Easiest Maharashtrian Egg Curry Recipe | Delicious Anda Curry
Learn how to make the easiest and most delicious Maharashtrian-style egg curry. This beginner-friendly recipe is ready in minutes!
Ingredients
Waatan Paste:
- 1 Small Tomato Roasted
- 1/2 Cup of Dry Coconut Roasted
- 2 Green Chilli Roasted
- 9-10 Garlic Cloves Roasted
- 1 Inch Ginger Chopped
- 2 Medium Onion Roasted
- Coriander Leaves
Egg Curry:
- Oil
- Waatan Paste
- 1,1/2 tbsp Kanda-Lasun Masala
- 1 tsp Cumin & Coriander Powder
- 1 tbsp Chicken Masala
- 1/4 tsp Turmeric Powder
- Salt to taste
- 2 Glasses of Hot water
- 12 boiled eggs
Instructions
- Prepare the masala paste: In a pan, lightly roast the tomatoes, dry coconut, green chillies, garlic, and onions. Blend these roasted ingredients with fresh coriander and ginger to form a fine paste without adding water.
- Saute the masala: Heat a ladle of oil in a pot. Add the prepared masala paste to the hot oil. Saute the paste on a medium flame for about two minutes.
- Add the spices: Reduce the flame and add the Kanda-Lasun Masala (Onion-garlic masala), cumin-coriander powder, chicken masala, turmeric, and salt to taste. Mix well and cook for another two minutes until the spices are fragrant.
- Add water and bring to a boil: Pour hot water into the pot and stir to combine. Adjust the amount of water based on your desired gravy consistency. Bring the gravy to a good boil on medium-low flame for about 5 minutes.
- Add the eggs: Carefully add the boiled eggs, which have been cut with a slit, into the simmering gravy.
- Simmer: Simmer the curry on a low flame for 5 to 7 minutes to allow the eggs to absorb the flavours.