Masaledar Anda Masala Recipe: Restaurant Style Egg Curry
Make this rich Masaledar Anda Masala recipe at home! A restaurant-style egg curry with a creamy cashew gravy. Perfect for dinner with roti or rice.
Ingredients
For the Special Gravy Paste:
- 2 Medium Onions
- 1 Small Tomato
- 7 Cashew Nuts Kaju
- 1/2 inch Ginger piece
- 1 Green Chilli light green/less spicy variety preferred
- 7-8 Garlic Cloves
- 4-5 Thick Coriander Stems do not throw these away!
- Water for boiling
For Frying the Eggs:
- 6 Hard-Boiled Eggs peeled and slightly slit
- 1 tsp Oil
- 1 tbsp Butter
- 1 pinch Salt
- 1 pinch Red Chilli Powder
For the Masala Gravy:
- 1 Bay Leaf Tej Patta
- 1/2 Star Anise Chakri Phool
- 4 Black Peppercorns Kali Miri
- 1/2 inch Cinnamon Stick Dalchini
- 1 Green Cardamom Elaichi
- 2 Cloves Laung
- 1 tbsp Red Chilli Powder mix of spicy and colour
- 1/2 tbsp Cumin & Coriander Powder Dhana-Jeera Powder
- 1/2 tbsp Garam Masala
- 1/4 tsp Turmeric Powder Haldi
- Salt to taste
- Fresh Coriander Leaves chopped, for garnish
Instructions
- Prepare the Base: In a pot, add the onions, tomato, cashews, ginger, and green chilli. Add enough water to cover them and boil on medium heat for 5-7 minutes. Do not overcook.
- Make the Paste: Drain the boiled ingredients, but save the water (don't throw it away!). Let the ingredients cool slightly. Transfer them to a blender along with the garlic cloves and coriander stems. Blend into a fine, smooth paste. You likely won't need extra water, but if you do, use a splash of the reserved boiled water.
- Fry the Eggs: Heat oil and butter in a pan or kadai. Add the boiled eggs (make sure you have made small cuts/slits in them). Sprinkle a pinch of salt and red chilli powder. Fry on medium heat for 1-2 minutes until the skin is slightly golden and blistered. Remove the eggs and set aside.
- Sauté Whole Spices: In the same pan with the remaining oil/butter, add the bay leaf, star anise, peppercorns, cinnamon, cardamom, and cloves. Sauté for a few seconds until fragrant.
- Cook the Masala Paste: Add the prepared onion-cashew paste to the pan. Sauté on medium heat for 2 minutes.
- Add Ground Spices: Lower the heat and add turmeric, red chilli powder, cumin-coriander powder, garam masala, and salt. Mix well and sauté for another 2 minutes until the masala becomes dry and the oil starts to separate.
- Simmer the Gravy: Pour in the reserved water (from step 1) to adjust the consistency of the gravy. If you want it thinner, add a little plain water. Cover and cook on low heat for 5-7 minutes.
- Combine and Serve: Once the oil separates on top, add the fried eggs and chopped coriander leaves. Mix gently. Cover again and let it simmer for a final 5-7 minutes to let the flavours absorb. Serve hot!