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Eggless Veg Anda Curry with Aloo Paneer
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5 from 250 votes

Veg Egg Curry Recipe | Eggless Veg Anda Curry with Aloo Paneer

easy Veg Egg Curry Recipe | Eggless Veg Anda Curry with Aloo Paneer
Course curry
Cuisine Indian
Keyword Veg Egg Curry Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 Servings
Calories 460kcal
Author HEBBARS KITCHEN

Ingredients

for eggless anda preparation:

  • 1 cup paneer grated
  • ¼ tsp salt
  • ¼ tsp turmeric
  • 2 potato boiled & grated
  • ½ cup paneer grated
  • 2 tbsp corn flour
  • ½ tsp salt
  • oil for frying

for tomato-onion paste:

  • 2 tbsp oil
  • 1 inch ginger sliced
  • 5 cloves garlic
  • 1 onion sliced
  • 3 tomato sliced

for gravy:

  • 2 tbsp oil
  • 1 bay leaf
  • 1 inch cinnamon
  • 1 tsp cumin
  • ½ onion finely chopped
  • ¼ tsp turmeric
  • 1 tsp chilli powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • 1 tsp salt
  • ½ cup curd
  • 1 cup water
  • 1 tsp kasuri methi
  • 2 tbsp coriander finely chopped

Instructions

how to make eggless egg:

  • firstly, in bowl take 1 cup paneer, ¼ tsp salt and ¼ tsp turmeric.
  • mix well making sure everything is well combined.
  • grease hand with oil and prepare small ball-sized yolk. keep aside.
  • to prepare outer white layer of egg, in a large bowl take 2 potato, ½ cup paneer, 2 tbsp corn flour and ½ tsp salt.
  • mix well making sure everything is well combined forming a dough.
  • grease hand with oil and pinch a ball sized mixture.
  • roll and flatten slightly, place a small ball sized prepared yolk.
  • stuff in and prepare a egg shaped kofta.
  • fry in hot oil, keeping the flame on medium.
  • make sure to stir and fry on medium flame until it turns golden brown.
  • drain off the egg shaped kofta and keep aside.

how to make gravy:

  • firstly, in a pan heat 2 tbsp oil. add 1 inch ginger, 5 cloves garlic, and 1 onion.
  • saute until onions turn golden brown.
  • add 3 tomato and saute until tomato turns soft and mushy.
  • cool completely, and grind to a smooth paste. keep aside.
  • in a large kadai heat 2 tbsp oil. add 1 bay leaf, 1 inch cinnamon and 1 tsp cumin. saute until the spices turn aromatic.
  • now add ½ onion and saute until the onions turn golden brown.
  • keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt.
  • saute until the spices turn aromatic.
  • further add prepared onion tomato paste and cook well.
  • cook until the oil separates from the base.
  • keeping the flame on low, add ½ cup curd and cook well.
  • keep cooking until the oil starts to release out.
  • add 1 cup water and mix well adjusting the consistency.
  • cover and boil for 5 minutes or until everything is well combined.
  • now add fried eggless egg kofta and dip in gravy.
  • cover and simmer for 2 minutes.
  • now add 1 tsp kasuri methi and 2 tbsp coriander. mix well.
  • finally, enjoy veg egg curry with roti or rice.

Nutrition

Calories: 460kcal | Carbohydrates: 17g | Protein: 17g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1062mg | Potassium: 380mg | Fiber: 3g | Sugar: 4g | Vitamin A: 988IU | Vitamin C: 23mg | Calcium: 498mg | Iron: 2mg