Egg Curry

Also known as “Anda” curry. A fast and high protein rich easy curry. This recipe is from North India and one of my easy favourites.

Egg Curry

Preparation time: 30 min

Serves: 2

Pre Preparation

Take 200 ml of water and put it on heat. Once heated, add eggs and hard boil them for ten minutes. After they are boiled, peel them and keep them aside. Do not slice or cut them as yet !

Peel and finely chop red onions

Finely chop red vine tomatoes (use organic for best results)

Chop and paste fresh garlic

Chop fresh green coriander leaves

Finely chop green chillies (as per your choice)

Preparation

Heat up the cooking pot and add cooking oil

Add Bay leaf, cumin seeds and cloves. In just a few seconds cumin will start to pop

Add garlic paste and sauté for one minute. Do not let the garlic burn.

Add chopped onion and keep stirring till golden brown. Do not let the onion burn.

Add chopped tomatoes and keep stirring until tomatoes mix well with the onion & garlic paste and most of the water is evaporated.

Add fenugreek leaves to the mixture (heat the fenugreek leaves for 10 seconds on high heat and then powder them)

Add coriander powder, salt to taste, red chilli powder, turmeric powder and finally Rav’s secret masala

Keep stirring the curry paste for 8-10 minutes

Add cream (can be replaced by butter) or nothing if you want to avoid

Slice eggs into two halves and add them to the paste. Simmer on medium heat for 5 minutes

Finally sprinkle chopped fresh coriander whilst still on fire and the dish is ready to serve

Serve with fresh roti or chapatti or naan bread accompanied with onion or cucumber salad with salt & lemon dressing and any raita

Enjoy !