We all love to make many kinds of egg recipes that are suitable for kids as well. Egg recipes can be made for breakfast, lunch or dinner. Today I am sharing a quick and easy to make dish which is called Anda Masala or Egg Curry. The recipe is easy to prepare, quick and delicious thats why I named it "30 minutes Anda Masala recipe".
There is always one of those weeknights when the veg produce is running low and the meats are still frozen and you are wondering what you could possibly make for dinner. And eggs come to the rescue every single time.
This is my go-to recipe for those days, and do not be mistaken – this is not your average egg curry. We take it to the next level by tempering our boiled eggs: frying them in a spicy masala mix before adding them into the gravy. I love to serve this rich indian curry masala with some roti and steamed rice.
No complicated prep here: this is a minimal chopping recipe. Just a few of my tips and tricks will turn a simple egg curry into a dhaba style dish.
This works great as a last minute dinner/lunch - you do not need to do anything in advance m.
The recipe is very simple and with basic ingredients and in my house we usually made egg curry when we do not wish to eat mutton or chicken in our daily regular diet. I hope you will enjoy this dish.
Egg Masala is a flavourful and tasty sidedish that pairs up well with chapathi, roti, biryani, pulao etc. Egg Masala is a very good choice of curry when we run short of veggies and simple & easy to cook.
This Egg Masala is one of the most demanding recipes at home and I am so glad that it is one of the popular recipes here in this space too. We loved it for the burst of masala flavours with thick and hot gravy perfect to pair it with roti or rice or even any mild pulaos like jeera pulao / peas pulao.
Egg Masala is made by freshly roasting and grinding the spices and then simmering in a onion tomato based gravy along with eggs.
Egg Masala or Egg Gravy can be made in a number of ways as in each household there is a staple recipe. This Egg Masala Recipe is my favorite as it has yielded me do mny appreciations for its great taste and flavour. The main flavour comes from the freshly roasted and grinded ingredients which lends a great taste to this gravy.
Eggs – I have used regular white eggs but you can use brown eggs too.
Tempering – A tempering with whole spices including cinnamon, cardamom, cloves, red chillies is done.
Ingredients for Anda Masala/Egg Curry
Steps for Anda Masala/Egg Curry
Anda Masala/Egg Curry
Ingredients
1 & 1/2 teaspoon Coriander Powder
1 teaspoon Cumin Powder
1/3rd cup Fried Onions
3 tablespoon Curd
8-10 Cashews
3-4 Dried Red Chillies
Fresh Coriander with stem
1 Tomato of big size
4-5 tablespoon Oil
3 green Cardamoms
1 piece Cinnamon
1 teaspoon Cumin
1 Onion medium size
1 tablespoon Ginger-Garlic paste
1 teaspoon Kashmiri Red Chilli Powder
1/4th teaspoon Turmeric Powder
1 & 1/2 teaspoon Salt
6 boiled Eggs
1-2 tablespoon Oil
2 pinch Chilli Powder
1 pinched Turmeric Powder
1 pinch Salt
1 cup Water
1 tablespoon Dried Fenugreek Leaves
Half teaspoon Garam Masala Powder
Fresh Coriander
Steps
Take 1 and a half teaspoon coriander powder, 1 teaspoon cumin powder, 1/3rd cup fried onions, 3 tablespoon curd, 8-10 cashew (soak it in hot water for 10 minutes), 3-4 dried red chillies, some Fresh coriander with stem, 1 tomato of big size in a grinder and make a fine paste out of it and keep aside.
In a wide pot, heat 4-5 tbsp of oil add 3 green cardamoms, 1 piece cinnamon, 1 teaspoon cumin, 1 medium size onion chopped. Fry the onions till golden brown then add 1 tablespoon ginger-garlic paste fry it with the onions for 2 minutes.
Then add 1 teaspoon kashmiri red chili powder, 1/4th teaspoon turmeric powder, stir fry on low flame for 10-20 seconds then add the grinded paste along with 1/4th cup of water and 1 and a half tsp salt.
Mix all the ingredients thoroughly and let it boil, then cover and cook on low flame for 10-15 minutes, keep checking in between.
Take 6 boiled eggs put 4-5 slight slits on each boiled egg with light hands.
Heat 2-3 tbsp oil in a pan then put the boiled eggs and fry them on low to medium flame to get a nice brown covering on the eggs.
Then add 2 pinch chili powder, 1 pinched turmeric powder, 1 pinch salt and toss the eggs with the spices on low flame for 2 minutes and then off the flame cover the pan of eggs and keep aside.
Now check the gravy after 15 minutes, then add 1 cup hot water to make some gravy mix jt well. The consistency of the gravy is per your requirement.
Let the gravy come to boil then add the fried eggs, 1 tbsp crushed fenugreek leaves, half tsp garam masala powder mix it cover and cook on low flame for 4-5 minutes. Then off the flame.
Garnish it with chopped coriander leaves.
Serve it hot, you can have this Anda Masala with roti as well as with rice also.
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Tips *It serves as a best accompaniment for rasam / sambar rice too. Or you can have the gravy with plain rice too. *This is little on the spicy side so adjust red chillies according to your spice level. *Do not fry the eggs for long else it will turn rubbery. *Freshly roasted and grind spices gives a great flavour to this curry so do not miss it.
