The Spiciest Egg Curry You'll Ever Make! 🔥 | Restaurant Style ANDA KOLHAPURI by Chef Sanjyot Keer

By Your Food Lab · 60 min

Ingredients

Instructions

1. Heat the oil in a pan over high heat, then add the whole spices (cumin, coriander, cloves, peppercorns, both cardamoms, cinnamon), followed by the spicy and Kashmiri red chillies, coconut, sesame, poppy seeds, tomatoes, garlic and cashews. Cook over high heat for 4 to 5 minutes.
2. Add hot water, cover and cook over medium heat for 8 to 10 minutes, until the tomatoes are completely mushy.
3. Let the mixture cool completely, then blend it to a fine paste with water as needed.
4. In a clean kadhai, heat 2 tablespoons oil over high heat. Add the cumin seeds, let them crackle, then add the red chillies, bay leaf and chopped onion. Cook over medium-high heat until light golden.
5. Add the ginger garlic paste and green chillies and cook until the onions are deep golden brown.
6. Lower the heat, add the turmeric, Kashmiri chilli powder and a splash of hot water, then cook over high heat for 1 to 2 minutes, until the oil separates.
7. Add the paste and salt, cook over high heat for 1 to 2 minutes, then cover and cook over medium heat until the oil separates. Stir regularly and add hot water if it becomes too dry.
8. Add hot water to reach a semi-thick consistency. Taste, adjust the salt and add a pinch of sugar. Lower the heat or switch off while you prepare the eggs.
9. Heat the butter in a frying pan over high heat, add the capsicum petals, onion petals, boiled eggs, turmeric, chilli powder, garam masala and chopped coriander, and toss for 1 to 2 minutes. Add to the gravy.
10. Stir in the fresh cream, roasted kasuri methi, lemon juice and remaining chopped coriander, then serve with butter naan or tandoori roti.

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

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