ALOO ANDA SHAHI KORMA | ANDA ALOO CURRY RECIPE | EGGS AND POTATO CURRY

Aloo Anda Shahi Korma | Anda Aloo Curry | Anda Curry | Ande Aloo Ka Salan | Egg Aloo Curry | Anda Aloo Ka Korma | Egg Aloo Masala | Egg Curry | Eggs And Potato Curry | Aloo Ande Ka Salan | Aloo Anda Curry

Ingredients for Aloo Anda Shahi Korma Recipe:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Ingredients:
Boiled Eggs - 6
Potatoes, boiled & halved- 4

For Marination:
Whisked Curd/Yogurt- 120 gms
Ginger garlic paste - 2 tsp
Cashew paste- 12 cashew nuts ( around 4 tsp paste)
Turmeric powder- 1/4 tsp
Red Chilli Powder- 1 tsp
Coriander powder- 2.5 tsp
Garam Masala powder- 1/2 tsp
Salt - 1 tsp or to taste
Green chillies, slit- 4-5

Tempering:
Green cardamom- 4
Cloves- 4
Cinnamon- 2 pcs

Other Ingredients:
Onions, finely sliced- 3 medium
Mint leaves- 1 cup
Garam Masala powder- 1/4 tsp
Salt -pinch for seasoning
Oil - 3-4 tbsp

Marination :

Boil the eggs and potatoes. Peel the eggs and make 2 cuts on the sides.
Also peel the boiled potatoes and cut these into 2 halves
To marinate, take a bowl & arrange the boiled eggs & potatoes.
Add all the items for the marinade.
Mix well & set aside for 15-20 minutes.

Preparation:

Fry the sliced onions in oil till golden. Keep it aside & once cooled crush with your hand or grind it in a blender.
Add 12 cashews in a grinder and coarse grind it. Now add 3-4 tbsp water and blend it to a smooth paste.

Process:

Take a kadhai & add 3-4 tbsp oil.
Once hot, add the whole Garam Masala/ spices for tempering.
Give a stir & let it splutter.
Now add the mint leaves (pudina) & fry for half a min, till colour changes & leaves are little crisp but not burnt.
Add the marinated egg-potato mixture, lower the heat and mix well
Cook on low to medium heat for around 4 mins till oil separates.
Now add the crushed fried onions & mix well. Let it cook for around 2 mins till oil separates.
Add a cup or around 225 ml water, mix and cover & cook for 5-6 mins.
Garnish with chopped coriander leaves.
Serve hot with roti or rice.



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