Shahi Anda Curry Recipe- Shahi means 'Royal'. So basically, it is a "royal egg curry ". This curry is made with simple ingredients that are easily available at home with the addition of ghee, fresh cream in the gravy to give it a royal touch. This shahi egg curry is rich, thick , creamy, spicy and full of flavours. Indian cuisine is diverse and egg curry is made in numerous ways in each region. In this recipe post I share with you the most basics of making a good delicious Indian Egg Curry. So let start making Shahi Egg Curry with step-by-step pictures.
INGREDIENTS:
4 Eggs, boiled
For Green Paste:
2 Green Chillies
1 “Ginger Piece
For Shahi Masala:
3 Bay leaves
3 Green Cardamoms
4-5 Cloves
1 Star Anise
1” Cinnamon
5-6 Black Peppercorns
1 tablespoon Dry Coriander Seeds
1 teaspoon Cumin Seeds
For Curry:
2-3
Onion, chopped finely
3
Tomatoes, pureed
1
teaspoon Cumin Seeds
2
teaspoon Fennel Seeds Powder
½
teaspoon Turmeric Powder
2
teaspoon Kashmiri Red Chilli Powder
2
teaspoon Cumin-Corinader Powder
1
teaspoon Red Chilli Powder
1
teaspoon Garlic Powder [in don’t have use paste]
1
tablespoon Mutton Masala Powder
Salt
as per Taste
2
tablespoon Oil
1
tablespoon Ghee
1
teaspoon Kasoori Methi
2-3
tablespoon fresh Cream
1/3
glass Water
METHOD:
STEP
1 – First boil water in a vessel, add eggs and boil them for 10 minutes. Remove
after cooling, remove the shell and vertical cuts on them.
STEP
2 – Sprinkle some red chilli powder and turmeric powder, coat it and keep
aside.
STEP
3 – Heat 2 teaspoon oil in a pan, add eggs and saute and cook for 3-4 minutes
until golden spots appear on it. Remove and keep aside.
STEP
4 – Now in a pan, dry roast all ingredients for ‘shahi masala’ until aromatic.
Remove and cool them. Make a fine powder and keep aside.
STEP
5 – In a mixer pot add, green chillies and ginger and blend to make a fine
paste. Keep this paste aside. [I have ready green paste, so used that one]
STEP
6 - Heat a wide pan with oil, add ghee in it.
STEP
9 – Add freshly ground masala powder, mix it well and cover it with lid and cook
for 2 minutes.
STEP
10 – Add tomato puree, salt, fennel seeds powder, turmeric powder, kashmiri red
chilli powder, coriander-cumin powder, regular red chilli powder and mix well.
STEP
11 – Cover it again and cook for 2 minute. While cooking stir it in between.
STEP
12 – Then add garlic paste/ powder and 1/3 cup water. Mix it well and cover it
and cook for 4-5 minutes. Adjust water and salt, if needed add some more.
STEP
13 – Add fresh cream, crushed kasoori methi chopped coriander and give a gentle stir. Cook for 1 minute and switch off the heat and ready to serve.
STEP
14 – Add boiled and fried eggs, mix well. Cover it cook for 3-4 minutes.
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