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Ajay Chopra
Egg Curry is a popular, easy to make curry that can be enjoyed with roti as well as rice. Chef Ajay Chopra shares the recipe in detail.
Preparation Time
8-10 Min
Cooking Time
15-20 Min
Meal Type
main course
Difficulty
MEDIUM
Serves
4
4 - 5 tbsp mustard oil
4 - 5 boiled eggs
2 chopped onion
2 chopped tomato
3 - 4 green chillies
1 tsp saunf
1 tsp methi seeds
1 tsp mustard seeds
1 tsp jeera
1 bay leaf
3 - 4 green cardamoms
6 - 7 black peppercorns
1/2 tsp turmeric powder
1 tsp red chilli powder
coriander powder
cumin powder
1 tbsp ginger garlic paste
fresh coriander
1 bowl shallow fried potatoes
Start with making small holes in the boiled eggs and season it with salt, red chilli powder.
Heat mustard oil in a pan and fry the eggs. Toss it well in the pan until it turns brown and crispy. Add shallow fried potatoes to the pan and saute.
Heat mustard oil in another pan and add saunf, methi seeds, kalonji, mustard seeds, jeera, bay leaf, green cardamom, black peppercorns and cook on high flame.
Add ginger garlic paste, onions and saute. Add red chilli powder, turmeric powder, coriander powder and cumin powder and saute again.
Add chopped tomatoes to the masala and slit green chillies.
Add a few sugar granules to the masala and then some water. Cover the pan with a lid and cook for 10 minutes.
After the masala cooks, put the eggs in the masala and garnish it with fresh coriander.
Serve Anda Curry with a bowl of rice.
Egg Curry is something that you can make in many ways. Although basic ingredients remain the same, there are unique regional differences in how this curry is made in different regions of India. You can make it mild or spicy depending on your liking by adjusting the spices.
This curry is convenient to cook. People who are fond of eating eggs can’t resist this savoury and comforting egg curry.
