Egg Curry - Anda Curry - Ande Ki Curry

28/12/13 2:01 pm

Indian Food
Egg Curry
User Rating

(10 Reviews)

By Petrina Verma Sarkar

There are several different styles for making Egg Curry and this recipe is North Indian in origin. Serve Egg Curry
with a vegetable side dish and rice.
Ingredients:

Image 2011 Petrina Verma Sarkar,

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6
5
2
3
2
2
2
2
1

hard boiled eggs

tbsps vegetable/ canola/ sunflower cooking oil
medium sized onion cut into quarters
medium sized tomatoes cut into quarters
green chillies
tsps garlic paste
tsps ginger paste
tsps coriander powder
tsp cumin powder

1 tsp garam masala

1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
Chopped fresh coriander leaves to garnish
2 potatoes cut into 1" cubes (optional)
Preparation:
Heat 2 tbsps of the cooking oil in a deep pan and when hot, add the onions. Fry till slightly golden. Turn off the fire. Use a slotted spoon to remove the
onions from the pan and put them in a food processor. Grind the onions, tomatoes, green chillies into a smooth paste. Try not to add water while
grinding, if possible.
Heat the remaining oil in the same pan and add the paste you just made to it when it is hot. Fry for 2-3 minutes.
Add the ginger and garlic pastes, all the dry spices, mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).
Now add 2 cups of warm water to this masala and bring to a boil on a medium flame.
If adding potatoes to the curry, add them now and cook till half done.
Half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy is thickened/ reduced to
about 3/4 of the original quantity (when you added the water). If you have added potatoes they should ideally be cooked by now.
Turn off the fire and garnish with chopped coriander leaves. Serve hot with rice and a vegetable side dish.
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