Punjabi Egg Masala | Anda Curry Recipe

Author: Priti Category: Main Course Cuisine: Punjabi - Indian Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 Minutes 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.