Ingredients |
|
| Eggs | 8 |
| Onion ( payaz), cut into thick pieces | 1 cup |
| Garlic (lahsan) | 1 tea spoon |
| Ginger (adrakh) | 1 tea spoon |
| Green chillies (hari mirch) chopped | 2 table spoon |
| Turmeric (haldi) powder | ½ tea spoon |
| Salt (namak) | to taste |
| Clarified butter (ghee) | 4-5 table spoon |
| Vegetable oil (tel) | for frying eggs |
| Cream (malai) | 4 table spoon |
Spices to grind |
|
| Tomato (tamater), chopped | 1 medium |
| Whole red chilli (sabut lal mirch) | 3-4 |
| Caraway seeds (shahi jeera) | ¼ tea spoon |
| Seeds Brown cardamom (badi elaichi) | 2 |
| Stone flower (pathar phool) | ¼ tea spoon |
| Cinnamon (dal chini) | 1” piece |
| Mace (javitri) | ¼ tea spoon |
| Cashew nuts (kaju) | 2 table spoon |
Method
- 1. Heat enough oil in a pan, fry eggs and keep them aside.
- 2. Take grinding spices in a blender jar and make a smooth paste of it and then stain it through a strainer to get smooth paste.
- 3. Heat oil in a pan and fry onions in it. Once it becomes golden remove it from flame and grind it.
- 4. Again heat clarified butter in same pan, add ground onion paste and stir it.
- 5. Now add garlic, ginger, green chillies and stir it for 2-3 minute.
- 6. Now add the spices mixture, salt and turmeric powder and stir it till oil gets separated.
- 7. Then add fried eggs and stir it for 5-7 minutes.
- 8. Now add water and let it simmer till the gravy becomes thick.
- 9. Then add cream and put the flame off.
- 10. Serve “ Mughlai Anda” with Sheermal or Nan .
- Recipe Type : Curries, Eggs, Non vegetarian
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