Malvani EGG CURRY Recipe | EASY & SPICY Anda Curry | आसान मालवणी अंडा करी | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Heat a kadhai on high, add the sliced onions and cook, stirring, until they begin to colour.
2. Add the garlic, ginger, grated coconut and a pinch of salt. Cook until the coconut turns golden brown.
3. Push everything to one side, add 1 tsp oil to the well and roast the black peppercorns, coriander seeds, cinnamon and cloves in it until toasted, without burning.
4. Let the mixture cool completely, then blend with a little water into a fine, smooth paste. Set aside.
5. Heat 3–4 tbsp oil in a kadhai on high. Add the Kashmiri red chilli powder and Malvani masala and stir briefly.
6. Add the paste and cook on high, stirring constantly, until the oil separates completely.
7. Add hot water to reach a gravy consistency, bring to a full boil, then simmer for 6–7 minutes until the oil rises on top and the gravy is rich and smooth.
8. Taste and adjust the salt.
9. Prick the boiled eggs all over with a knife, add them to the gravy and mix gently.
10. Stir in the chopped fresh coriander and serve hot.

Summarized from Your Food Lab's video. Watch it for the details.

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