Hyderabadi Egg Masala Curry recipe | Ande ka salan | Flavour Diary




Hi friends today's recipe is delicious egg curry in Hyderabadi style. This curry gravy is delicious and is simple mouthwatering and Egg curry can be enjoyed with flavoured rice or roti or naan or simple boiled rice.
In Hyderabadi egg masala curry the masala is made out of peanuts, onions and other spices. You can click on the link below for video 🔽 recipe and go down for written recipe.
This recipe is easy to make, its simply frying the few things blending and adding eggs to it.






Level: Easy
Serves: 2-4


1 teaspoon(tsp): 5 ml
1 tablespoon(TBSP): 15ml
1 cup: 250ml

Ingredients

Eggs: 4-6 (as desired)
Peanuts: 2 TBSP
Sesame seeds: 1 TBSP
Desiccated Coconut: 3 TBSP
Onion: 1 large
Oil : 1 TBSP + 3 TBSP
Ginger Garlic paste: 1 TBSP
Turmeric: 1/2tsp
Chilli Powder: 1 tsp to taste
Cumin Powder: 1 tsp
Coriander Powder: 1 tsp
Garam Masala: 1 tsp
Tamarind Juice: 1 walnut size soaked in 1/2 cup hot water
Green chilli : 4-5 cut in half
Coriander leaves: 1/4 chopped finely
Mint : 9-10 leaves cut finely
Salt to taste
water as desired



Directions

Boil the eggs for 12 mins and then drain water and fill it with cold water and then peel the skin off.
Make slight slits on Eggs.
In a pan add peanuts and saute it on medium flame until they start to crack.
Once peanuts crack and change the colour add sesame seeds, desiccated coconut. Fry until coconut changes the colour on medium flame. Remove and set it aside to cool down.
In an pan ass onion, oil and fry until they turn transparent. Keep aside and let it cool.
Now blend peanut mixture, onion and water in to smooth paste.
In a pan add 3TBSP and add peanut paste, turmeric, chilli powder, ginger garlic paste and fry until oil separates.
Add Cumin Powder, Coriander Powder, Garam Masala, eggs , Tamarind Juice, Green chilli, salt and cook for 5 mins.
Add chopped Coriander leaves and Mint leaves and cook for 5 more mins. Serve hot and enjoy with rice or roti.






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