Anda Curry From Imperial Inn | Imperial Inn Food Recipe Blog
Anda Curry From Imperial Inn

Anda Curry From Imperial Inn

Anda curry is spicy curry with boiled eggs, spices and cooked in onion, tomato gravy. Eggs are widely used in India Cuisine to make curries mainly because they are very versatile. Eggs are a quality source of protein and are known to be the highest source of all food sources. 

Anda Curry (Non-Veg) From Imperial Inn
Anda Curry From Imperial Inn
Ingredients:
  • 6 eggs
  • 1 medium size onion
  • 2 tbsp oil
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 1 tbsp tomato paste
  • 2 tsp red chilli powder
  • 1 tsp coriander seeds powder
  • ½ tsp turmeric powder
  • 1 tbsp crushed kosoori methi
  • Salt to taste
  • ½ tsp amchur powder
  • 1 tsp garam masala
  • 3 cups water

Anda Curry (Non-Veg) From Imperial Inn
Anda Curry From Imperial Inn
To grind
  • 2 medium size onion
  • 3-4 green chilli
  • ½ tbsp ginger-garlic paste
  • 2 clove
  • ½ inch pieces cinnamon
  • 1 tsp fennel seeds
  • 3 medium size tomatoes

Anda Curry (Non-Veg) From Imperial Inn
Anda Curry From Imperial Inn
Preparation:
  • Boil eggs, remove shell and make 5-6 slits in each egg, this is to make egg absorb gravy.
  • Peel and chop in chunks 2 onion and finely chop 1 onion to keep aside.
  • Grind together all the ingredients listed under “To Grind” except tomatoes into smooth paste.
  • Chop tomatoes in chunks and grind, keep aside.
  • In wok heat oil add bay leaf, cumin seeds and allow spluttering.
  • Add chopped onion and sauté for a minute. Now add onion paste and cook for 5 minutes in medium heat or until onion starts to leave oil.
  • Add red chilli, coriander and turmeric powder, mix and add tomato puree mix everything well and cook for 2-3 minutes.
  • Now add salt, tomato paste and cook until gravy starts leave oil (around 5-7 minutes).
  • Add 3 cups water and bring it to good boil, now add boiled eggs and stir gently cook in medium flame for 5 mins.
  • Add amchur powder, garam masala and kasoori methi and let it simmer for 2 more mins. and off flame.
  • Garnish Anda Curry with coriander leaves and serve hot with paratha, roti or rice for Lunch or Dinner.
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