How to make Anda Malai Masala - SK Khazana -
A recipe to outrank your usual supper curries and enjoy the meal even more. Anda Malai Masala, hard boiled eggs cooked in flavourful and spicy onion gravy, served best with pavs or paranthes.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggs (अंडे), Onions (प्याज़ )
Cuisine : Indian, Fusion
Course : Main Course Egg
For more recipes related to Anda Malai Masala - SK Khazana checkout Kolhapuri Egg Curry, Omelette Curry, Egg Macho, Kodi Guddu Pulusu . You can also find more Main Course Egg recipes like Desi Anda Fry Thool Zamboor Persian Omelette Kolhapuri Egg Curry
Anda Malai Masala - SK Khazana Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Anda Malai Masala - SK Khazana Recipe
Eggs hard boiled and peeled 4
Onions peeled 2 medium
Green chillies 3-4
Oil 3 tablespoons
Cumin seeds 1 1/2 teaspoons
Ginger-garlic paste 1 1/2 tablespoons
Crushed black peppercorns to taste
Garam masala powder 1 1/2 teaspoons
Salt to taste
Turmeric powder 1/4 teaspoon
Milk 1/2 cup
Fresh cream 3 tablespoons
Fresh coriander leaves chopped 2 tablespoons
Coriander leaves for garnish
Pavs to serve
Method
Step 1
Quarter the onions, de-stem green chillies, transfer both into a blender jar and blend into a fine paste.
Step 2
Heat oil in a non-stick pan, add cumin seeds and sauté till their colour changes. Add the onion-chili paste, mix well and sauté, stirring occasionally, till it turns golden brown.
Step 3
Add ginger-garlic paste, mix well and sauté for 1-2 minutes or till raw smells disappear.
Step 4
Add crushed black peppercorns, garam masala powder, salt, turmeric powder and ¼ cup water and mix well. Add ½ cup water, mix.
Step 5
Halve eggs vertically and add them to the pan. Add milk and mix well. Cook for 2-3 minutes.
Step 6
Switch the heat off. Drizzle fresh cream and add coriander leaves.
Step 7
Transfer the eggs into a serving plate, pour the gravy over them and drizzle a little cream on top. Garnish with coriander leaves and serve hot with pavs.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
