Check out the recipe for egg curry or Anda curry as it is popularly known. It’s delicious and it’s easy, falls somewhere between a veg curry and a nonveg curry.
We tossed in some potatoes for those who don’t want to eat eggs. So let’s call it the Potato Egg Curry. There isn’t really much to talk about this recipe so I’ll just show you how to make it.
Find the Ingredients below and watch the super easy recipe preparation video.
INGREDIENTS
- MUSTARD OIL- 1 TBSP
- ONION – 1 (MEDIUM)
- GINGER- 1/2 INCH PIECE
- GARLIC- 10 CLOVES
- CUMIN SEEDS-1 TEASPOON
- CLOVES- 4
- BLACK PEPPER- 7-8
- CARDAMOM GREEN-3
- CARDAMOM BROWN-1/2
- MACE-1/4 OF A FLOWER
- NUTMEG- 1/8 OF A PIECE
- POTATO- CUBED (3 MEDIUM SIZE)
- EGG- 6
- MUSTARD OIL- 4 TBSP
- FENUGREEK SEEDS-1/2 TEASPOON
- BAY LEAF-2
- CINNAMON STICK- 1/2 INCH PIECE
- TURMERIC POWDER-1/2 TEASPOON
- RED CHILI POWDER- 1 TEASPOON
- CORIANDER POWDER-1 TEASPOON
- SALT- TO TASTE
- WATER- 200 ML OR UP TO CONSISTENCY
FOR FRYING EGGS
- VEGETABLE OIL- 1 TBSP
- TURMERIC POWDER-1/2 TEASPOON
- RED CHILI POWDER-1/2 TEASPOON
- SALT-1/4 TEASPOON
- CORIANDER LEAVES- FOR GARNISH
WATCH THE PREPARATION VIDEO
