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Egg Curry
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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!