Punjabi Egg Masala Anda Curry Recipe

  • Yield : 1
  • Servings : 2
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m

Punjabi Egg Masala  Anda Curry Recipe


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


Step 1

Boil or pressure cook eggs, remove shell and make 5-6 slits in each egg, this is to make egg absorb gravy. Peel and chop in chunks 2 onion, and finely chop 1 onion keep it aside. Grind together all the ingredients listed under 'To Grind' except tomatoes into smooth paste.

Step 2

Chop tomato in chunks and grind, keep aside. In a wok heat oil add bay leaf, cumin seeds and allow to splutter.

Step 3

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.

Step 4

Add red chilli, coriander and turmeric powders, mix and add tomato puree mix everything well and cook for 2-3 minutes. Now add salt, tomato paste if using and cook until gravy starts to leave oil around 5-7 minutes. Add 3 cups water and bring it to good boil, now add boiled eggs and stir gently cook in medium flame for 5 minutes.

Step 5

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

Step 6

Serve warm with rice, jeera rice or roti.

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Nutritional Info

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