Mint egg curry aka pudina anda curry is a salivating egg curry for chapathi. In this preparation, boiled eggs are cooked in spicy onion-yogurt gravy and mint-coriander paste. This rich green gravy is overloaded with flavours and mostly relished with chapatis, paratha, and even with rice items. It is an egg curry recipe easy and can be a perfect lunchbox with rice or roti on busy working days.
Table of Contents
About the recipe
How to make Pudina Anda Curry (step wise photos)
Recipe Card
About the recipe
First of all, I have been an Egg lover since my childhood, and I can have it in any form except raw. My mom used to prepare a variety of egg curry recipe to bring a smile to 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 egg lovers. This dish will be a feast for them.
One day, I was craving something spicy and full of flavours for dinner. I got some mint leaves and coriander leaves as well which I liked to use still its fresh. Then I came 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 mint egg curry aka pudina anda curry has become our family favourite.
Pudina 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.
Mint 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 the perfect Egg curry for chapathi.
How to boil Eggs perfectly?
Put the eggs in a pan with enough water so the eggs can dip completely. Cook it over a 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 pudina egg curry, first boil the eggs and then remove the shell of the eggs carefully. Keep them aside for later use.
Then for the green paste of the egg curry recipe, wash mint leaves, coriander leaves, green chillies and transfer them into the jar of a grinder. Close the lid and pulse it to a smooth paste. Add some water if required.
Then take yogurt into a bowl and add 1 teaspoon of all-purpose flour to it. Whisk the yogurt thoroughly with a fork and keep it aside.
Now put a pan on flame and allow it to become completely dry. Then add oil into the pan. Once the oil is hot, add cumin seeds, cloves, cardamom, cinnamon stick, dry red chilli, bay leaf into the pan for tempering and allow it to crackle.
Add finely chopped onions into the pan and cook them for 8-10 minutes. Add the finely chopped ginger-garlic into the pan and cook it on low flame for another 2-3 minutes.
Add the green paste to the pan and cook it on medium-low flame for 4-5 minutes until it starts releasing oil.
Then add the yogurt mixture into the pan and give a nice mix. Cook it in low flame for another couple of minutes.
Add salt, turmeric powder, chilli powder, garam masala, coriander powder into the pan and give a nice mix. Cook it at the lowest flame for another 1-2 minutes.
Add water for gravy into the pan and mix it well. Add sugar and give a stir. Cover the pan and turn the flame high until the gravy starts boiling.
Then turn the flame low and add the boiled eggs into the gravy. Cover the pan and cook it over low flame for another 4-5 minutes.
Add some finely chopped coriander leaves and turn off the flame.
Many egg curry for chapathi have already been shared in my previous post. You may like a few of them.
Egg butter masala
Egg masala
South Indian egg curry
Coriander egg curry
..And Many more…
Ingredients:
For the green paste
- 1 cup Coriander leaves
- ½ cup Mint leaves
- 3-4 green Chillies
- 2 tablespoons Water
Other ingredients for pudina egg curry
- 6 Eggs
- 2 Onions, finely chopped
- 1½ tablespoons Garlic, finely chopped
- 2 tablespoons Coriander leaves, chopped
- ⅓ cup Yogurt
- 1 teaspoon all-purpose Flour (Maida)
- ½ teaspoon Cumin seeds (Jeera)
- 1 dry red Chilli
- 1 Bay leaf (Tejpatta)
- 3-4 Cardamoms (Elaichi)
- 1 inch Cinnamon stick (Dalchini)
- 4-5 Cloves (Laung)
- ½ teaspoon Turmeric powder
- 1 teaspoon red Chilli powder
- 1 teaspoon Coriander powder
- ½ teaspoon Garam masala
- 1 teaspoon Sugar
- Salt to taste
- 1½ tablespoons Oil for cooking
- ½ cup Water for gravy
Instructions:
- Bring a pot of water to boil. Once the water starts boiling then turn the flame low.
- Add 6 eggs carefully into the water with a skimmer so the eggs don’t crack. Turn the flame high and allow it to boil for exactly 10 minutes.
- During that time, make a large bowl ready, filled with cold water. Then drain the eggs and immediately place them in a cold water-filled bowl. Let the eggs sit for 10 minutes to cool down completely.
- Peel the eggs and wash them. Keep it aside on a plate.
- Wash ½ cup mint leaves, 1 cup coriander leaves, 3-4 green chillies and transfer them into the jar of a grinder. Close the lid and pulse it to a smooth paste. Add some water if required. I have used 2 tablespoons of water.
- Take ⅓ cup yogurt into a bowl and add 1 teaspoon of all-purpose flour to it. Whisk the yogurt thoroughly with a fork and keep it aside.
- Now put a pan on flame and allow it to become completely dry. Then add 1½ tablespoons oil to the pan.
