Egg Curry

Egg curry refers to an Indian side dish made using boiled eggs. They are seasoned with spices, spice mixes and other ingredients including vegetables and herbs. Egg curry recipe is not a standard one as it varies with regional influences and preferences in the usage of spices and seasonings. The curry originates from Northern part of India particularly Punjab. Hence it is also known as “Anda Curry” or “Anda Bhaji” across North India.

 

Ingredients Used and Popular Methods of Preparation in Egg curry Recipe

 

                                   

Egg curry is made using boiled eggs as the base ingredient that gets roasted or stewed in course of making. Vegetables used in the egg curry recipe include onions and tomatoes. Spice powders include powders such as dhania powder, chili powder, jeera powder and the garam masala powder as well as a flavorful paste of ginger-garlic and salt. Into a pan a little oil is heated to which onions (either in paste form or chopped) are added and stir fried till they turn golden brown. Thereafter ginger garlic paste, tomatoes and salt are added and allowed to cook until done. The indication that the mixture is done is that it separates from the oil. This is followed by the addition of masala powders or blended spices. The ingredients must get cooked with a fine blend of flavors. The boiled eggs are slit into slices or halves and added into the spicy mix and left to cook on low heat for 2-3 minutes. Thereafter the curry is transferred to a serving dish and garnished with chopped coriander ready to be served.

 

Serving and Eating Egg curry

 

Egg curry is essentially a side dish that can be served alongside rice, chappatis, parathas, rotis, naans and all kinds of Indian breads.

 

Popular Egg curry recipe Variations

 

Egg curry recipe can be adapted to make egg curry with gravy or without gravy. When being made with gravy, the ingredients onions and tomatoes are used in paste form to constitute slurry-like gravy. While making, boiled eggs are sliced, diced or halved and allowed to simmer in the gravy for just 2 – 3 minutes and not more. Liquid ingredients such as yogurt, tomato in puree form or even a little flour mixed with milk or water can be added to enhance the gravy nature of the curry.

Egg curry without gravy is where the ingredients are used in chunks and chopped form unlike being grounded into a paste. The boiled eggs also get roasted in the spicy mix of chopped vegetables, seasonings and spices.

Sometimes vegetables such as potatoes and spring onions can as well be used in the egg curry recipe. When using potatoes in the recipe, it must be added when the spice mix, tomatoes and onions are separated from the oil and must be allowed to cook to follow the addition of boiled eggs. Spring onions can be used the similar way onions are used.

Boiled eggs can be roasted separately with spice mixes such as garam masala and turmeric and combined with the spicy vegetable mix in the final stage.