Tuesday, July 10, 2018

Anda Curry Dhabba Style/Punjabi Egg Curry

Punjabi style of curries are seriously fingerlicking goodness. Trust me i love their dhabba style dishes and when ever i get a chance to taste in their dhabba, i dont hesitate a second at all. And its been a long i had punjabi dishes in a Dhabba. However to replicated their dishes at home is definitely a must for me. And my today's recipe is a Dhabba style Punjabi egg curry which is also known as Anda Curry or Anda Masala. This egg curry tastes absolutely delicious to have with both rice and rotis. Trust this curry is an excellent accompaniment to relish with Butter naans or kulchas. My family members enjoyed this Dhabba style Egg curry with hot steaming rice and papads. Yes this dish is definitely an interesting dish to give a try as you doesnt need anything fancy to cook this delectable curry.
Punjabi Egg Curry, Anda Curry

Am here with my Anda curry for this week's Blogginh marathon, as am running this week's theme with Indian Regional Dishes. Obviously for the first day of this week's theme, i grabbed this dhabba style Egg curry to please my eggtarians at home.Trust me this curry is a prefect to enjoy with any sort of mildly spiced rice dishes. A real feast for egg lovers, and the curry tastes extremely delicious as its loaded with varieties of spices. Coming to this lipsmacking Dhabba style egg curry, you can replace the eggs with cubed potatoes or cubed paneer if you want to prepare this same dish for a vegetarian version. Also not to forget that you can replace the eggs very will with chicken chunks or else mutton chunks. Yes this curry is definitely a must try, if you Dhabba style dishes.

Anda Curry, Dhabba Style Egg Curry

Recipe Source: Swasthi's Recipes
5 Boiled eggs
2cups Onion (cubed)
1cup Tomatoes (chopped)
1 Bay leaf
1 Cinnamon stick
2 Green cardamoms
2 Cloves 
1tsp inger garlic paste
1tsp Red chilli powder
1tsp Garam masala
1/4tsp Turmeric
Salt as needed
1/4tsp Kasuri Methi
Coriander leaves (chopped)

Puree the onions and tomatoes separately and keep aside. Prick the boiled eggs
Fry eggs in oil until golden.

In the same pan, fry the cinnamon, bay leaf, cardamoms and cloves and add the pureed onions saute until they turns golden.

Add ginger garlic paste and saute until the raw smell disappears. Immediately add the tomato puree and saute until the sauce turns thick.

Add red chili powder, garam masala, turmeric and salt. Saute until a nice aroma comes from.

Add enough water to turn everything as a gravy.

Egg Curry, Punjabi Anda Curry

Cook until the gravy thickens, add the already fried eggs and kasuri methi, cook for a while and put off the stove.

Finally add the chopped coriander leaves and put off the stove.

Serve with rotis or rice.

13 comments:

Varadas Kitchen said... Reply To This Comment

You are right. this gravy could be used with potato or paneer. I shall try it with paneer for my daughter.

Nalini's Kitchen said... Reply To This Comment

Finger licking anda curry,never tried this way.Perfect with roti and pulao.

farah said... Reply To This Comment

love the simplicity of the recipe..... recipes like these where most ingredients we all will have in our pantry everyday are keepers. can be whipped up in a few minutes. looks lovely priya!

shweta said... Reply To This Comment

Love the detailing of this recipe. It looks like Dum-aloo to me !! Keep it up !!

vaishali sabnani said... Reply To This Comment

The curry looks very vibrant , and I am sure we can substitute eggs .. so many options to choose from . Right?

Preeti Garg said... Reply To This Comment

egg Curry looks so good with steamed rice.

Ritu Tangri said... Reply To This Comment

It's been ages since I made egg curry. I love egg curry with paratha. You have made me drool over this egg curry.

Srivalli said... Reply To This Comment

That gravy surely looks amazing and I won't mind some paneer in it..:)

Sowmya :) said... Reply To This Comment

That is such a vibrant looking curry....it would go perfectly with some paratha or roti. Am drooling just looking at it!!

Harini R said... Reply To This Comment

The gravy looks vibrant and as you said, this would work very well with aloo or paneer.

Code2cook said... Reply To This Comment

Egg curry gravy looks lip smacking. it is one of my favorite meal with rice this curry is beyond words.

Gayathri Kumar said... Reply To This Comment

That is a nice, simple to make curry Priya. I am sure it tastes amazing with rice or rotis..

Sapana Behl said... Reply To This Comment

Dhaba style anda curry looks super inviting Priya. I wish I would have been an egg eater.