Zesty Lucknowi Anda Curry Recipe

Indian cuisine · 921 calories

About this recipe

A rich and aromatic egg curry infused with the flavors of Lucknow, this dish balances traditional spices with creamy tomato-onion gravy. Perfectly cooked boiled eggs are simmered in a medium-spiced curry, making it both satisfying and nutritious.

Ingredients

  • - KATDARE FARMAS EGGS CURRY MASALA 10GM
  • - Onion
  • 25 g Kasuri Methi
  • 200 ml Mustard Oil
  • 250g Green Chilli
  • 20 g Turmeric Powder
  • - Red Chilli
  • 100 g Coriander Powder
  • 100g Garam Masala
  • 250g Coriander
  • 500 ml Water
  • 10G Salt
  • 100g Greek Yogurt
  • 500 g Rice

Instructions

  1. Step 1: Boil 4 eggs in water for 10 minutes. Once boiled, cool them under running water, peel, and make small slits on their surface to allow the curry to penetrate. Lightly fry the eggs in 1 teaspoon of mustard oil until golden and 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 teaspoon of cumin seeds and let them sizzle for 30 seconds. Add 200 grams of finely chopped onions and sauté for 8-10 minutes until golden brown.
  3. Step 3: Add 1 tablespoon of ginger-garlic paste and 2 finely chopped green chilies. Cook for 2 minutes until the raw aroma fades. Stir in 150 grams of finely chopped tomatoes and cook for 5-7 minutes until the mixture becomes soft and oil starts to separate.
  4. Step 4: Add 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 0.5 teaspoon of garam masala. Mix well and cook for another 2 minutes to bloom the spices. Reduce heat to low and stir in 50 grams of whisked low-fat yogurt to create a creamy base.
  5. Step 5: Pour in 250 ml of water and bring the curry to a gentle simmer. Add the fried eggs and 1 teaspoon of kasuri methi (crushed between palms). Cover and cook for 5 minutes on medium heat, allowing the eggs to absorb the flavors.
  6. Step 6: Adjust salt to taste and garnish with 10 grams of freshly chopped coriander leaves. Serve hot with steamed rice or whole wheat chapati.