Lucknowi Anda Curry With Jeera Rice Recipe

About this recipe

This recipe is a traditional Lucknowi-style egg curry paired with fragrant jeera rice. The dish is rich in flavor, moderately spiced, and packed with protein, making it a satisfying and wholesome lunch option.

Ingredients

• - KATDARE FARMAS EGGS CURRY MASALA 10GM
• 1 kg Basmati Rice
• 250g Green Chilli
• 250g Coriander
• 200 ml Mustard Oil
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100g Garam Masala
• 10G Salt
• 500 ml Water

Instructions

1. Step 1: Boil the eggs by placing them in a saucepan with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove the eggs, cool them under running water, and peel the shells. Set aside.
2. Step 2: Heat 2 tablespoons of mustard oil in a heavy-bottomed pan over medium heat until it begins to shimmer. Add 1 tsp cumin seeds and let them splutter for 30 seconds. Then, add finely sliced onions and sauté for 5-7 minutes until golden brown.
3. Step 3: Add 1 tbsp ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears. Stir in chopped tomatoes, 0.5 tsp turmeric powder, 1 tsp coriander powder, 0.5 tsp red chili powder, and 0.5 tsp garam masala. Cook for 10 minutes, stirring occasionally, until the oil separates from the masala.
4. Step 4: Add 500 ml water and bring the curry to a gentle boil. Make small slits in the boiled eggs and add them to the curry. Simmer for 5-7 minutes to allow the flavors to infuse into the eggs.
5. Step 5: While the curry simmers, rinse 200 g basmati rice under running water until the water runs clear. In a separate pot, bring 400 ml water to a boil. Add the rice, 1 tsp cumin seeds, and a pinch of salt. Cover and cook on low heat for 10-12 minutes until the rice is tender and fluffy.
6. Step 6: Garnish the egg curry with freshly chopped coriander leaves and sliced green chilies. Serve hot with the jeera rice for a wholesome and flavorful lunch.