Anda Masala Dhaba Style Recipe
Anda Masala Dhaba Style
Punjabi Dhaba Style Egg 'Curry'
Submitted By: Taz
Ingredients:
6 Hard Boiled Eggs (Anda) - peeled
2 medium Red Onions (Pyaz) - small diced
2 cloves Fresh Garlic (Leh-sun) - minced
2 Fresh Green Chiles (Hari Mirch) - seeded and minced
¼ inch piece Fresh Ginger (Adrak) - minced
3 Roma Tomatoes (Tamatar) - cored and puréed
2 Whole Dried Red Chiles (Lal Mirch) - can use Kashmiri chiles (Kashmiri Mirch) if desired
1 tsp Cumin Seeds (Jeera)
2 tsp Chickpea Flour (Besan)
1 ½ tsp Red Chile Powder (Lal Mirchi) - divided
¼ tsp Turmeric Powder (Haldi) - divided
1 tsp Coriander Powder (Dhania Podi)
½ tsp Cumin Powder (Jeera Podi)
1 tsp
Garam Masala
1 tsp Dried Fenugreek Leaves (Kasuri Methi)
1 Tbs Butter (Makhani)
1 tsp Kosher Salt (Namak) or to taste
3 Tbs + 1 tsp Neutral Flavored Cooking Oil - can substitute mustard oil (Sarson ka Tel) if desired
Preparation:
- Place the hard boiled and peeled eggs in a bowl and add ½ tsp of the red chile powder and the turmeric powder - Gently mix until evenly coated
- Heat the 1 tsp of oil in a large skillet, wok or kadahi over medium-high heat until shimmering - Add the eggs and fry (continuously moving them) until lightly seared (apx 2 minutes) - Using a slotted spoon, transfer the eggs to a bowl and set aside until needed
- Reduce to medium and heat the remaining 3 Tbs of oil until shimmering - Add the cumin seeds and allow to fry for 30 seconds - Add the dried red chiles and give it a good stir
- Add the onions and sauté until lightly browned (apx 8 minutes) - Add garlic. green chiles, and ginger to the onions and continue to sauté for another 2 minutes
- Add the puréed tomatoes and the salt - Reduce heat to medium-low and continue to sauté (stirring frequently) until oil separates (apx 10 minutes)
- Add the remaining 1 tsp of red chile powder, coriander powder, and cumin powder - Thoroughly combine - Add 1 Tbs of water and continue to sauté for another 3 minutes
- Whisk the chickpea flour with 2 Tbs of water until smooth - Add to the pan and allow to cook (constantly stirring) for 5 minutes - Add ½ Cup of water and bring to a simmer - Allow to simmer for 5 minutes - Add the garam masala and dried fenugreek leaves - Thoroughly combine
- Add the eggs to the mixture cover, and allow to cook for 3 minutes - Add the butter and mix until fully melted
- Transfer to a serving dish and serve hot garnished with some chopped coriander leaves (Dhania Patta) if desired alongside basmati rice or your favorite Indian flatbread
