by maria 39 Comments
Egg Curry Recipe – madewith Indian spices and herbs….. Let me tell you this curry is simple to make. The taste of this curry blends well with steamed rice or bread or chapati. You will not know the taste unless you make them.. Eggs are also called as anda or baida in India.
There are lot of variations In India to make an Eggcurry. Some use grounded spices, some whole, some make in tomato,somemake in coconut. Hence lots of flavor and varaitions.
Again this egg curry is my moms fusion withvariousIndian spices. She has used fresh grated coconut and also desiccated coconut. I loved and relished this yum curry. My pet loved it too.All I have to say is east or westmoms arethe best :).. Thank you God for blessing me with such great food which brings a bliss to my stressful life.
How to make step by step Egg Curry Recipe:
1. Boil 5 eggs remove their shell. Keep them aside. The remaining one egg don’t boil as we will directly add it in the curry.
2. Take a pan add 1 tbsp oil. Keep the gas on medium flame. Once oil is hot add fennel seeds and saute.
3. Once they crackle saute chopped onion along with 12 to 14 curry leaves.
4. Now add desiccated coconut and saute.
5. Its time to add green chilies.
6. Also add chopped garlic and ginger. Saute all of them until nice brown.
7. Finally add fresh grated coconut. Stir for 2 mins more.
8. Combinethe above mixture into the grinder. Grind until smooth paste is formed.
9. Chop Tomatoes, rest of onion, Coriander leaves.
10. Take a big wok or vessel add rest of oil. Once oils is hot add the remaining chopped onion. Saute for 2 mins on low flame.
11. Now add all spices (Turmeric, Coriander seed powder, Red Chili Powder, Malvani Masala, Garam Masala). Keep stirring all the spices for a minute.
12. Add chopped tomatoes and stir again. The Masala will appear nice red color.
13. Add few coriander leaves too.
14. Pour thecoconutpaste and stir all.
15. Also add boiled eggs and water.
16. Break the uncooked egg and pour the egg into the curry along with rest of curry leaves.Don’t forget to add salt.
17. Letthiscook for 5 to 7 mins on medium flame with semi covered lid.
18. Lastly add curd and boil for another 2 mins. Check the taste add more seasoning if required.
19. Serve your Egg Curry with steamed rice Or Rotis.Garnish with few coriander or curry leaves.
If you are looking for more egg recipes then do check goan egg curry, thai red egg curry, egg chettinad curry,mughlai egg curry, how to boil eggs perfectly,quick egg curryand dry egg masala.
Egg Curry Recipe card Below:
Egg Curry Recipe
Recipe Type: Main
Cuisine: Indian
Author: Maria@flavorsofmumbai.com
Prep time:
Cook time:
Total time:
Easy egg curry recipe with step by step instructions-.
Ingredients
- 3 tbsp Oil
- 2 Onion chopped (one for paste other for curry)
- 5 to 6 Green Chilies (You can use more if spice required)
- 25 Curry Leaves
- 4 to 5 strands of Coriander Leaves
- 1.5 inch Ginger chopped
- 14 to 15 Garlic chopped
- 1/2 cup Fresh Grated Coconut
- 6 Eggs
- 8 tbsp Desiccated Coconut
- 1 tbsp Fennel Seeds
- 1 Tomato chopped
- 3 tbsp Kashmiri Chili Powder
- 1 tbsp Turmeric
- 1.5 tbsp Malvani Masala
- 1 tbsp Coriander seed powder
- 1 tbsp Garam Masala
- 6 tbsp Curd
- Salt as per taste
- 2 cups Water Or as consistency required
Instructions
- Boil 5 eggs remove their shell. Keep them aside. The remaining one egg don’t boil as we will directly add it in the curry.
- Take a pan add 1 tbsp oil. Keep the gas on medium flame. Once oil is hot add fennel seeds and saute.
- Once they crackle saute chopped onion along with 12 to 14 curry leaves.
- Now add desiccated coconut and saute.
- Its time to add green chilies.
- Also add chopped garlic and ginger. Saute all of them until nice brown.
- Finally add fresh grated coconut. Stir for 2 mins more.
- Combine the above mixture into the grinder. Grind until smooth paste is formed.
- Chop Tomatoes, rest of onion, Coriander leaves.
- Take a big wok or vessel add rest of oil. Once oils is hot add the remaining chopped onion. Saute for 2 mins on low flame.
- Now add all spices (Turmeric, Coriander seed powder, Red Chili Powder, Malvani Masala, Garam Masala). Keep stirring all the spices for a minute.
- Add chopped tomatoes and stir again. The Masala will appear nice red color.
- Add few coriander leaves too.
- Pour the coconut paste and stir all.
- Also add boiled eggs and water.
- Break the uncooked egg and pour the egg into the curry along with rest of curry leaves. Don’t forget to add salt.
- Let this cook for 5 to 7 mins on medium flame with semi covered lid.
- Lastly add curd and boil for another 2 mins. Check the taste add more seasoning if required.
- Serve your Anda Curry with steamed rice Or Rotis.
- Garnish with few coriander or curry leaves.
Serving size: 6 people
Notes
1. This curry is medium spicy however if more spice required. You can add more chilies and chili powder. If you want less spicy than add lesser chilies and chili powder.[br]2. Vegetarians can add paneer instead of eggs.[br]3. Also if malvani masala is not there just skip it.
