Trending Anda Malai curry

By Ranveer Brar · 90 min

Ingredients

Instructions

1. Heat 2 tbsp ghee in a handi, add the sliced onion and cook about 2 minutes until translucent.
2. Add the ginger garlic paste and cook for 1 minute.
3. Add the boiled melon seeds and cashews, bay leaves, cinnamon stick and beaten curd. Cook 7-8 minutes, until the curd is cooked and oil separates from the masala.
4. Add the slit green chilli and ⅓ cup water, then bring to a quick boil.
5. Add 2 cups warm water, cover and cook another 7-8 minutes.
6. Blend the gravy in a mixer grinder to a smooth, fine paste and set aside.
7. Boil the 2 tbsp melon seeds and 7-8 cashews in water with salt for 2-3 minutes, then drain and set aside.
8. Heat 1 tbsp ghee, add the dry Kashmiri chillies, tomato, capsicum, onion and salt, and toss on high heat for 2-3 minutes. Transfer to a tray and set aside.
9. Dry roast the black peppercorns, cumin seeds, coriander seeds, cloves and salt until aromatic. Add the dry fenugreek leaves and roast for 1 minute only.
10. Grind the roasted spices to a smooth fine powder and set aside.
11. Heat 2 tbsp oil, add 1 tsp cumin seeds and the hard boiled eggs, and cook for 1 minute.
12. Add a little water, the prepared gravy and salt, and cook 4-5 minutes.
13. Stir in the butter and sauteed vegetables and give it a quick boil.
14. Transfer to a serving dish and garnish with the prepared masala powder, fresh cream, chilli oil and coriander sprig.

Summarized from Ranveer Brar's video. Watch it for the details.

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