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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.

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Anda Malai Masala - SK Khazana

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Main Ingredients Eggs, Onions
Cuisine Indian,Fusion
Course Main Course Egg
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Anda Malai Masala - SK Khazana

  • 4 Eggs hard boiled and peeled
  • 2 medium Onions peeled
  • 3-4 Green chillies
  • 3 tablespoons Oil
  • 1 1/2 teaspoons Cumin seeds
  • 1 1/2 tablespoons Ginger-garlic paste
  • to taste Crushed black peppercorns
  • 1 1/2 teaspoons Garam masala powder
  • to taste Salt
  • 1/4 teaspoon Turmeric powder
  • 1/2 cup Milk
  • 3 tablespoons Fresh cream
  • 2 tablespoons Fresh coriander leaves chopped
  • for garnish Coriander leaves
  • to serve Pavs

Method

  1. Quarter the onions, de-stem green chillies, transfer both into a blender jar and blend into a fine paste.
  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.
  3. Add ginger-garlic paste, mix well and sauté for 1-2 minutes or till raw smells disappear.
  4. Add crushed black peppercorns, garam masala powder, salt, turmeric powder and ¼ cup water and mix well. Add ½ cup water, mix.
  5. Halve eggs vertically and add them to the pan. Add milk and mix well. Cook for 2-3 minutes.
  6. Switch the heat off. Drizzle fresh cream and add coriander leaves.
  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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