Instant Egg Curry: A Quick and Delicious Meal

Instant Egg Curry is a delicious dish that brings together the goodness of eggs, potatoes, and a mix of flavorful spices.

If you’re searching for a fast and delicious meal, this recipe is a game-changer.

Egg Curry goes by different names across regions.

In the South, it’s known as “Mutta Curry,” while in the North, it’s often called “Anda Curry.”

Let’s explore the ins and outs of this delightful culinary experience.

Table of Contents

Why Instant Egg Curry?

Instant Egg Curry is a go-to option for busy days when you crave a homemade, flavorful meal without spending hours in the kitchen.

Its simplicity, coupled with rich flavors, makes it a favorite among many.

Ingredients for Instant Egg Curry

To whip up this delectable dish, gather the following ingredients:

Eggs: 10 eggs
Potatoes: 3 medium-sized
Onion: 1 medium-sized
Raw Jeera and Methi Seeds: 1/2 teaspoon each
Dry and Spicy Green Chillies: 2 and 3, respectively
Haldi Powder: 1 and 1/2 teaspoon
Garam Masala Powder: 1/3 teaspoon
Chicken Masala Powder: 1/2 teaspoon
Spicy Red Chilli Powder: 1/2 teaspoon
Salt: To taste
Mustard Oil: As needed

Step-by-Step Cooking Process

1. Boiling Eggs and Potatoes

Start by boiling the eggs and potatoes until they are fully cooked. Once done, peel the eggs and potatoes and set them aside.

2. Frying Eggs with Haldi

In a pan, add oil and fry the boiled eggs with a pinch of haldi. Once golden, set the eggs aside.

3. Preparing the Curry Base

In the same pan, add more oil.

Throw in 2 dry chilies, 1/2 teaspoon raw jeera, and 1/2 teaspoon methi seeds.

Add chopped onions and green chilies, frying until golden.

4. Adding Spices and Potatoes

Introduce 1 and 1/2 teaspoons of haldi powder, stirring for a minute.

Add the boiled mashed potatoes and stir well for 2 minutes.

Incorporate 1/3 teaspoon garam masala powder, 1/2 teaspoon chicken masala powder, 1/2 teaspoon red chili powder, and salt.

Stir for an additional 2 minutes.

5. Adding Water and Boiling

Add water as required and bring the mixture to a boil.

Once boiling, add the fried eggs and let it simmer for 5 to 7 minutes.

6. Final Touch with Dhania Leaves

After 7 minutes, add chopped dhania leaves.

Serve the Instant Egg Curry hot with rice, roti, or parantha.

Serving Suggestions

Instant Egg Curry pairs wonderfully with various accompaniments.

Enjoy it with steamed rice, fluffy rotis, or crispy paranthas.

The versatile nature of this dish makes it a perfect choice for any meal.

Tips for Perfect Instant Egg Curry

Achieve perfection with these tips:

Ensure eggs and potatoes are well-cooked.
Adjust spice levels to suit your taste.
Use fresh and quality ingredients for enhanced flavor.

Health Benefits of Eggs

Eggs are a powerhouse of nutrients, providing protein, vitamins, and minerals.

They contribute to muscle development, improved brain function, and overall well-being.

Nutritional Value of Instant Egg Curry

Here’s the nutritional value of Instant Egg Curry per egg:

Calories: Approximately 35 calories
Protein: A good source, providing around 2g
Fat: Contains about 2g of fat
Carbohydrates: Minimal, with less than 1g
Fiber: Negligible, less than 1g
Vitamins: Rich in Vitamin A, C, and B-complex
Minerals: Contains essential minerals like iron, potassium, and calcium
Cholesterol: Approximately 180mg

Common Mistakes to Avoid

Ensure a perfect Instant Egg Curry by avoiding these common pitfalls:

Overcooking eggs can result in a rubbery texture.
Balancing spices is crucial, don’t overpower the dish.

In summary, Instant Egg Curry is a delightful combination of simplicity and flavor, providing a fast and satisfying meal choice.

Whether you’re new to cooking or an experienced chef, this recipe is bound to become a regular favorite in your collection of recipes.

Also Read: Petha ki sabji | Delicious petha ki sabji kaise banti hai

Egg Curry | Delicious Egg Curry recipe | egg recipes| egg gravy| egg dishes

baingan ka bharta| How to make baingan ka bharta

Dum Aloo Recipe | Dum Aloo Recipe in Hindi

Dal Fry| How To Make Dal Fry Instantly|Masoor Dal

FAQs (Frequently Asked Questions)

Can I use olive oil instead of mustard oil?
- Yes, you can substitute olive oil, but mustard oil adds a unique flavor to the dish.
Can I make Instant Egg Curry ahead of time?
- Absolutely! It reheats well, making it a convenient choice for meal prep.
What can I serve with Instant Egg Curry besides rice and roti?
- It pairs well with naan, bread, or even as a filling for sandwiches.

RECIPE CARD

Instant Egg Curry| Anda curry

payal debnath

Discover the ultimate comfort food with our Instant Egg Curry recipe. This quick and flavorful dish combines perfectly boiled eggs with potatoes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Indian

Servings 5 people

Calories 350 kcal

Ingredients

Ingredients for Instant Egg Curry

Eggs: 10 eggs
Potatoes: 3 medium-sized
Onion: 1 medium-sized
Raw Jeera and Methi Seeds: 1/2 teaspoon each
Dry and Spicy Green Chillies: 2 and 3 respectively
Haldi Powder: 1 and 1/2 teaspoon
Garam Masala Powder: 1/3 teaspoon
Chicken Masala Powder: 1/2 teaspoon
Spicy Red Chilli Powder: 1/2 teaspoon
Salt: To taste
Mustard Oil: As needed

Instructions

Step-by-Step Cooking Process

Boiling Eggs and Potatoes
Start by boiling the eggs and potatoes until they are fully cooked. Once done, peel the eggs and potatoes and set them aside.

Frying Eggs with Haldi

In a pan, add oil and fry the boiled eggs with a pinch of haldi. Once golden, set the eggs aside.

Preparing the Curry Base

In the same pan, add more oil. Throw in 2 dry chilies, 1/2 teaspoon raw jeera, and 1/2 teaspoon methi seeds. Add chopped onions and green chilies, frying until golden.

Adding Spices and Potatoes

Introduce 1 and 1/2 teaspoons of haldi powder, stirring for a minute. Add the boiled mashed potatoes and stir well for 2 minutes. Incorporate garam masala powder, chicken masala powder, red chili powder, and salt. Stir for an additional 2 minutes.