Egg Cubes Masala | Spicy Egg Junnu Curry
This Andhra style Egg Cubes Spicy Curry looks and tastes like Paneer and is enough to make a meal complete.
Eggs are cooked on steam and cut into cubes like Paneer, put in a thick gravy of Tomatoes and Onions to make this curry. This gravy is not in Andhra cuisine but the cubes are cooked differently.
This recipe is simple and goes well with hot Rice, Chapati, Puri, Roti and Pulav. Just follow these tips to make this recipe which will become instantly popular.
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Tips
Eggs:
Eggs should be beaten thoroughly and steamed for just 12 minutes. If they are steamed too much they become hard and rubbery.
The beaten Eggs can be steamed in a cake tin or a long, deep glass.
Gravy:
The gravy needs to be cooked slowly to get a thick, nice consistency. Then the spices get absorbed into the Gravy. Or it doesn’t taste all that good.
After the gravy thickens, add the Egg cubes, cover and cook for 7-8 minutes. If they are cooked for any longer, the water in the Gravy gets absorbed into Eggs and it will become too thick.
In case the gravy becomes too thick, add some hot water to dilute it.
Poppy Seeds:
The Khus Khus or Poppy Seeds in the gravy add a richness but at some places, Poppy Seeds are not available. Then you could use Cashew Nuts. But, if possible, please use Khus Khus, they have a special taste.
Egg Cubes Masala | Spicy Egg Junnu Curry - Recipe Video
Egg Cubes Masala | Spicy Egg Junnu Curry
Prep Time 5 mins- Cook Time 20 mins
- Total Time 25 mins
Servings 4
Ingredients
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For the Egg Cubes
- 6 Eggs
- Salt - a little
- 1 tsp Pepper Powder
- 1/4 tsp Turmeric
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For the Gravy
- 3 tbsp Oil
- 1/4 tsp Pepper
- 1 tsp Cumin Seeds
- 3 Cardamoms
- 7 - 8 Red Chillies
- 1/2 Inch Cinnamon stick
- 3 Cloves
- 1 tbsp Poppy Seeds
- 1 tbsp Coriander Seeds
- 1 Inch Ginger
- 4 - 5 Garlic
- 1 Sprig Curry leaves
- Onions chopped
- 3 Green Chillies
- 2 Tomatoes
- Salt
- 1/4 tsp Turmeric
- 1/2 cup Curd
- Water - To make a smooth paste
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For the Curry
- 3 tbsp Oil
- 1 Sprig Curry Leaves
- 300 ml Water
- 2 tbsp Green Coriander
Instructions
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Beat the Eggs well with Salt, Pepper and Turmeric.
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In a glass coated with Oil, fill the beaten Eggs to three fourths, keep the glass in boiling water, cover, steam for 12 minutes, remove and let it cool.
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The Eggs rise while cooking on steam and then it will go down. Remove the steamed Eggs from the glass by cutting away the edges with a knife.
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Cut into cubes like Paneer cubes.
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Roast all the spices for gravy in a pan until they let out a good aroma.
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In the spices, add Onions, Green chillies and fry them.
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Add Khus Khus and let them splutter. In the mixture, add Tomato pieces, Salt and Turmeric. Cover and cook until soft.
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Add the Tomatoes, Curd and water to a mixie and make a smooth paste.
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Heat Oil in a pan, add Curry Leaves and then the gravy. Add some water, cover and let it cook for 15 minutes.
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In the simmering gravy, add the Egg Cubes and sprinkle Green Coriander. Cover and let it cook for 8 minutes and remove from the fire.
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