Instant Maharashtrian Egg Curry Recipe | Hotel Style Anda Curry
Make delicious hotel-style Instant Maharashtrian Egg Curry in minutes! Spicy, flavourful Anda Curry recipe using special masala vatan. Perfect for dinner.
Ingredients
- 12 Hard-Boiled Eggs Peeled
- 3 tbsp Oil Adjust as per preference
- 2 Bay Leaves Tej Patta, broken into pieces
- 1 Medium Onion finely chopped (Optional, but adds texture)
- 1 cup Prepared Masala Paste Vatan (A mix of Coconut, Green, and Onion pastes - See Tips section)
- ½ tsp Turmeric Powder Haldi
- 1.5 tsp Kanda Lasun Masala Or spicy Red Chilli Powder
- 1 tsp Garam Masala Homemade preferred - See Tips section
- Salt to taste
- 2.5 glasses of Water Hot water recommended for better texture
- Fresh Coriander Leaves chopped for garnish
Instructions
- Heat the Oil: Place a large pot (top) on the stove and heat the oil. Add the bay leaves to the hot oil.
- Sauté Onions: Add the chopped onion and sauté until it turns translucent. Note: If you are in a super rush, you can skip the chopped onion and directly add the masala paste, but the onion adds a nice crunch.
- Fry the Masala Paste: Add the Prepared Masala Paste (Vatan) to the pot. Sauté it on medium flame for about 2 minutes. Since the vatan is usually pre-roasted, you don't need to cook it for too long, just until it blends well with the oil.
- Add Spices: Lower the flame and add turmeric powder, Kanda Lasun Masala, and Garam Masala. Mix well and sauté for another minute until the spices release their aroma.
- Seasoning: Add salt to taste and give it a good mix.
- Add Water: Carefully pour in the water. Tip: Lower the flame while pouring water to avoid splashing. Increase the flame to medium-high and bring the curry (rassa) to a boil.
- Add Eggs: While the curry boils, make small slits on the boiled eggs with a knife (this helps the masala seep inside). Gently drop the eggs into the boiling curry.
- Simmer: Let the curry boil and simmer for 5–7 minutes on medium heat. The gravy will thicken slightly, and a nice layer of oil (tarri) will float on top.
- Garnish & Serve: Turn off the heat. Garnish with plenty of fresh coriander leaves. Your Instant Maharashtrian Egg Curry is ready!