EGG ALOO MASALA RECIPE | ANDA ALOO CURRY RECIPE | EGG MASALA GRAVY
Spice Eats
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EGG ALOO MASALA RECIPE | ANDA ALOO CURRY RECIPE | EGG MASALA GRAVY
466 546 просмотров · 2 года назад
Spice Eats
3,79 млн подписчиков
466 546 просмотров · 2 года назад
Egg Aloo Masala Recipe | Anda Aloo Curry Recipe | Aloo Anda Curry | Aloo Ande Ka Salan | Egg Masala Gravy | Aloo Egg Curry | Aloo Egg Masala Recipe | Eggs And Potato Curry | Egg Curry Recipe
Ingredients for Egg Aloo Masala Curry:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Boiled Eggs-6 nos.
Potatoes- 2 large (200 gms)
Spice Powder mix: ((Mix these in 1/2 cup water)
Turmeric powder-1/2 tsp
Red Chilli Powder-1.5 tsp
Coriander powder-3 tsp
Salt-1/2 tsp
Tempering :
Methi (Fenugreek) seeds-1/2 tsp
Other Ingredients:
Onion paste- 200 gms
Ginger garlic paste- 2 tsp
Oil- 4-5 tbsp
Salt- 1/2 tsp while frying potatoes
Turmeric powder- pinch, while frying eggs
Tomatoes, in quarters -2 small (100 gms)
Garam masala powder-1 tsp
Coriander leaves chopped-2 tbsp
Preparation:
Boil and peel the eggs.
Peel and cut 2 potatoes into wedges.
Make a paste of 2 big onions
Cut the tomatoes into quarters
Chop the coriander leaves for garnish later
Frying Eggs and Potatoes:
Heat oil in a kadhai.
Add a pinch of turmeric. Give a stir and add the boiled eggs. Stir and fry on medium heat for around 3 mins till golden brown in colour and then remove onto a plate.
Now add the sliced potatoes & 1/2 tsp salt. Give a stir and then deep fry in oil on medium heat for around 5 mins till browned.
Remove onto a plate for use later.
Process :
In the same oil and add the methi seeds. Give a stir and add the onion paste.
Mix and fry on medium heat for around 10-12 mins till light brown.
Add the ginger garlic paste and fry on low heat for around 2-3 mins till raw smell is gone.
Now add the Spice powder mix and fry on medium to low heat for around 5 mins till oil separates.
Now add the tomato quarters and mix. Cook on low heat for around 2 mins and then add 300 ml water.
Add the fried potatoes, eggs and the garam masala powder. Mix and cook covered on low heat for 5 mins.
Remove lid and garnish with fine chopped coriander leaves.
Serve hot with white rice.
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