Egg Curry (Anda Salan)

Egg Curry (Anda Salan)

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

  1. First of all, chop tomatoes and onions roughly.
  2. Blend together tomatoes, onions, green chilies, fennel seeds, cumin seeds and black pepper corns. Blend to make a fine paste.
  3. In a heavy bottom pan, heat oil, add bay leaf and fry for few seconds.
  4. Now, add blended masala paste and sauté for high for 3-4 minutes until the colour changes slightly.
  5. 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.
  6. Add ginger-garlic paste and mix.
  7. Cook until all the water from the paste is completely evaporated.
  8. Add the powder spices (Salt, red chili powder (optional), turmeric powder and coriander powder.
  9. 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.
  10. Add whisked yoghurt and mix well.
  11. Now add water as per the consistency you prefer.
  12. I prefer a thin gravy, so added the water accordingly. Bring it to a boil.
  13. Now, add the hard boiled eggs and drop them gently in the gravy.
  14. Cook for 5-8 minutes on low heat.
  15. Lastly, add kasuri methi, garam masala powder and mix.
  16. Delicious Pakistani anda salan (egg curry) is ready to serve.
  17. Garnish with coriander leaves.
  18. Serve hot with roti or plain boiled rice.
  19. Enjoy!

https://youtu.be/YJPQlrccgNQ

Egg Curry (Anda Salan)​

Author: Naush

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!



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