TOJÁS ALOO MASALA RECEPT | ANDA ALOO CURRY RECEPT | TOJÁSOS MASALA GRAVY

Egg Aloo Masala Recipe | Anda Aloo Curry Recipe | Aloo Anda Curry | Aloo Ande Ka Salan | Egg Masala Gravy | Aloo Egg Curry | Aloo Egg Masala Recipe | Eggs And Potato Curry | Egg Curry Recipe

Ingredients for Egg Aloo Masala Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

– Boiled Eggs-6 nos.
– Potatoes- 2 large (200 gms)

Spice Powder mix: ((Mix these in 1/2 cup water)
– Turmeric powder-1/2 tsp
– Red Chilli Powder-1.5 tsp
– Coriander powder-3 tsp
– Salt-1/2 tsp

Tempering :
– Methi (Fenugreek) seeds-1/2 tsp

Other Ingredients:
– Onion paste- 200 gms
– Ginger garlic paste- 2 tsp
– Oil- 4-5 tbsp
– Salt- 1/2 tsp while frying potatoes
– Turmeric powder- pinch, while frying eggs
– Tomatoes, in quarters -2 small (100 gms)
– Garam masala powder-1 tsp
– Coriander leaves chopped-2 tbsp

Preparation:
– Boil and peel the eggs.
– Peel and cut 2 potatoes into wedges.
– Make a paste of 2 big onions
– Cut the tomatoes into quarters
– Chop the coriander leaves for garnish later

Frying Eggs and Potatoes:

Heat oil in a kadhai.
– Add a pinch of turmeric. Give a stir and add the boiled eggs. Stir and fry on medium heat for around 3 mins till golden brown in colour and then remove onto a plate.
– Now add the sliced potatoes & 1/2 tsp salt. Give a stir and then deep fry in oil on medium heat for around 5 mins till browned.
– Remove onto a plate for use later.

Process :
– In the same oil and add the methi seeds. Give a stir and add the onion paste.
– Mix and fry on medium heat for around 10-12 mins till light brown.
– Add the ginger garlic paste and fry on low heat for around 2-3 mins till raw smell is gone.
– Now add the Spice powder mix and fry on medium to low heat for around 5 mins till oil separates.
– Now add the tomato quarters and mix. Cook on low heat for around 2 mins and then add 300 ml water.
– Add the fried potatoes, eggs and the garam masala powder. Mix and cook covered on low heat for 5 mins.
– Remove lid and garnish with fine chopped coriander leaves.
– Serve hot with white rice.

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