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.

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.

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.

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.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90