Dum Ke Ande | Unique Egg Curry Recipe | Creamy Egg Curry

Welcome to Osama Jalali’s Food World ❤️ Today we are making a unique and flavourful dish — Dum Ke Ande. Unlike regular egg curry, this recipe cooks raw eggs directly in a rich, creamy masala gravy. The eggs gently cook on dum, absorbing all the flavours of spices and kaju-based curry, making it soft, rich and delicious. Perfect for a quick meal, this recipe is simple yet gives a restaurant-style taste at home. 🥣 Ingredients • Oil – 100 ml • Cumin (zeera) – 1 tsp • Black cardamom – 2 • Bay leaf – 2 • Onions – 2 (chopped) • Ginger garlic paste – 1 tbsp • Tomato puree – 4 tomatoes • Salt – to taste • Turmeric – 1 pinch • Red chilli powder – 1 tbsp • Coriander powder – 1 tbsp • Cumin powder – 1 tsp • Cashew paste – from 15 cashews • Garam masala – 1 tsp • Eggs – 4 (raw) Garnish • Fresh coriander • Green chillies 👨‍🍳 Method Heat oil in a kadhai and add cumin, black cardamom and bay leaf. Add chopped onions and sauté until golden brown. Add ginger garlic paste and tomato puree. Cook for 5 minutes. Add salt, turmeric, red chilli powder, coriander powder and cumin powder. Cook well until the masala releases oil. Add cashew paste and mix thoroughly. Add garam masala and adjust the consistency with water. Now gently crack the raw eggs directly into the gravy. Cover with a lid and cook on dum for about 10 minutes until eggs are set. Garnish with fresh coriander and green chillies. Serve hot with roti, naan or rice. ⭐ Why This Recipe Is Special • Unique way of cooking eggs • Rich and creamy gravy • Quick and easy recipe • Restaurant-style taste at home • Perfect for everyday meals If you enjoyed this recipe, please LIKE, SHARE & SUBSCRIBE ❤️ Dum Ke Ande, Egg Curry Recipe, Anda Curry Indian Style, Unique Egg Recipe, Egg Curry with Cashew Paste, Quick Egg Recipes, Osama Jalali Recipes