Punjabi Egg Masala Anda Curry Recipe2015-06-02
- Cuisine: Andhra Cuisine, Indian, Kerala Cuisine, Punjabi Cuisine, Telugu cuisine
- Course: Egg Varieties
- Skill Level: Beginner, Easy, Intermediate
- Add to favorites
- 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
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.
Chop tomato in chunks and grind, keep aside. In a wok heat oil add bay leaf, cumin seeds and allow to splutter.
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.
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.
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.
Serve warm with rice, jeera rice or roti.
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This information is per serving.