Anda Kadai Masala | Kadai Anda Curry | Egg Kadai Recipe

Dhaba Style Anda Kadai Masala | Anda Kadai | Kadai Anda Curry | Egg Kadai Recipe | Anda Masala Curry | Dhaba Style Anda Gravy | Dhaba Style Anda Curry Recipe | Kadai Anda Recipe | Egg Masala Curry Shop CELA Brand of Kitchen Products by Spice Eats - https://amzn.to/4rx93bX Ingredients for Anda Kadhai Masala: (Tsp-Teaspoon; Tbsp-Tablespoon) - Boiled Eggs-6 nos To fry eggs: - Turmeric powder-1/4 tsp - Red Chilli powder-1/4 tsp Kadai Masala: - Coriander Seeds- 2 tsp - Cumin Seeds- 1 tsp - Fennel Seeds- 1/2 tsp - Whole Peppercorns- 1 tsp - Whole Red Chillies- 3 nos. (After dry roasting for 3 mins on low heat, coarse grind it and use 2.5 tsp of the powder for this recipe) Tempering: - Cumin Seeds- 1 tsp - Whole Red Chillies- 3 Spice Powders: - Turmeric Powder- 1/4 tsp - Red Chilli Powder- 1 tsp - Kashmiri Chilli Powder- 1 tsp - Coriander Powder- 1 tsp - Kasuri Methi ( Fenugreek leaves, dry roasted and crushed by hand)- 1 tsp For Sautéing: - Onion petals- one big onion (around 100 gms) - Capsicum (Green Bell Pepper), cubed- 100 gms Other Ingredients: - Onions, fine chopped- 2 medium (150 gms) - Tomato, cubed- 1 medium-75 gms (remove pulp) - Ginger Garlic paste- 2 tsp - Readymade tomato purée/paste- 5 tbsp - Fresh Cream- 3 tbsp - Oil- 3 tbsp+ 1 tbsp for sautéing the vegetables - Salt- 1 tsp or to taste Preparation: - Boil and peel the eggs - To make the Kadai Masala, take a pan and add all the spices mentioned earlier. Switch on heat on low and keep stirring on low heat for 3 mins till the spices are dry roasted. Keep it on a plate to cool and then grind it into a coarse powder. (shouldn’t be smooth, check video for the texture) - Fine chop 2 medium sized onions and cut 1 big onion into petals to be used for sautéing. - Cut 1 big or 2 small capsicum (green bell pepper) into cubes and set it aside. - Heat 1 tbsp oil in a pan and add the onion petals. Sauté on medium heat for 1 min and then add the cubed green capsicum (bell peppers). Sauté on medium heat for 2 mins till lightly roasted but not too soft. - Remove and keep on a plate. - Cut one medium sized tomatoes into quarters, remove the pulp and cut into cubes. - Dry roast the Kasuri Methi and set it aside. Once cooled, crush it with your hand. Process: - Heat 3-4 tbsp oil in a Kadhai/wok - Add 1/4 tsp and 1/4 tsp and fry the 6 boiled eggs for 2-3 mins on medium heat. - Remove the fried eggs to a plate. - In the same oil add the cumin seeds and the whole red chillies. Give a stir and then add the chopped onions. - Fry on medium heat for 7-8 mins till light brown in colour. - Now add ginger garlic paste, give a mix and fry on low heat for 2 mins till raw smell is gone. - Add the fresh tomato purée/paste. Also Add the Spice powders (Turmeric, Red Chilli Powder, Kashmiri Chilli Powder & Coriander Powder) and 1 tsp salt. - Give a mix and fry on medium heat for 3 mins till it’s cooked and oil separates. - Next add 1/2 cup water, mix and cook on medium heat for a minute and then add the fried eggs. - Also add the sautéed onions and peppers , the cubed tomatoes and add 2.5 tsp of the Kadai Masala made earlier. Mix it well and fry for 1-2 mins on medium heat. - Now add around 200 ml water and give a mix. Cover & cook on low heat for 5 mins. - Remove lid, give a mix and add fresh cream and Kasuri Methi. - Optionally add little water as per required consistency, give a mix and simmer for 2 mins on low heat. #andakadaimasala #eggkadaicurry #eggkadaimasala #dhabaeggcurry #eggcurry #eggmasalarecipe #eggmasalagravy #spiceeats #spiceeatsrecipes