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Punjabi Egg Curry Recipe Step By Step

To make Punjabi Egg Curry Recipe or anda curry recipe follow this pdf.

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Punjabi Egg Curry Recipe Step By Step

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  1. Punjabi Egg Curry Recipe Step By Step To make​ Punjabi Egg Curry Recipe ​or anda curry recipe, you need to boil 6 eggs. Pierce them with a fork so that the masala could be absorbed thoroughly inside the egg while cooking. The next step is to heat the pan and add 1 spoon oil. Don’t heat the oil too much. Heat it on low flame only. Now add half spoon of red chili powder. Add one-fourth of a spoon turmeric powder. Add half spoon dhaniya powder. Add salt to taste. Mix it well on low flame.

  2. Add eggs to the masala for frying. Fry on low flame till they become crispy. Add the fried eggs for the ​Punjabi egg curry recipe​ is ready. Now heat 2 spoon oil in the kadhai. Now add 2 cardamom, 3 cloves and 1 cinnamon stick. Add 1 spoon jeera. Saute them on high flame for 20 seconds. Now add 2 medium size chopped onions. Saute them till it turns golden brown. Then add 1 spoon of ginger garlic paste. And saute till raw smell disappears. Add 2 chopped green chili. Saute for 30 seconds and then turn the flame to low. Add 1 spoon of coriander powder, half spoon of coriander powder, half spoon of turmeric powder, 1 spoon Kashmiri red chili powder, 1 spoon garam masala, ¼ spoon black pepper powder. Add a little water and saute well on medium flame. Adding water will avoid masala from getting burned. After this, add 3 medium size roughly grounded tomatoes. Cook till tomatoes get smooth. Keep adjusting the flame according to the masala. It will take around 4-5 minutes. Mostly while making​​anda curry recipe​, the gravy becomes watery at the end but to avoid this, I am adding cashew powder. Additionally, it gives wonderful taste too. Grind 10 cashews into a fine powder and add it into the masala. If you don’t have cashews at home, then you can add 2 spoon roasted gram flour. Add half cup water and mix well. Then add fried egg with the remaining oil. Give it a good mix. Cook the gravy on low flame for 10 minutes. And your ​Punjabi egg curry recipe​ is ready to serve. Also Read:​ Short and simple egg bhurji recipe

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