SHAHI EGG CURRY | SHAHI ANDA CURRY | SHAHI EGG GRAVY RECIPE | EGG RECIPE | ANDA CURRY | SHAHI ANDA GRAVY RECIPE | EGG GRAVY | EGG CURRY RECIPE | ANDA RECIPE | EGG CURRY
INGREDIENTS FOR MAKING SHAHI EGG CURRY RECIPE :-
Marination :
Boiled Eggs 7 Pcs.
Red Chilli Powder 1/2 Tsp.
Salt 1/2 Tsp.
Mixer Grind :
Fried Onion/Birista 2 Tbsp.
Kaju/Cashew Nuts 1 Tbsp.
Kismis/Raisins 1 Tbsp.
Kasuri Methi 1 Tbsp.
Green Chillies 3 Pcs.
Card/Yogart 4 Tbsp.
For Egg Fry :
Cooking oil 3 Tbsp.
For Tempering :
Cooking oil 4 Tbsp.
Fennel Seeds 1 Tsp.
Cardamom 3 Pcs.
Cinnamon 1 Inch. Size
Whole Black pepper 1/2 Tsp.
Powder Spices :
Turmeric 1/2 Tsp.
Red Chilli 1 Tsp.
Corriander 1 Tsp.
Cumin 1 Tsp.
Salt To Taste Or 1 Tsp.
Garam masala 1/2 Tsp.
Water : 3 to 4 Tbsp For Masala Fry
Water : 250 ml./2 Cups For Gravy
Other Ingredients :
Ginger-Garlic Paste 2 Tsp.
Tomato Paste 2 medium
Corriander Leaves 2 Tbsp.
Slitted green chillies 3 Pcs.
MAKING PROCESS STEP BY STEP :-
1) Marination Process :-
Make 4-5 slits on 7 boiled eggs and marinate them with red chilli and salt. After that put it aside for 10 mins.
2) Mixer Grinding :-
Make a smooth paste of fried onion/birista, kaju/cashew nuts, kismis/raisins, kasuri methi, green chillies and card/yogart . This paste is required for making gravy for this recipe.
3) Fry Eggs :-
Add the marinated eggs in 3 tbsp oil and fry for 2 mins. On medium heat and removed them to a plate.
4) Tempering Process :-
Add fennel seeds, cardamon, cinnamon, white black pepper one by one in 4 tbsp cooking oil. After that also add ginger-garlic paste into it and fry for 30 seconds on a low heat to make it aromatic.
5) Oil Separation & Gravy Making :-
After tempering done, add turmeric, red chilli, corriander, cumin, salt and 3-4 tbsp water into it and fry all spices for 2 mins. on medium heat. Just after that add the tomato paste and mixer grinded paste and cook till oil separates.
When the oil separated properly, Add 250 ml/2 cups of water and fried eggs. Cover and cook for 10 mins. on low heat.
After removing the cover add garam masala powder and mix it well.
Before flame off garnishing with corriander leaves and slitted green chillies.
Now the Shahi Egg Curry is ready to serve with fried rice or paratha. 👌
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