Egg Curry (Anda Salan)
Ingredients for Masala paste
- Onions 2, big size
- Tomatoes 3, big size
- 2-3 Green chilies 2-3
- Fennel seeds 1 teaspoon
- Cumin seeds 1 teaspoon
- Black pepper corns 10
Ingredients for the Gravy
- Eggs 12, hard boiled
- Bay leaf 1 big size
- Tomato Puree 1 tablespoon (optional)
- Garlic paste 1/2 tablespoon
- Ginger paste 1/2 tablespoon
- Salt to taste
- Turmeric powder 3/4 teaspoon
- Coriander powder 1.5 teaspoons
- Red chili powder to taste (if needed)
- Yoghurt 3 tablespoons
- Oil as needed
- Garam masala powder 1 teaspoon
- Dry fenugreek leaves (Kasoori Methi)
- Fresh coriander leaves
Preparation
- First of all, chop tomatoes and onions roughly.
- Blend together tomatoes, onions, green chilies, fennel seeds, cumin seeds and black pepper corns. Blend to make a fine paste.
- In a heavy bottom pan, heat oil, add bay leaf and fry for few seconds.
- Now, add blended masala paste and sauté for high for 3-4 minutes until the colour changes slightly.
- At this step if your gravy looks a bit lighter in colour (Like mine because the tomatoes were not a good red colour) you can add a tablespoon of tomato paste. Add, mix and check if the gravy is a bit sour, add a teaspoon of sugar to neutralize the acidity from the tomatoes.
- Add ginger-garlic paste and mix.
- Cook until all the water from the paste is completely evaporated.
- Add the powder spices (Salt, red chili powder (optional), turmeric powder and coriander powder.
- Now turn the flame a bit high and stir fry the paste until it leaves oil. At this step our masala for the egg curry is ready.
- Add whisked yoghurt and mix well.
- Now add water as per the consistency you prefer.
- I prefer a thin gravy, so added the water accordingly. Bring it to a boil.
- Now, add the hard boiled eggs and drop them gently in the gravy.
- Cook for 5-8 minutes on low heat.
- Lastly, add kasuri methi, garam masala powder and mix.
- Delicious Pakistani anda salan (egg curry) is ready to serve.
- Garnish with coriander leaves.
- Serve hot with roti or plain boiled rice.
- Enjoy!
https://youtu.be/YJPQlrccgNQ
Egg Curry (Anda Salan)
Ingredients
Ingredients for Masala paste
- 2 big size Onions
- 3 big size Tomatoes 3, big size
- 2-3 Green chilies
- 1 teaspoon Fennel seeds
- 1 teaspoon Cumin seeds
- 10 Black pepper corns
Ingredients for the Gravy
- 12 Eggs, hard boiled
- 1 big size Bay leaf
- 1 tablespoon Tomato Puree (optional)
- 1/2 tablespoon Garlic paste
- 1/2 tablespoon Ginger paste
- Salt to taste
- 3/4 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- Red chili powder to taste (if needed)
- 3 tablespoons Yoghurt
- Oil as needed
- 1 teaspoon Garam masala powder
- Dry fenugreek leaves (Kasoori Methi)
- Fresh coriander leaves
Instructions
- First of all, chop tomatoes and onions roughly.
- Blend together tomatoes, onions, green chilies, fennel seeds, cumin seeds and black pepper corns. Blend to make a fine paste.
- In a heavy bottom pan, heat oil, add bay leaf and fry for few seconds.
- Now, add blended masala paste and sauté for high for 3-4 minutes until the colour changes slightly.
- At this step if your gravy looks a bit lighter in colour (Like mine because the tomatoes were not a good red colour) you can add a tablespoon of tomato paste. Add, mix and check if the gravy is a bit sour, add a teaspoon of sugar to neutralize the acidity from the tomatoes.
- Add ginger-garlic paste and mix.
- Cook until all the water from the paste is completely evaporated.
- Add the powder spices (Salt, red chili powder (optional), turmeric powder and coriander powder.
- Now turn the flame a bit high and stir fry the paste until it leaves oil. At this step our masala for the egg curry is ready.
- Add whisked yoghurt and mix well.
- Now add water as per the consistency you prefer.
- I prefer a thin gravy, so added the water accordingly. Bring it to a boil.
- Now, add the hard boiled eggs and drop them gently in the gravy.
- Cook for 5-8 minutes on low heat.
- Lastly, add kasuri methi, garam masala powder and mix.
- Delicious Pakistani anda salan (egg curry) is ready to serve.
- Garnish with coriander leaves.
- Serve hot with roti or plain boiled rice.
- Enjoy!