Egg Curry | Anda Curry || How to Make Egg Curry Masala Recipe with step-by-step photos.
Egg Curry Masala is the most common traditional gravy-based dish made up of onion, eggs, and some basic spices; it takes hardly
30 minutes to cook. There are many methods and styles used to make egg curry; here I used a super simple and easy method with a few ingredients.
Basically, this egg curry is spicy, flavourful, and delicious. This anda curry is exceptionally good when you are not in the mood to cook something elaborate, but wish to make quick, delicious food. This egg curry can be served with rotis, plain paratha, plain
rice, or flavored rice like zeera rice,bagara rice.
To make egg curry, firstly crackle the fenugreek seeds, then roast the onion
and ginger-garlic paste with powdered spices until the raw smell goes away. Later, beaten
yogurt is added to it until the masala is cooked.
Meanwhile, fry the eggs in some oil by sprinkling orange/yellow food colour. Adding colour is totally optional; I love to see yellow/orange eggs in curry or rice. You can skip it if you don’t like colored eggs in your curry.
Next, the key ingredients: eggs go into this cooked gravy, finally finished
off with the addition of some herbs like coriander leaves or Kasuri methi and
green chilies
So let’s begin
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Hard boil the eggs and remove the shells. Pierce them with a fork or
knife randomly. Heat the little oil in the pan, then put the boiled eggs in and fry
them for 5 minutes by sprinkling yellow food color. Set aside.
Peel and cut the onion, ginger, and garlic.
Blend the onion with ginger and garlic and then combine all the powdered spices.
2nd step:
Whisk the yogurt with the help of a fork/whisker
Heat the oil and temper the fenugreek seeds for 30 seconds
Then add
onion paste with masala into the pot.
Stir to combine well and allow the onion masala to cook until oil is
separated.
Add yogurt to the masala.
Stir well and pour water just as needed to make a gravy. Then allow the cooking masala to cook for another 10 minutes on medium flame.
Once the masala is cooked very well, lower the heat to low. Put the fried eggs in the gravy.
Bring it to a boil first, st then add some Kasuri methi.
Along with green
chilies
Simmer the egg curry for around 10 minutes further on low flame.
Egg gravy is ready to serve; transfer to the serving dish.
Serve egg curry with roti, naan, or plain
rice.
Egg Curry is the most common traditional gravy-based dish made up of onion, eggs, and some basic spices- easy to make,e and it takes hardly
30 minutes to cook.
Ingredients:
- 3 large-sized.eggs
- 2 medium-sized onions
- 3-4 garlic cloves
- ½ inch ginger piece
- 1 cup oil
- 4- pcs green chilies
- ¼ tsp dried fenugreek seeds
- 1/3 cup, homemade
yogurt
- 3-4 pinches, yellow/orange food color
For Spices:
- ½ tsp, Kashmiri red chili powder
- 1 tbsp, coriander powder crushed
- ½ tsp, turmeric powder
- Salt to taste
- 1 tsp,zeera powder
- ½ tsp garam
masala powder
- ½ tsp dried fenugreek leaves (kasuri methi
How to Make Egg Curry Masala?
- Hard boil the eggs and remove the shell; pierce them with a fork or knife randomly. Heat a little oil in the pan, then put the boiled eggs in and fry them for 5 minutes by sprinkling yellow food color. Set aside.e
- Peel and cut the onion, ginger, and garlic
- Blend the onion with ginger and garlic
- And then combine all powdered spices such as Kashmiri red cchili powderRed chili powder, turmeric powder, coriander powder, jeera powder, salt, and garam masala powder into the onion paste.
- Whisk the yogurt with the help of a fork/whisk.
- Heat the oil and temper the fenugreek seeds for 30 seconds,s then add the onion paste with masala into the pot.
- Stir to combine well and allow the onion masala to cook until the oil is separated.
- Add yogurt to the masala and stir well
- Pour water just as needed to make gravy
- Then allow the masala to cook for another 10 minutes on medium flame
- Once the masala is cooked very well
- Lower the heat to low
- Put the fried eggs into the gravy
- Bring it to a boil first, then add some Kasuri methi along with green chilies
- Simmer the egg curry for around 10 minutes further on low flame
- Egg gravy is ready to serve
- Transfer to the serving dish
- Serve egg curry with roti, naan, or plain
rice
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