Скачать или смотреть Anda Kadai Masala | Kadai Anda Curry | Egg Kadai Recipe

Dhaba Style Anda Kadai Masala | Anda Kadai | Kadai Anda Curry | Egg Kadai Recipe | Anda Masala Curry | Dhaba Style Anda Gravy | Dhaba Style Anda Curry Recipe | Kadai Anda Recipe | Egg Masala Curry

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Ingredients for Anda Kadhai Masala:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Boiled Eggs-6 nos

To fry eggs:
Turmeric powder-1/4 tsp
Red Chilli powder-1/4 tsp

Kadai Masala:
Coriander Seeds- 2 tsp
Cumin Seeds- 1 tsp
Fennel Seeds- 1/2 tsp
Whole Peppercorns- 1 tsp
Whole Red Chillies- 3 nos.
(After dry roasting for 3 mins on low heat, coarse grind it and use 2.5 tsp of the powder for this recipe)

Tempering:
Cumin Seeds- 1 tsp
Whole Red Chillies- 3

Spice Powders:
Turmeric Powder- 1/4 tsp
Red Chilli Powder- 1 tsp
Kashmiri Chilli Powder- 1 tsp
Coriander Powder- 1 tsp
Kasuri Methi ( Fenugreek leaves, dry roasted and crushed by hand)- 1 tsp

For Sautéing:
Onion petals- one big onion (around 100 gms)
Capsicum (Green Bell Pepper), cubed- 100 gms

Other Ingredients:
Onions, fine chopped- 2 medium (150 gms)
Tomato, cubed- 1 medium-75 gms (remove pulp)
Ginger Garlic paste- 2 tsp
Readymade tomato purée/paste- 5 tbsp
Fresh Cream- 3 tbsp
Oil- 3 tbsp+ 1 tbsp for sautéing the vegetables
Salt- 1 tsp or to taste

Preparation:

Boil and peel the eggs
To make the Kadai Masala, take a pan and add all the spices mentioned earlier. Switch on heat on low and keep stirring on low heat for 3 mins till the spices are dry roasted. Keep it on a plate to cool and then grind it into a coarse powder. (shouldn’t be smooth, check video for the texture)
Fine chop 2 medium sized onions and cut 1 big onion into petals to be used for sautéing.
Cut 1 big or 2 small capsicum (green bell pepper) into cubes and set it aside.
Heat 1 tbsp oil in a pan and add the onion petals. Sauté on medium heat for 1 min and then add the cubed green capsicum (bell peppers). Sauté on medium heat for 2 mins till lightly roasted but not too soft.
Remove and keep on a plate.
Cut one medium sized tomatoes into quarters, remove the pulp and cut into cubes.
Dry roast the Kasuri Methi and set it aside. Once cooled, crush it with your hand.

Process:

Heat 3-4 tbsp oil in a Kadhai/wok
Add 1/4 tsp and 1/4 tsp and fry the 6 boiled eggs for 2-3 mins on medium heat.
Remove the fried eggs to a plate.
In the same oil add the cumin seeds and the whole red chillies. Give a stir and then add the chopped onions.
Fry on medium heat for 7-8 mins till light brown in colour.
Now add ginger garlic paste, give a mix and fry on low heat for 2 mins till raw smell is gone.
Add the fresh tomato purée/paste. Also Add the Spice powders (Turmeric, Red Chilli Powder, Kashmiri Chilli Powder & Coriander Powder) and 1 tsp salt.
Give a mix and fry on medium heat for 3 mins till it’s cooked and oil separates.
Next add 1/2 cup water, mix and cook on medium heat for a minute and then add the fried eggs.
Also add the sautéed onions and peppers , the cubed tomatoes and add 2.5 tsp of the Kadai Masala made earlier. Mix it well and fry for 1-2 mins on medium heat.
Now add around 200 ml water and give a mix. Cover & cook on low heat for 5 mins.
Remove lid, give a mix and add fresh cream and Kasuri Methi.
Optionally add little water as per required consistency, give a mix and simmer for 2 mins on low heat.






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