Egg dishes are popular across the world, this dish which is an egg curry recipe also known as egg masala recipe is an Indian delicacy. In India there are many variations of this recipe, but the simpler and the basic one always goes perfect. This underrated dish holds all the taste to perfectly go along with hot chapatis for morning breakfast. The preparation of this dish varies in different regions.
In Bihar, Anda Curry is usually cooked with pods of garlic inside the curry itself. The garlic absorbs all the right amount of masala from the curry and is cooked till turned juicy, leaving its aroma all over the curry. This garlic egg curry is usually made in winters either for breakfast or dinner. The most important point to be taken care of while making this recipe is to boil the eggs perfectly.
We all are very aware of the fact that eggs are a great source of protein and are a great food option for people who are on diet, but apart from protein; eggs contain a lot of other nutrients and minerals which are healthy for a human body. One large boiled egg has about 77 calories and contains essential nutrients like - Vitamins A, B5, B12, D, E, K, B6, folate, phosphorus, selenium, calcium, zinc, and five grams of healthy fats. Though smaller in size, eggs are called a power pack of nutrients. Consuming eggs on a daily basis adds loads of good supplements which are necessary for the body.
Here’s the recipe for Egg Curry.
Ingredients:
- 7-8 boiled eggs
- 3 onions
- 2 tomatoes
- 2 green chillies
- 3-inch ginger
- 2 bay leaves
- 1-inch cinnamon stick
- 1 tsp cumin seeds
- 25 gms garlic cloves
- 1 tsp turmeric powder
- 1.25 tbsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 2-3 tbsp curd (plain)
- 1 tsp garam masala powder
- Salt, to taste
- ¼ cup cooking oil
Method:
- Heat oil in a pan, add sliced onions to it, and fry them till they turn light golden.
- Then, add garlic cloves and ginger, and fry them until they turn golden.
- Add tomatoes and cook until turned mushy.
- Now, let the onion-tomato mixture cool down a bit.
- Then, grind them into a fine paste without adding water.
- Prick the boiled eggs on all sides and add turmeric, red chilli powder, and salt.
- Toss the eggs so that the masala coats well.
- Heat oil in a pan and shallow fry the eggs until they turn crispy.
- Now, heat oil in another pan for the curry.
- Add bay leaves, cinnamon stick, and cumin seeds, and let them get tempered.
- Turn the flame low, and add turmeric and Kashmiri red chilli powder to the oil.
- Cook until the raw smell of the masala goes away.
- Turn the flame medium, and add the onion tomato paste and mix well.
- Cover the pan and cook for a few minutes.
- Now, remove the pan and add all the spices (cumin, coriander and garam masala powder).
- Saute well and cook until the masala releases oil from the sides.
- Turn off the flame, and let the masala cool down a bit.
- Add curd, mix well and then turn on the flame.
- Put some water for consistency, and add green chillies and salt, and let the water come to a boil.
- Add the fried eggs and cook for about a minute or two.
- Add fresh coriander for garnishing.
The curry is ready to be served with hot chapatis, naan, kulche or a plate of steamed rice.