Restaurant Style Anda Chanay Recipe By Food Fusion - Travel Series 2019 Episode 3

In a pot add mutton soup bones, black cardamom, green cardamom, cloves, black peppercorns, cinnamon sticks, salt, ginger garlic paste and water. Mix well and bring it to boil. Cover and cook on medium flame for 40-50 minutes then strain & set aside.

In a pot add chickpeas, salt, black pepper powder and water. Mix well and bring it to boil. Cover and cook on medium flame until tender (approx. 30 minutes).

In a pot add ghee and let it melt.

Add onion, tomato, ginger garlic paste and mix well. Cover & cook on low flame until oil separates.

Add red chili powder, turmeric powder, coriander seeds, salt, nutmeg powder, mace powder, cumin powder, citric acid, fennel seeds, mix well and cook for 2-3 minutes.

Add potato. Mix well and cook for 5 minutes.

Add cooked chickpeas and mix well.

Add prepared stock, mix well and bring it to boil. Cover and cook on low flame for 15 minutes.

Add Kashmiri red chili powder, black pepper powder, garam masala powder, dried fenugreek leaves and baking soda. Mix well and cook for 2-3 minutes.

Add boiled eggs & fresh coriander. Cover and simmer on low flame for 8-10 minutes. Garnish with fresh coriander & serve!

Dietary