Shahi Anda Kadhi

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In this recipe make a Dhaba hotel style Egg curry with lots of secret tips of how to boil egg Anda with perfection.

Ingredients:-

  • 6 Eggs / Anda
  • 4 medium Potatoes / Aloo
  • 3 tbsp Mustard Oil / Sarson tel
  • 3 Bayleaves / Tej patta
  • 2 Black cardamom / Badi elaechi
  • 4 Cloves / Loung
  • 1 inch Cinnamon / Dalchini
  • 1 tsp Cumin / Zeera
  • 8 Garlic cloves / Lasan ki kaliya
  • 1 inch Ginger / Adrakh
  • 2 big Onion / Pyaz
  • 1/2 tsp Turmeric / Haldi
  • 1+1/2 -2 tsp Kashmiri red chilli powder / Kashmiri Lal mirch
  • 1 cup Tomato purée / Tamatar puree
  • 1/4 tsp green Cardamom / Hari elachi
  • 1/4 tsp Cinnamon powder / Dalchini
  • Salt to taste / Namak swad anusar
  • 3-4 cup Water / Pani
  • 1 tsp Dry Fenugreek / Kasturi methi
  • 1 tsp Fennel seed powder / Saunf powder
  • 1/2 tsp Coriander powder / Dhaniya
  • 1/2 tsp Garam masala
  • Some green dry or fresh Coriander / Dhaniya

Method:-

  1. Boil eggs till hard.
  2. Remove skin and pierce them through 2-3 times.
  3. Peel and cut Potatoes in big chunks.
  4. Pierce Potato pieces and make small cuts.
  5. Heat Oil and then fry Potato pieces till golden brown.Similarly fry the Eggs too.
  6. Now in remaining hot Oil keeping heat low add whole spices Bayleaves,Black Cardamom,Cinnamon stick,Cloves and Cumin seeds.Let spices crackle over low for 30-40 seconds.
  7. Then add Ginger-Garlic paste.Saute for 20-30 seconds adding upon finely chopped Onions.
  8. Sauté Onions over medium high stirring occasionally till golden .
  9. Again putting heat low add spices -Turmeric and Chilli powder,Roast added spices over low 30-40 seconds.
  10. Add Tomato purée again stirring occasionally cook Tomatoes on low-medium till dry adding green cardamom powder,Cinnamon powder and Salt.
  11. After this add Water,fried Potato & Eggs,Fennel powder,Dry Fenugreek and Coriander powder.
  12. Gravy comes to boil, put heat low-medium; cover and let cook for 10-15 minutes till Potatoes get soft.
  13. Open lid ,put heat low , sprinkle Garam masala giving a light mix.
  14. Putting the lid on give Egg curry a standing time of about 5 minutes ,switch off the stove.
  15. Before serving sprinkle some fresh or dry Coriander leaves.

Tips :-

  • Keep heat on low and after Water gets hot you can boil eggs on high.This ensures that eggs don’t break due to temperature shock.
  • Piercing helps in better absorbing of Oil and spices.

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