Shwet's Sizzling Wok

A foodie's delight

Jhatpat Anda Curry

on March 19, 2015

Hello Foodies, Here’s presenting to you a quick and easy egg curry with step by step pictures. I specially made this for my FB food group πŸ˜›

Quite a flavorful curry, and the best part is, its ready in a jiffy, Oh yeah !! And no much chopping πŸ˜‰ You will know it as you read on πŸ˜› Its perfect for a lazy day. And makes a great combo with steamed rice or rotis.


  • Boiled eggs – 6 (Make slits on the eggs for the masala to seep in)
  • Onion paste – Paste of 2 medium onions
  • Tomato puree – Puree of 2 medium tomatoes
  • Ginger garlic paste – 1/2 tbsp
  • Coriander leaves – 3 tbsp + a few for garnish (Chopped)
  • Milk – 1/2 cup
  • Green chilli paste – 2 tsp (add more if you want it spicy)
  • Chilli powder – 1/2 tbsp
  • Coriander powder – 1 tbsp
  • Oil – 1 tbsp (I used olive oil)
  • Cumin seeds – 1 tsp
  • Garam masala – 1 tsp
  • Kasoori methi – 1 tbsp (crushed within your palms)
  • Salt to taste


  • Heat oil in a pan, Add the cumin seeds and let it splutter. Now add the onion paste and saute till its slightly brown, next add the ginger garlic paste and continue to cook for a minute more.
  • Next add the chopped coriander leaves and saute for a minute, Now add the tomato puree and cook till the tomatoes look pulpy and cooked

  • Next, mix in the green chilli paste, Coriander powder, Chilli powder and saute for 2 min. Add the milk and cook till the gravy appears to be nice and thick.

  • Now add about 1 cup of water and salt, and simmer the gravy for 7 mins with the lid on.

  • Add the boiled eggs and simmer for a minute, Finally switch off the gas, Add the garam masala and kasoori methi. And serve hot garnished with Coriander leaves

  • Note – Vegetarians can replace the eggs with boiled baby potatoes, Just roast the potatoes nicely in little oil with turmeric and chilli powder and then add in to the curry

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