Punjabi Egg Curry Recipe Anda Curry Whiskaffair

on Aug 11, 2022, Updated Sep 25, 2023 Here are some more egg curry recipes that you may like: Kerala Egg Curry, Kolhapuri Egg Curry, Chettinad Egg Curry, Egg Butter Masala, and Mughlai Egg Korma.

About Punjabi Egg Curry

Punjabi Egg Curry (Anda Curry) is a spicy, robust Indian curry made with hard-boiled eggs simmered in a spicy onion-tomato gravy. This gluten-free and dairy-free curry comes together in under 30 minutes using basic ingredients. Each home has a different style of making anda curry, and with a few variations, you get a new taste. In this post, I am sharing my mom’s recipe, which she has been making for years. Serve it with phulka, naan, or tandoori roti. It also goes well with steamed rice or jeera rice. Eggs – For the best taste, use fresh, organic, free-range eggs. However, this recipe works great with white, brown, or country eggs. Oil – To make this curry, use sunflower, canola, mustard, or light olive oil. Whole Spices – You will need cumin seeds, cloves (laung), and black cardamom (badi elaichi). You can also add bay leaves (tejpatta) and dry red chilies if you wish to. Spice Powders – You will need a few basic Indian spice powders, such as coriander powder, Kashmiri red chili powder, turmeric powder, garam masala powder, and salt. Add a little cumin powder and black pepper powder for a spicy kick. Tomato Puree – Use canned tomato puree as it tastes more concentrated than freshly pureed tomatoes. You can also use tomato paste in place of tomato puree. Kasuri Methi – Kasuri methi gives a lot of flavor to the curry. Others – You will also need red onions, fresh ginger, garlic, freshly squeezed lime juice, and cilantro (fresh coriander leaves). Fresh ginger and garlic cloves can be replaced with ginger garlic paste. You can also add some roasted gram flour (besan, chickpea flour) to thicken the curry and make it more flavorful. Eggs must be covered with water for at least an inch. Add 2 teaspoon salt to the pan. Adding salt will prevent the eggs from breaking and the whites from running out while boiling. Bring the water to a rolling boil over high heat. Once the water reaches a rolling boil, switch off the heat and cover the pan with a tight-fitting lid. Let the pan rest for 12 minutes. Drain the hot water and fill the pan with cold water. Let the eggs cool down for 5 minutes. Drain the water, take the eggs out, and peel them. Your perfect hard-boiled eggs are ready. Heat 2 tablespoon oil in a medium skillet over medium-high heat. Shallow fry the eggs until they are browned from all sides. Keep rotating them while frying. If it is spluttering a lot, cover the skillet with a lid. Take out the fried eggs on a plate and keep them aside. Add the following ingredients once the oil is hot, and let them crackle for 3-4 seconds.

1 teaspoon cumin seeds 3-4 crushed cloves 1 crushed black cardamom

Add 1 cup finely chopped onions and cook until slightly browned, stirring frequently (4-5 minutes). Add ½ cup tomato puree (or ¼ cup tomato paste) and cook for 3-4 minutes.

1 tablespoon coriander powder 2 teaspoon Kashmiri red chili powder 1 teaspoon turmeric powder ½ teaspoon garam masala 1 teaspoon salt

If the masala is getting too dry and is starting to burn from the bottom, splash a little water. Now add 2 cups of water to the pot and bring the gravy to a boil. Reduce the heat to medium-low and simmer for 5-6 minutes. Add 2 tablespoon crushed Kasuri methi and 1 teaspoon freshly squeezed lime juice and mix well. Garnish with 2 tablespoon chopped cilantro and serve hot. You can choose to keep the gravy thin, semi-gravy, or dry. To make the curry richer, add cashew nuts, almonds, or poppy seed paste. Heavy cream can also be added at the end of the cooking. Replace water with coconut milk to give this easy egg curry recipe a South Indian taste. You can also add some mustard seeds and fresh curry leaves to the hot oil along with cumin seeds.