Punjabi Egg Masala | Anda Curry Recipe
Author: Priti
Category: Main Course
Cuisine: Punjabi - Indian
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients:
Eggs - 6
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
Kitchen King Masala - 1 tsp [or garam masala]
Water - 3 Cups
To Grind
Onion - 2 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 - 3 Medium
Method:
Category: Main Course
Cuisine: Punjabi - Indian
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients:
Eggs - 6
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
Kitchen King Masala - 1 tsp [or garam masala]
Water - 3 Cups
To Grind
Onion - 2 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 - 3 Medium
Method:
1. Boil or pressure cook eggs, remove shell and make 5-6 slits in each egg, this is to make egg absorb gravy.
2. Peel and chop in chunks 2 onion, and finely chop 1 onion keep it aside.
3. Grind together all the ingredients listed under 'To Grind' except tomatoes into smooth paste.
4. Chop tomato in chunks and grind, keep aside.
5. In a wok heat oil add bay leaf, cumin seeds and allow to splutter.
6. Add chopped onion and saute for a minute. Now add onion paste and cook for 5 minutes in medium heat or until onion starts to leave oil.
7. Add red chilli, coriander and turmeric powders, mix and add tomato puree mix everything well and cook for 2-3 minutes.
8. Now add salt, tomato paste if using and cook until gravy starts to leave oil around 5-7 minutes.
9. Add 3 cups water and bring it to good boil, now add boiled eggs and stir gently cook in medium flame for 5 minutes.
10. Add amchur powder and kasoori methi and let it simmer for 2 more minutes.
11. Add kitchen king masala mix, adjust salt if required simmer for 2 minutes and off flame.
Serve warm with rice, jeera rice or roti.
Have a nice day.
2. Peel and chop in chunks 2 onion, and finely chop 1 onion keep it aside.
3. Grind together all the ingredients listed under 'To Grind' except tomatoes into smooth paste.
4. Chop tomato in chunks and grind, keep aside.
6. Add chopped onion and saute for a minute. Now add onion paste and cook for 5 minutes in medium heat or until onion starts to leave oil.
7. Add red chilli, coriander and turmeric powders, mix and add tomato puree mix everything well and cook for 2-3 minutes.
8. Now add salt, tomato paste if using and cook until gravy starts to leave oil around 5-7 minutes.
9. Add 3 cups water and bring it to good boil, now add boiled eggs and stir gently cook in medium flame for 5 minutes.
11. Add kitchen king masala mix, adjust salt if required simmer for 2 minutes and off flame.
Serve warm with rice, jeera rice or roti.
Have a nice day.
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