Friday, August 19, 2011

Indian Egg Curry- Anda Masala

Shown- Anda Masala, Indian pickles, passion fruit chutney,
 fresh fig chutney, red lentil dosas, and coconut chicken curry

Do you like exotic food, but not like the hefty price tag or foreign ingredients often included? If so, then this recipe is for you.
This recipe is a North Indian curry, and it is based on one of the cheapest proteins available- eggs.
It tastes absolutely delicious, especially paired with chutneys, dosas, and pickles, as part of an Indian feast.

I got this recipe from Viet World Kitchen, a terrific website with many delicious international recipes.
Here it is, with my changes.

Indian Egg Curry- Anda Masala

7-8 eggs, hard-boiled
2 tablespoon oil (I used coconut)
2 teaspoon cumin
2 medium onions, diced
3-inch piece of cinnamon stick, broken in half
4 teaspoons ground coriander seed
1/4-1/2 teaspoon red pepper flakes (or less, depending on how spicy you like things to be)
1 teaspoon turmeric
6 cloves garlic, thinly sliced
2 teaspoon salt or more, to taste
4-5 medium to large tomatoes, pureed
1.5 cups water

1. Hard boil and peel the eggs. Place them in a bowl of water after peeling to prevent them from getting rubbery when you cook them a second time.

2. Heat oil in a deep skillet, and fry the cumin for about a minute.

3. Add the diced onions, cinnamon stick, and garlic. Fry until the onions and garlic are golden, then add the coriander, red pepper flakes and turmeric, and fry for two minutes more.

4. Add the tomato puree, mix, and cook until the tomatoes seem cooked. Add the water, salt, and cook for approximately 10 minutes, mixing occasionally.

5. Cut the hard boiled eggs in half, and place them, yolk side up, in the tomato mixture. Spoon the sauce over the eggs, and cook until much of the water has evaporated from the mixture.

Serve with the traditional Indian accompaniments- flat bread or rice, various chutneys, and perhaps some delicious Indian pickles.

Do you enjoy or make curry? What type of curry do you tend to make? This was my first time making egg curry, until now I always made spinach and paneer curry, spinach tomato and chickpea curry, curried fish, or lentil curries.
Does this look like the type of recipe you'd try? Do you have all the ingredients in the house?
Do you ever make Indian foods? What is your favorite type of Indian food?

I'm the featured blogger this week on Oh So Savvy Mom's Feed Me Friday, a blog hop where people share their recipes each Friday, and find new ones to try.
Here's the linky if you'd like to join.

I'm linking up to Fight Back FridayFriday Foods, Friday FoodHomestead Blog HopMonday ManiaMonday MangiaMelt in Your Mouth Monday, Made by You MondayHearth and Soul Blog HopFat TuesdayReal Food WednesdayGluten Free Wednesday, Pennywise Platter ThursdaySimple Lives ThursdayCooking ThursdayTurning the Table Thursday

1 comment:

  1. Never thought Egg can be used in a curry recipe.
    I will try this dish this coming weekend.
    I found an almost the same dish at induscatering


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