How to Prepare Perfect Anda curry

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How to Prepare Perfect Anda curry
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How to Prepare Perfect Anda curry Delicious, fresh and tasty.

Anda curry. You can use them in any form. The texture of the gravy depends on how you use it. Delicious Nawabi Egg korma/Ande ka salan/Anda Curry/Egg Masala Curry/Egg korma/Anda korma/Egg Recipe.

Egg Curry aka Anda Curry is the most alluring way of presenting eggs.

Eggs are first boiled, then peeled.

And then simmered in the onion tomato-based deliciously spiced sauce which is mildly hot.

You can have Anda curry using 9 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Anda curry

  1. It’s of Eggs.

  2. You need 5 of tamater.

  3. You need 4 of harimirchai.

  4. It’s of Hari dhania.

  5. It’s of Namak.

  6. Prepare of Oil.

  7. Prepare 1 spoon of serka.

  8. You need 2 of small pyaz.

  9. You need 2 of lemons.

Today I'm sharing Indian authentic simple and spicy Anda / Egg curry.

Dhaba style Anda Masala recipe is a tasty egg curry made using boiled eggs fried and then cooked in a gravy rich in spices.

Anda Curry Urdu Recipe, Step by step instructions of the recipe in Urdu and English, easy ingredients, calories, preparation time, serving and videos in Urdu cooking.

Anda Curry انڈا کڑھی Recipe in urdu at KFoods, find more Pakistani and indian Cooking recipes for Anda Curry.

Anda curry step by step

  1. Egg ko boil kr lay..pyaz aur tamater ko kat lai.

  2. Per bertan lai os mai oil dalai or payaz dalae or pakai pyaz pknai kai baad os mai tamater dalai harimirchai, namak, or hari dhania dalae or pkar tamater pak jai toh os mai boil egg dalai or sath mai hari mirchai or dhania bhi or 5 mins tak pkai.. mazaidar anda curry tyar hai.

Huge and unique collection of pakistani easy cooking recipes.

Egg curry makes for a great comfort food.

This recipe from North Indian is really easy to put together.

It makes a great non-traditional breakfast. quick and easy Restaurant style / dhaba style egg curry or anda curry.

Try this egg masala with rice or chapati.