Sunday, December 16, 2012

Egg Curry Recipe Punjabi style

egg curry recipe images

If you feel like cooking eggs and is looking for a quick but different way from the usual preparations, this recipe of egg curry is ideal. If you have time you can find the molds for eggs of different forms, even the heart-shaped, to present the dishes in a more eye-catching manner.

Curry is a mixture of spices and herbs, which smells and enhances its flavor with each recipe. A truly delightful appetizer that kids love is the egg curry. The recipe is simple and fast that can be prepared in fifteen minutes and the result is a dish that will change your eating habits.

In India, it is known as Anda Curry. The egg curry recipe is simple and is very popular with children. Perfect for lovers of hard-boiled eggs, the spicy sauce enhances the flavor of the yolk and albumen consistency.

This delicious curry can be prepared in a flash. It is a very simple recipe and you can be prepared to your taste. To prepare this spicy dish, cook the eggs in oil, add tomatoes and other vegetables, and serve on a smoking heap of basmati rice. How should we do to get this delicious dish? Simple, follow the steps in this guide and find out.


2 eggs
2 potatoes
5 tbsp oil
1 onion
1 tomato
2 green chilies
2 tsp garlic paste
2 tsp ginger paste
2 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
2 tsp yogurt
1 cup milk
2 tsp poppy seeds
2 tsp clarified butter
1 tsp sugar
10 cashew nuts
1 bay leaf
2 cloves
1 Stick of cinnamon
1 tsp red chili powder
1 cup green peas
4 tbsp coriander leaves
Salt to taste


Remove the shell of boiled eggs & keep aside.

Grind the onions, garlic, ginger, poppy seeds, cashew, tomatoes, green chilies into a smooth paste.

Heat the cooking oil in a deep pan and when hot, add the bay leaf, cloves, cinnamon stick, onion-garlic paste. Fry till golden brown.

Add salt, sugar, turmeric, coriander, cumin & chili powder. Mix and fry till the oil begins to separate. Now add the milk, yogurt and little water to this masala and bring to a boil on a medium flame. If adding potatoes to the curry, add them now and cook till half done.

Half split the boiled eggs vertically and add them gently to the gravy and the green peas. Simmer the flame and cook for 10 minutes or till the gravy is thickened.

Turn off the fire add ghee and garnish with chopped coriander leaves. Serve hot with paratha, roti or rice.