Actually, there are two of this most favourite recipes for egg curry that I alternate. This every day quick and delicious Tari wali anda curry and Punjabi masala egg curry. Each region of India has it’s own egg curry variation. Being a big egg lover I keep making most of these variations. In this post, I am sharing a basic North Indian style Punjabi egg curry recipe that goes well with Chapati, paratha, steamed rice or biryani.
Why is it called Tari wali anda curry?
“Tari” in Punjabi means gravy, actually a thin gravy with an almost broth-like light consistency. It’s perfect North Indian style egg curry for rice. For making the curry, I make a ‘Tari’ first with onion tomato masala and a few spices. After that, I cook half-boiled eggs in this fragrant light curry base. Now, most of you know that any type of egg curry is basically a boiled egg recipe.
Ingredients for Making Egg Curry
How to Make Egg Curry
In this recipe, I cook eggs till they are half-boiled or medium boiled. After that, I make a few slits in egg whites and simmer eggs in gravy. This way the eggs absorb more flavour and yolk is poached with curry flavour. This way gravy reaches till yolk and yolk are cooked with the gravy. This particular Punjabi curry is been made in my family for generations now. I have learnt it watching my Grandfather cook it when I use to eagerly wait for my homey ‘anda curry and rice. I don’t quite remember jotting down that recipe but somehow when I attempted it first, I was nearly there. This is the best part about cooking and watching is, you observe and adapt.
Stepwise Instructions
To make Egg curry, heat oil in a pan. When oil starts to heat break a bay leaf and add it in the pan. After that, add ¼th cup of (onion, green chilli, ginger) paste in the pan. Stir and cook on slow flame till this gravy masala is roasted and oil starts to leave the pan. When the masala is well-roasted add half a cup of fresh tomato puree. Stir and cook on slow heat for another 3-4 minutes. After that add turmeric powder, red chilli powder, coriander powder, black pepper powder, salt to taste, and garam masala powder in the masala. Mix the spices with the masala and cook the masala until oil starts to leave the pan. After 5-6 minutes when oil starts to leave the pan, add water in the masala. Mix the masala with water and allow the gravy to boil. When the gravy starts to boil, take a knife and make small slits on the sides of the boiled egg and gently put them in the curry. On slow heat allow the eggs to simmer in the gravy for another 5-10 minutes and when done, turn off the heat and serve with rice or roti.
Recipe Notes -Punjabi Egg Curry Recipe
Make 3-4 slits on the boiled eggs to help the ‘Tari’ or curry to seep in them. The slow cooking is essential for the ingredients to cook well and release maximum flavor. For making the onion paste use 1 medium onion to 2 medium-size green chili. Using Kashmiri red chili powder gives the curry a rich reddish color. Kashmiri Lal Mirch is not fiery so we have used the green chilies. When the gravy masalas are roasted well it releases oil and leaves the sides of the pan. That is the sign of a well-roasted masala base ( bhuna masala) for your curry. This is a quick cooking egg curry recipe. But if you need to make it even more quickly, you can make and use this Indian curry paste in advance and use it. The special thing about these light curries is the technique to bring out the flavours from little ingredients. I specifically recommend using fresh ingredients and homemade purees. You can use boiled eggs or medium-boiled eggs in the curry, it all depends on your choice. Perfectly boiled eggs are a must for good egg curry. Here’s how to make perfect boiled eggs, How to make Instant pot eggs.
Substitutions
Some of the common swaps or substitutions of the Ingredients for making this egg curry are:
Red Onion: I use red onions in making curry recipes. But if you do not have them you can use white onion or readymade onion paste. Tomato: I use fresh homemade tomato puree but you can use ready to use tomato puree packs or canned tomatoes as well. Ginger: I prefer to use freshly grated ginger but again if you can’t find it easily you can use a ready to use ginger paste. Red Chili Powder: Red Paprika or any other paprika. Although the colour of egg curry may change if you are using any other variety of paprika. Garam Masala: garam masala is a kind of Indian Curry Powder. If you do not have it you can simply skip it.
What To Serve With Egg Curry
You can serve egg curry tastes with peas pulao, jeera rice, steamed rice or some crispy lachcha paratha.
More Such Egg Recipes to Try
Easy Egg Recipes for Lockdown Egg Biryani recipe Mughlai egg curry Bengali dim kosh Egg curry masala Mumbai Egg Curry Egg Butter Masala Kerala egg curry Easy punjabi Style egg masala curry Egg Masala Omelette Curry Recipe South Indian Style Chettinad Egg Curry Mughlai Shahi Anda Curry recipe Maharashtrian Anda Rassa
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