SHAHI EGG CURRY

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

Chopped Coriander for Garnishing

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 7 – Add chopped onion and saute well until raw smell disappears. [approx. 4-5 minutes]

STEP 8 – Add green paste and cook for 1-2 minutes.

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.  

Serve it with chapati, bhakri or steamed rice.

NOTES: *I missed some pictures for last 2-3 recipes, so please consider.