Masala Egg Curry | Anda Curry
Egg Curry- simple, delicious and flavorful punjabi style egg curry with creamy cashews. Serve with rice or paratha (indian flat bread)
Servings: 4
Ingredients
- 4- 5 eggs
- 2 medium onion, finely chopped
- 2 medium tomato, pureed
- 1 tsp grated ginger
- 1 tsp minced garlic
- about 12 whole cashew
- 1 tsp tomato paste optional
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp or to taste red chili powder
- ¼ tsp sugar
- ½ tsp of dry fenugreek leaves (kasuri methi)
- 2 tbsp + 1 tsp oil
- 1.5 cups of water
Instructions
To make cashew cream -
- Soak the cashew in hot water for 15 mins. After 15 minutes discard the water add the soaked cashew and ¼ cup of water to a blender and make a smooth paste.
Cooking eggs in the stove top -
- If cooking in the stove top gently place the eggs in a sauce pan, add water about one inch above the eggs. Boil for ten minutes and turn off the heat. Cover the pan and rest for ten minutes. After ten minutes, discard the water and add regular tap water and peel the shells.
Cooking eggs in the instant pot-
- If using instant pot we will do 5-5-5 cooking method. Which means 5 minute cook time, 5 minute rest time and 5 minute water bath. Plugin in your instant pot, add a cup of water to the inner pot. Place a metal trivet and gently place the eggs. Close the lid, select the manual mode and cook on high for 5 minutes. Release the pressure after 5 minutes and place the eggs in a bowl of tap water for 5 minutes. Remove and peel the shell.
Making the Egg Curry -
- In a non stick pan add a tea spoon of oil and pan fry the egg till they turn light brown on all sides. Now add ¼ tsp each of turmeric powder and red chili powder and coat the eggs and cook for a minute in low frame. Set a side.
- In a pot or kadai heat oil and add cumin seeds. Once the cumin gets little brown, add the finely chopped onion and a pinch of salt. Cook in medium flame till onion turns soft. This will take about 7-8 minutes. Be patient with this step, sauteing onions till they turn soft is a key to making a good curry.
- Now add in the turmeric and chopped ginger- garlic and fry for a minute.
- Add the pureed tomato and cook till the raw smell goes away, about 5-6 minutes. You should be able to see the oil starting to separate.
- Now add the red chili powder, coriander powder, garam masala, salt, sugar and tomato paste (if using). Cook for a minute
- Add 1.5 cups of water and cook till it comes to a boil. Now add in the pan fried eggs and chopped coriander leaves.Give a gentle stir and cook for 5 minutes.
- Taste the curry and adjust the seasoning. Finally add the cashew cream and crushed dried fenugreek leaves and cook for another 5 minutes. Turn off the stove and finish with a dash of lemon juice.
- Serve with plain paratha, rice, jeera rice, pulav, dosa or even with appam.