Coriander egg curry | Dhaniya anda curry | How to make egg curry | Egg curry for chapathi

First of all, I am an Egg lover since my childhood, and I can have it in any form except raw. My mom used to prepare variety of egg curry recipe to bring smile on my face. I am sure many Egg lovers like me would have the same story to share. Today, I am going to dedicate this recipe to all the egg lovers. This dish will be a feast to them.

One day, I was craving to eat something spicy and full of flavours at dinner. But due to lockdown, I was running out of many items in my fridge. When I checked properly and got a bunch of coriander leaves and half dozen eggs. Then I have come up with a fantastic idea to prepare a different style of Indian egg curry with these ingredients.

After preparing the dish, when I served it to my family, they just loved the preparation and praised my cooking. Now Coriander egg curry aka dhaniya anda curry has become our family favourite.

Coriander egg curry is a very simple and easy recipe. It requires minimal ingredients which are easily available in any Indian kitchen pantry. The best part of the dish is it gets prepared quickly without investing much time and effort. It could be a perfect egg curry recipe for surprise guests.

Coriander egg curry with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. It is a full proof recipe and perfect for beginners. If you follow the step precisely then you will get perfect Egg curry for chapathi.

How to boil egg perfectly?

Put the eggs in a pan with enough water so the eggs can dip completely. Cook it over high flame until the water starts boiling. Then put the flame in low and cook for another 10 minutes. Switch off the flame and cover the pan for another 5 minutes. This is how you can get perfectly boiled eggs.

How to make egg curry?

To prepare the dhaniya egg curry, first boil the eggs and then remove the shell of the eggs. Then marinate the eggs with salt, turmeric powder and fry them lightly over medium flame. Cut the eggs into halves and keep them aside.

Then for the coriander paste of the egg curry recipe, wash the coriander leaves and transfer them into the jar of a grinder. Add 1-inch ginger piece, 2 cloves of garlic and 2 green chillies into the jar and pulse it to a smooth paste. Add some water if required.

After this, add enough oil into the pan and add the whole spices cumin seeds, cloves, cardamom and cinnamon stick for tempering.

Once the whole spices crackle, add finely chopped onions into the pan and cook them for 8-10 minutes. Then add salt, turmeric powder before adding the tomatoes and cook them for a minute.

Add tomatoes and close the lid of the pan. Cook it in low flame until the tomatoes get tender. Add the coriander paste into the pan and cook it in medium low flame for 4-5 minutes until it starts releasing oil.

Add some coriander powder and cook it for some time. Add water for gravy. Allow the gravy to simmer and then add lemon juice, garam masala powder into it.

Add the eggs into the gravy and cook it in low flame with lid for 2-3 minutes and switch off the flame.

Ingredients:

• 4 Eggs
• ¼ teaspoon Turmeric powder
• ¼ teaspoon Salt

• 1 cup Coriander leaves
• 1-inch Ginger
• 2 large cloves of Garlic
• 2 green Chillies

• 1 large Onions, finely chopped
• 1 Tomato, deseeded and chopped
• ½ Lemon, squeeze fresh juice
• ¼ teaspoon Cumin seeds (Jeera)
• 3 Cloves
• 2-inch Cinnamon stick
• 3 Cardamoms
• ½ teaspoon Turmeric powder
• ¾ teaspoon Coriander powder (Dhania)
• ½ teaspoon Garam asala powder
• Salt to taste
• Oil for cooking
• ½ cup of Water, for gravy

1. Take a large pan and add eggs and water into it. Make sure the eggs get dipped into the water. Put the flame in high and allow the water to boil completely. Put the flame in low and cook it for another 10 minutes. Then switch off the flame and cover the pan for another 5 minutes.
   

2. Put the eggs in cold water to cool down and then peel off the shells of the eggs. Wash the eggs and keep them on a plate.
   

3. Marinate the Eggs with salt and turmeric powder for 5-10 minutes.
   
   

4. On the other hand, wash the coriander leaves and put it into the jar of a grinder. Add 1-inch ginger piece, 2 cloves of garlic and 2 green chillies into the jar.
   

5. Then pulse it to a smooth paste. Add some water if required. Keep the paste aside.
   

6. Put a pan on flame and let it become completely dry.
7. Add oil into the pan.
   

8. Once the oil is hot, add the Eggs and fry them all around until they become golden brown.
   

9. Transfer the eggs to a separate plate. You can cut them into halves if you like and keep them aside.
   

10. Add some more oil into the pan if required and let the oil become hot.
11. Add Cumin seeds, cloves, cardamoms, cinnamon stick into the pan and let them crackle.
    

12. Add finely chopped onion and cook them in medium flame for 7-8 minutes.
    

13. Add salt, turmeric powder and give a nice mix. Cook it in low flame for another couple of minutes.
    

14. Add tomatoes into the pan and mix it nicely.
    

15. Put on the lid of the pan and cook it in low flame for 3-4 minutes until the tomatoes get tender.
16. Add the coriander paste (Step 7) into the pan and cook it in medium low flame for another 4-5 minutes until the masala releases oil.
    

17. Add coriander powder and mix it nicely.
    

18. Cook it in low flame for 1-2 minutes until the raw smell of masala disappears.
19. Add water into the pan and give a nice stir.
    

20. Put the flame in high and close the lid of the pan until the gravy to simmers.
21. Squeeze lemon juice into the gravy and mix it.
    

22. Add garam masala powder into the pan and give a nice stir.
    

23. Add the boiled eggs (Step 11) into the gravy. Close the lid of the pan and cook it in low flame for 2-3 minutes.
    

24. Switch off the flame and put the pan down.
    

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