Honey, Whats Cooking logo

22 Comments

Dhaniya Anda Curry… Inspired by my Hubby (Egg Curry cooked in a Onion, Tomato, Cilantro Gravy)

Dhaniya Egg Curry

And now, Egg Curry. Egg Curry is the second dish my husband ever made for me during our courtship.  Coming from a vegetarian household, I never ate Indian style eggs at home.  You could imagine how impressed I was by my husband’s skills every time he’d make me Egg Curry. 

 

The reason I say my Egg Curry is an inspired version is because his version was cooked Bachelor style, meaning, he used store bought ginger-garlic paste, he didn’t cook the onions and tomatoes into a paste, and he didn’t add cilantro.  As you can see he took the easy way out when he made this dish in the past, regardless it still tasted great and it’s the thought that counts above all else.  So I kicked my version of Egg Curry up several notches and it tasted amazing.  Not to toot my own horn, but he gave this dish an 11 out of 10.  🙂  I’ll take that.  Enjoy!

 

NUTRITION: Eggs are a good source of Protein and Vitamin D.  The yolks do contain a lot of cholesterol, however the yolk contains tons of nutrients that are good for you. 
Tomatoes are a good source of Vitamins A and C. 


INGREDIENTS:

 

  • Eggs – 6 (boiled and peeled)
  • Olive Oil – 1 1/2 tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1 1/2 tsp
  • Turmeric Powder – 1/2 tsp
  • Ginger – 1 inch piece (chopped)
  • Garlic – 2 cloves (chopped)
  • Green Chilies – 3 (chopped)
  • Onions – 2 medium (chopped)
  • Plum Tomatoes – 3 (chopped)
  • Coriander Powder – 1 1/2 tsp
  • Red Chili Powder – 1/2 tsp
  • Water – 1 1/2 cups
  • Garam Masala – 3/4 tsp
  • Fresh Cilantro – 2 handfuls (chopped)
  • Salt to taste

 

 


DIRECTIONS:
1. Boil 6 eggs on medium heat.  Add enough water to cover the eggs.  As you can see I ran out of the brown eggs.  🙂


2. Here is what you’ll need. 


3. In the meantime, chop your ginger, garlic, and green chilies.  I used my Magic Bullet.


4. Chop the onions.


5. Once the eggs start boiling, turn off the stove.


6. Cover the eggs with a lid and set aside for 10 minutes.  This is how you’ll have the PERFECT BOILED EGG – a trick I learned from Rachael Ray on 30 Minute Meals. 


7. Now start the cooking process.  Heat a pot on medium heat.  Once the pot is hot, add olive oil.  Add mustard seeds. 


8. Once the seeds start to splutter, add cumin seeds and turmeric powder.  Sauté for 10 seconds or so.


9. Now add the ginger, garlic, and green chilies.  Sauté for 30 seconds or so.


10. Now add the onions and some salt.  Lower the heat to dial #3.  Stir and allow the onions to become golden, this will take about 10 minutes.  Keep stirring in between.


11. Chop the tomatoes.

 


12. Check on the eggs.  Drain the water and peel them.  Set aside.

 


13. Once the onions are golden.  Add the tomatoes, red chili powder, coriander powder, and season with salt.  Combine. 

 


14. Increase to medium heat on dial #5.  Cook about 15-20 minutes until the onions and tomatoes form a paste consistency.  Keep checking in between.  Cover with a lid.


15. Now slice the eggs in half. 
OPTIONAL: I removed the yolk in 2 eggs, this saved about 10 grams of fat.  You will need the yolk for the remaining 4 eggs, the yolk will help thicken the gravy and provide loads of nutrition.


16. After 15-20 minutes, add water.  Lower the heat to dial #3.


17. Add the eggs and gently combine.


18. Cover with a lid and let the gravy cook for 15 minutes. 


19. In the meantime, chop the cilantro.  This will add a ton of flavor.


20. After 15 minutes, this is how your gravy will look.  You may need to smash the yolk pieces into the gravy, this will help thicken the gravy.  Combine.  Turn off the stove.


21. Add garam masala.  Adjust salt.


22. Add fresh cilantro.  Combine.


23. Serve after 30 minutes, this will allow the flavors to combine and the gravy will thicken.  Serve with rice.  I promise you, it is awesome!

 

Recipes You Will Love:

Spicy Mustard Egg Curry Palak Anda Curry (Spinach Egg Curry) Spicy Egg Masala… for those cold winter days! My delectable… Punjabi Egg Curry… in a rich & brown gravy!

Reader Interactions

Comments

  8. cooltoad says

    i am totally on top of the world having made and eat this. my friends also liked it very much….. recipe included in the weekly schedule….. once per week of good food. I also tried to experiment it by adding boiled vegetable mixture… after the step 16. <it came out like magic…. llove you the uploader…..

    Reply

  11. Jess says

    I love your 'anda' recipes, n they help cos my husband LOVES eggs in any shape size n form! 🙂 This is now a favorite curry at home! I have an idea though to make it extra special, how about shaping the eggs into a heart? I got it from 'anna the red'. Its fairly simple and was a fab surprise for the Husband!

    Reply

  14. Nandini says

    I thought the egg curry turned out amazing. My 2 year old loved it too (I made a non-spicy version for her ;)) It's super healthy. I loved the idea of just using egg whites for half of the eggs, great idea. And love how the yolks made the gravy so creamy w/out actually having to use cream! will make this again for sure.

    Reply

  16. honeywhatscooking says

    @Abhishek – thanks! I saw your work on the google link you provided – love your third attempt at "dosa." I haven't tried dosa once. I agree with you on the eggs, I like to saute the eggs in a little oil and some chili powder – it crisps up the shell and adds more flavor and texture. Thanks!

    Reply

  17. Anonymous says

    Hi there
    Just made this curry tonight and it taste amazing! Thanks a million. Now just waiting for hubby to come back from work to enjoy it with him. Once again thanks for an amazing curry ��

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *