Egg curry recipe –
Spicy, flavorful & delicious Punjabi egg curry recipe made in Dhaba style. This anda curry is delicious when you are not in a mood to cook something fancy. This egg curry goes well with almost all the things, be it
This Egg curry reminds me of the rural egg curries you get in dhabas. Simple spicy Onion tomato gravy with oil oozing on the sides and a smokey flavour. Trips on Indian highways are incomplete without a stop at Dhabas. You might not get an elaborate menu in these places. Still, you will get hot Naan, Tandoori roti, dal fry, chana masala, egg curry, and chicken curry, a few of the mainly available in almost all the Dhabhas, of course with lots of onion, lemon, and green chilli.
TIPS FOR THE BEST Anda CURRY:
- To make this onion egg curry, fine chop 2 medium to large onions. You can use them in any form. The texture of the gravy depends on how you use it. If you prefer to go the easier way, then chop the onions and keep aside.
I prefer to slice a quiet bigger than the normal. Sautee the onions in oil for 4-5 minutes or till the onions become translucent. This will remove the raw smell of the onions.