- Once the oil is hot, add ½ teaspoon cumin seeds, 4-5 cloves, 3 cardamoms, 1-inch cinnamon stick, 1 dry red chilli, 1 bay leaf into the pan for tempering and allow it to crackle.
- Add finely chopped onions into the pan and cook them for 8-10 minutes.
- Add the 1 tablespoon finely chopped garlic, ½ tablespoon finely chopped ginger into the pan and cook it on low flame for another 2-3 minutes.
- Add the green paste (Step 5) into the pan and cook it on medium-low flame for 4-5 minutes until it starts releasing oil.
- Add the yogurt mixture (Step 6) into the pan and give a nice mix. Cook it in low flame for another couple of minutes.
- Add salt, ½ teaspoon turmeric powder, 1 teaspoon chilli powder, ½ teaspoon garam masala, 1 teaspoon coriander powder into the pan and give a nice mix. Cook it at the lowest flame for another 1-2 minutes.
- Add ½ cup water for gravy into the pan and mix it well.
- Add 1 teaspoon of sugar and give a stir. Cover the pan and turn the flame high until the gravy starts boiling.
- Turn the flame low and add the boiled eggs (Step 4) to the gravy. Cover the pan and cook it over low flame for another 4-5 minutes.
- Add 2 tablespoons finely chopped coriander leaves and give a mix.
- Turn off the flame and put the pan down.
Serving Instruction
Transfer the mint egg curry to a serving bowl or on a serving plate. Serve hot or warm to enjoy its best taste. Relish the Egg curry for chapathi with chapati or any kind of Indian bread and enjoy the dish.
Ingredients
For the green paste
- 1 cup Coriander leaves
- ½ cup Mint leaves
- 3-4 green Chillies
- 2 tablespoons Water
Other ingredients for pudina egg curry
- 6 Eggs
- 2 Onions, finely chopped
- 1½ tablespoons Garlic, finely chopped
- 2 tablespoons Coriander leaves, chopped
- ⅓ cup Yogurt
- 1 teaspoon all-purpose Flour (Maida)
- ½ teaspoon Cumin seeds (Jeera)
- 1 dry red Chilli
- 1 Bay leaf (Tejpatta)
- 3-4 Cardamoms (Elaichi)
- 1 inch Cinnamon stick (Dalchini)
- 4-5 Cloves (Laung)
- ½ teaspoon Turmeric powder
- 1 teaspoon red Chilli powder
- 1 teaspoon Coriander powder
- ½ teaspoon Garam masala
- 1 teaspoon Sugar
- Salt to taste
- 1½ tablespoons Oil for cooking
- ½ cup Water for gravy
Instructions
- Bring a pot of water to boil. Once the water starts boiling then turn the flame low.
- Add 6 eggs carefully into the water with a skimmer so the eggs don’t crack. Turn the flame high and allow it to boil for exactly 10 minutes.
- During that time, make a large bowl ready, filled with cold water. Then drain the eggs and immediately place them in a cold water-filled bowl. Let the eggs sit for 10 minutes to cool down completely.
- Peel the eggs and wash them. Keep it aside on a plate.
- Wash ½ cup mint leaves, 1 cup coriander leaves, 3-4 green chillies and transfer them into the jar of a grinder. Close the lid and pulse it to a smooth paste. Add some water if required. I have used 2 tablespoons of water.
- Take ⅓ cup yogurt into a bowl and add 1 teaspoon of all-purpose flour to it. Whisk the yogurt thoroughly with a fork and keep it aside.
- Now put a pan on flame and allow it to become completely dry. Then add 1½ tablespoons oil to the pan.
- Once the oil is hot, add ½ teaspoon cumin seeds, 4-5 cloves, 3 cardamoms, 1-inch cinnamon stick, 1 dry red chilli, 1 bay leaf into the pan for tempering and allow it to crackle.
- Add finely chopped onions into the pan and cook them for 8-10 minutes.
- Add the 1 tablespoon finely chopped garlic, ½ tablespoon finely chopped ginger into the pan and cook it on low flame for another 2-3 minutes.
- Add the green paste (Step 5) into the pan and cook it on medium-low flame for 4-5 minutes until it starts releasing oil.
- Add the yogurt mixture (Step 6) into the pan and give a nice mix. Cook it in low flame for another couple of minutes.
- Add salt, ½ teaspoon turmeric powder, 1 teaspoon chilli powder, ½ teaspoon garam masala, 1 teaspoon coriander powder into the pan and give a nice mix. Cook it at the lowest flame for another 1-2 minutes.
- Add ½ cup water for gravy into the pan and mix it well.
- Add 1 teaspoon of sugar and give a stir. Cover the pan and turn the flame high until the gravy starts boiling.
- Turn the flame low and add the boiled eggs (Step 4) to the gravy. Cover the pan and cook it over low flame for another 4-5 minutes.
- Add 2 tablespoons finely chopped coriander leaves and give a mix.
- Turn off the flame and put the pan down.
