I have been a lover of punjabi food since childhood.
Punjabi Egg Masala or anda curry is spicy curry with boiled eggs, spices and cooked in onion, tomato gravy.
There are different styles for making Egg Curry and this recipe is North Indian in origin.
Serve Egg Curry with a tandori roti ,chapati and rice with onion wedges
For more egg curries pls click here
Recipe source :indiankhana.net
Ingredients
Eggs - 4
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
Garam Masala - 1 tsp [or garam masala]
Water - 3 Cups
To Grind
Onion - 1 Medium
Green Chilli - 3-4
Ginger - 1 inch piece
Garlic - 3 pods (large) [or ginger-garlic paste 1/2 tbsp]
Clove - 2
Cinnamon - 1/2 inch pieces
Fennel Seeds - 1 tsp
Tomato - 2-3 Medium
method :
1.Grind together all the ingredients listed under 'To Grind' to smooth paste.
2. Boil eggs, remove shell and make 5-6 slits in each egg, so that egg absorbs gravy.
3. In a kadhai heat oil add bay leaf, cumin seeds and allow to splutter.
4. Add chopped onion and saute for a minute. Now add onion tomato paste and cook for 5 minutes in medium heat or until onion starts to leave oil.
5. Add red chilli powder, coriander and turmeric powders, mix and add tomato puree mix everything well and cook for 2-3 minutes.
6. Now add salt, tomato paste if using and cook until gravy starts to leave oil around 5-7 minutes.
7.Add amchur powder and kasoori methi and let it simmer for 2 more minutes.
8. now add boiled eggs and stir gently,Add 2 cups water and bring it to good boil, cook in medium flame for 5 minutes.
9 Add garam masala mix, adjust salt if required simmer for 2 minutes and off flame.garnish with chopped coriander leaves.
10.Serve warm with rice, jeera rice or roti.
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