mughlai anda

Mughlai Anda

Ingredients

Eggs 8
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

Method

  • 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 .

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mughlai anda
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