Egg Curry or Anda Curry is a spicy onion tomato based Indian curry which goes very well with any Indian Bread. It has many variations, but today I am sharing a spicy dhaba style Punjabi curry recipe with you all. Here is how to make it.

Yields1 Serving

 4 Boiled Eggs
 2 Onion (Chopped)
 3 Tomatoes (Chopped)
 ½ cup Malai or Cream
 Coriander (Chopped)
 Salt to Taste
 1 tbsp Red Chilli powder
 Hing
 2 tbsp Oil
 Green Chillies (1 slit or chopped as you like it)

1

In kadhai add onions, and hing and saute till transparent.

2

Then add the tomatoes and mix well, add salt and red chilli powder and slitted green chillies.

3

.Add cream and cook it on low flame till few boils.

4

Switch off the gas and remove the gravy in a dish, add boiled and peeled eggs on it

5

garnish with coriander.

6

Serve steaming hot with paranthas.

Ingredients

 4 Boiled Eggs
 2 Onion (Chopped)
 3 Tomatoes (Chopped)
 ½ cup Malai or Cream
 Coriander (Chopped)
 Salt to Taste
 1 tbsp Red Chilli powder
 Hing
 2 tbsp Oil
 Green Chillies (1 slit or chopped as you like it)

Directions

1

In kadhai add onions, and hing and saute till transparent.

2

Then add the tomatoes and mix well, add salt and red chilli powder and slitted green chillies.

3

.Add cream and cook it on low flame till few boils.

4

Switch off the gas and remove the gravy in a dish, add boiled and peeled eggs on it

5

garnish with coriander.

6

Serve steaming hot with paranthas.

Malai Anda (creamy Egg Curry)
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