Afghani Anda Masala

Directions

  1. 1Heat cooking oil in a pan.
  2. 2Add sliced onions to the pan and fry until softened.
  3. 3Add garlic, ginger, green chilies, cashews, and a fistful of coriander leaves to the pan with the onions.
  4. 4Mix everything well and cook covered for 5 minutes.
  5. 5Transfer the cooked mixture to a grinding jar and let it cool.
  6. 6Add 1/4 cup of water to the mixture in the grinding jar and blend to a fine paste.
  7. 7Cut the boiled eggs into halves.
  8. 8Separate one egg white into a bowl.
  9. 9Add 1/4 tsp turmeric powder, 1/4 tsp Kashmiri red chili powder, and salt to the egg white.
  10. 10Whisk the egg white mixture until well combined.
  11. 11Dip the halved boiled eggs into the whisked egg white mixture.
  12. 12Heat cooking oil in a pan and golden fry the coated eggs.
  13. 13Remove the fried eggs from the pan and set aside.
  14. 14In the same oil, add 6-7 cloves and 6-7 green cardamoms and let them crackle.
  15. 15Add the prepared green masala paste to the pan.
  16. 16Add 1/4 tsp turmeric powder, 1/2 tsp cumin seeds powder, black pepper powder, garam masala powder, dried fenugreek leaves (Kasuri Methi), and 1/2 tsp salt to the masala.
  17. 17Mix and roast the masala well.
  18. 18Add 1/2 cup of whisked yogurt to the masala and bhun (fry) again until well combined.
  19. 19Add 1/4 cup of fresh cream and mix it into the masala.
  20. 20Once the masala comes to a boil, add the fried eggs.
  21. 21Mix the eggs into the masala.
  22. 22Cover and cook for 5 minutes.
  23. 23Remove the lid and garnish with 1 tbsp chopped coriander leaves.
  24. 24Serve the hot and creamy Afghani Anda Masala.

Ingredients

  • 3 tbsp Cooking oil
  • Onions
  • Garlic
  • Ginger
  • Green chilies
  • Cashews
  • 1 fistful Coriander leaves
  • 0.25 cup Water
  • 8 Boiled eggs
  • 1 Egg white
  • 0.25 tsp Turmeric powder
  • 0.25 tsp Kashmiri red chili powder
  • Salt
  • 6 to 7 Cloves
  • 6 to 7 Green cardamom
  • 0.5 tsp Cumin seeds powder
  • Black pepper powder
  • Garam masala powder
  • Dried fenugreek leaves (Kasuri Methi)
  • 0.5 tsp Salt
  • 0.5 cup Whisked yogurt
  • 0.25 cup Fresh cream
  • 1 tbsp Chopped coriander leaves

Equipment

PanGrinding jarWhisk