginger
- 1 no. Bay leaf
- 1 teaspoon Cumin seed (jeera)
- 2 nos. Cardamom
- 3 nos. Cloves
- 1 inch inch Cinnamon stick
- 1 tablespoon Butter
- 3 tablespoon Cooking oil
- 2 tablespoon Red chilli powder (kashmiri red chilli powder)
- ½ teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- Salt as per taste (I used 1 teaspoon here)
Instructions
- Put eggs and potato in a deep pot and add water in the pot till the eggs will submerge. Then add 1/2 teaspoon salt, boil it for 10 minutes until the eggs boiled. Then remove the eggs, peel off its shell. smash the potato and keep it aside.
- Heat 1 tablespoon butter in a kadhai and fry the sliced onion. Fry sliced onion till it changes its color to a nice golden brown then remove it on a plate and keep aside.
- After that lower, the flame add 1 tablespoon cooking oil then add jeera, bay leaf, cloves, cinnamon, and cardamom.
- When these spices start crackling add chopped onion in it and cook it for a minute then it gets a little softened add ginger, garlic and cook for a minutes at last add chopped tomatoes and cook all for 2 minutes.
- Further, turn off the flame and remove this cooked Masala in a mixer jar allow it to cool, and then blend it till it becomes a soft paste.
- Now heat oil in a kadhai and add this soft paste put the gas on medium flame and cook it for 2 minutes then add one by one all dry spices like turmeric powder, Garam masala, Red chilli powder, and salt.
- Cook it until oil oozes out from the masala then add mashed potato to it. Mix it well and cook it for another 2 minutes.
- Now add some boiled water to it to make a thick gravy. I used here around 1 cup of boiled water. You can use water as you want your egg masala is more thick or thin.
- At last add egg in masala by cutting a small cross on its edge, to absorb masala egg easily.
- Now add 1/2 portion of fried onion slices (remaining 1/2 used for garnishing) and chopped coriander leaves and mint leaves then cover the lid and put the gas on low flame and allow it to cook for 4-5 minutes. Then turn off the flame.
- Our yummy and spicy egg masala is ready to serve. Garnish it with chopped coriander leaves and fried onion slices.
- You can serve it with chapati, roti, naan or rice, etc.
5/5
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