How do you thicken egg curry?

Cornflour Ideal for Chinese sauces or Thai curries but can also be used for Indian curries. Add one tablespoon of cornflour to two or three tablespoons of cold water and stir. Pour the mixture into the sauce and allow to simmer until the sauce begins to thicken.

What are the benefits of eating egg curry?

Egg curry is highly nutritious food, especially for children as it is loaded with proteins, calcium, healthy fats, vitamins, and minerals which is much needed for healthy growth. Added to that, eggs are the only food source that naturally contains Vitamin D essential for calcium absorption and bone development.

What are the basic ingredients of egg curry?

Basics of an egg curry. To make egg curry, firstly whole spices are tempered in oil and then the onions fried in the oil until golden. Then the ginger garlic paste is sauteed to bring out the aroma. Later tomatoes are cooked until they break down and then salt, spice powders are added to it.

What is the best spice to use for egg curry?

Whole spices: Cumin, bay leaf, cinnamon, cardamoms & cloves are the whole spices that are used in a egg curry. However you can use whatever you have in hand. Even one or 2 kinds of spices will enhance the aroma of the dish. If you have mustard seeds just go ahead and use them.

How much cream to add to gravy for egg curry?

Richness Of Gravy: If you want to make more creamy and rich restaurant style egg curry recipe then add 3 tbsp cream or 10 to 12 cashew paste at the end of anda gravy. How to make egg curry? Here, the complete recipe of egg curry preparation classified into two simple categories first one is preparation for anda curry,

How do you make Punjabi egg curry?

This punjabi style egg curry is flavorful, delicious and goes well with roti, naan, paratha or rice. If you prefer to puree the onions, first boil cubed onions in 2 cups of water for 3 to 4 mins until transparent. Drain the water and cool. Puree them in a blender.