|Onion ( payaz), cut into thick pieces||1 cup|
|Garlic (lahsan)||1 tea spoon|
|Ginger (adrakh)||1 tea spoon|
|Green chillies (hari mirch) chopped||2 table spoon|
|Turmeric (haldi) powder||½ tea spoon|
|Salt (namak)||to taste|
|Clarified butter (ghee)||4-5 table spoon|
|Vegetable oil (tel)||for frying eggs|
|Cream (malai)||4 table spoon|
Spices to grind
|Tomato (tamater), chopped||1 medium|
|Whole red chilli (sabut lal mirch)||3-4|
|Caraway seeds (shahi jeera)||¼ tea spoon|
|Seeds Brown cardamom (badi elaichi)||2|
|Stone flower (pathar phool)||¼ tea spoon|
|Cinnamon (dal chini)||1” piece|
|Mace (javitri)||¼ tea spoon|
|Cashew nuts (kaju)||2 table spoon|
- 1. Heat enough oil in a pan, fry eggs and keep them aside.
- 2. Take grinding spices in a blender jar and make a smooth paste of it and then stain it through a strainer to get smooth paste.
- 3. Heat oil in a pan and fry onions in it. Once it becomes golden remove it from flame and grind it.
- 4. Again heat clarified butter in same pan, add ground onion paste and stir it.
- 5. Now add garlic, ginger, green chillies and stir it for 2-3 minute.
- 6. Now add the spices mixture, salt and turmeric powder and stir it till oil gets separated.
- 7. Then add fried eggs and stir it for 5-7 minutes.
- 8. Now add water and let it simmer till the gravy becomes thick.
- 9. Then add cream and put the flame off.
- 10. Serve “ Mughlai Anda” with Sheermal or Nan .