Egg Curry Recipe | Side dish for Rice & Chapathi | Roasted Egg Masala | Anda Curry | Egg Recipes
Recipe Information
Egg Curry
Cultural Context
Egg curry, originating from India, is a beloved dish that showcases the versatility of eggs in Indian cuisine. It is often enjoyed with rice or bread, making it a comforting meal for families. Today, variations of egg curry can be found across the globe, adapted to local tastes and ingredients.
Boil 10 eggs and remove the shells, then cut them in half.
In a white pan, add 2 tablespoons of oil and keep the flame on low.
Add 1/2 teaspoon of turmeric powder, 1 tablespoon of red chili powder, 1 teaspoon of black pepper powder, and 1 teaspoon of salt; mix on low flame.
Gently place the egg halves in the pan, spreading them to absorb the masalas for 2-3 minutes, then flip and roast for another 2-3 minutes.
Keep the roasted eggs aside.
In a white kadai, add 3 tablespoons of oil and heat it.
Once hot, add 1/2 teaspoon of mustard seeds and 1 teaspoon of cumin seeds, letting the mustard seeds splatter.
Add 3 finely chopped large onions and sauté until golden brown.
Add 4 slit green chilies and adjust according to taste.
Add 2 teaspoons of ginger garlic paste and sauté until the raw smell is gone.
Add the puree of 3 large tomatoes and sauté until the raw smell is gone and the gravy thickens, with oil separating.
Add 1 teaspoon of red chili powder, 1 1/2 teaspoons of coriander powder, 1 teaspoon of salt, and 2 tablespoons of pepper powder; mix well.
Add 1 1/2 cups of water to the kadai and let the gravy cook for at least 5 minutes until bubbling.
Gently transfer the roasted eggs to the kadai and cook for about 5 minutes to absorb flavors.
Add fresh curry leaves and finely chopped coriander leaves for garnish.
Equipment Needed
Allergens
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