Anda Kadai Masala | Kadai Anda Curry | Egg Kadai Recipe

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a similar texture while being plant-based.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a milder flavor and is often more accessible.

Boil and peel the eggs.

Dry roast the coriander seeds, cumin seeds, fennel seeds, whole peppercorns, and whole red chillies in a pan on low heat for 3 mins. Cool and grind into a coarse powder.

Fine chop 2 medium sized onions and cut 1 big onion into petals for sautéing.

Cut 1 big or 2 small capsicum into cubes and set aside.

Heat 1 tbsp oil in a pan and sauté the onion petals for 1 min, then add the cubed capsicum and sauté for 2 mins until lightly roasted.

Remove sautéed vegetables to a plate.

Cut one medium sized tomato into quarters, remove the pulp, and cube it.

Dry roast the kasuri methi and crush it by hand once cooled.

Heat 3-4 tbsp oil in a kadhai/wok.

Fry the boiled eggs in the oil with 1/4 tsp turmeric powder and 1/4 tsp red chilli powder for 2-3 mins.

Remove the fried eggs to a plate.

In the same oil, add cumin seeds and whole red chillies, stir, then add chopped onions and fry for 7-8 mins until light brown.

Add ginger garlic paste and fry on low heat for 2 mins until the raw smell is gone.

Add the tomato purée/paste and the spice powders (turmeric, red chilli powder, kashmiri chilli powder, coriander powder) along with 1 tsp salt. Mix and fry for 3 mins until cooked and oil separates.

Add 1/2 cup water, mix, and cook for a minute before adding the fried eggs.

Add the sautéed onions and peppers, cubed tomatoes, and 2.5 tsp of the Kadai Masala. Mix and fry for 1-2 mins.

Add around 200 ml water, mix, cover, and cook on low heat for 5 mins.

Remove the lid, mix, and add fresh cream and kasuri methi. Adjust consistency with water if needed and simmer for 2 mins.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens