Egg Malai Tikka Curry|Anda Malai Tikka|Anda Tikka Malai Gravy|Egg Malai Tikka|Anda Malai Tikka Masala|Anda Tikka Malai Curry|Egg Tikka Masala|Anda Tikka Curry|Anda Tikka Malai Gravy|Egg Tikka Malai Gravy|Anda Tikka Malai Recipe

Active Ingredients for Egg Malai Tikka Curry:

( Tsp-Teaspoon; Tbsp-Tablespoon).

– Boiled Eggs-6 nos.

For the Paste:.
– Onion, thick sliced- 1 big -around 120 gms.
– Ginger, chopped – 1" piece (10 gms).
– Garlic cloves- 6-8( 10 gms).
– Green chillies, cut-3 (10 gms).
– Cashew nuts- 10.

Tempering:.
– Cumin Seeds- 1/2 tsp.
– Green Cardamom-3.
– Cloves-3.
– Cinnamon-1.
– Black Cardamom-1.

Spice Powders:.
– Coriander powder-1/ 2 tsp.
– Cumin powder-1/ 2 tsp.
– Pepper powder-1/ 2 tsp.
– Garam Masala powder-1/ 2 tsp.

Other Components:.
– Blended curd/yogurt- 4 tablespoon (80 ml).
– Fresh cream- 3 tbsp.
– Salt-1/ 2 tsp + pinch.
– Coriander leaves sliced- 3 tbsp.
– Green chillies, slit for garnish-2.
– Oil- 2 tbsp + 3 tablespoon.

Preparation:.

– Boil the eggs. Peel and slice the eggs using an Egg Slicer.
– Slice onions, peel ginger and garlic & slice the ginger. Also cut the green chillies into halves.
– Heat 2 tbsp oil in a pan and include the sliced up onions. Fry on medium heat for around 3 minutes and then add the balance active ingredients. Mix and fry on medium heat for around 2 mins.
– Take it out on a plate and allow it to cool.
– Transfer it to a grinder and coarse grind it. Now include 1/2 cup water & mix it into a paste. Take it out in a bowl and set it aside for use later on.
– Blend the curd/ plain yogurt.
– Fine chop the coriander leaves and slit the green chillies. set aside.

Process:.

– Heat 3 tablespoon oil in a pan and include the tempering.
– Offer a stir and then include the masala paste combined earlier. Mix and fry on medium heat for around 4-5 minutes till the masala is fried and oil separates.
– Now add all the spice powders and salt, a splash of water and after that blend it well. Keep frying on low heat for around 3 mins till oil separates.
– Now switch off heat and include the whisked curd/yogurt and the fresh cream. Mix everything to integrate well. Turn on heat and stir and cook on low heat for around 3-4 minutes till oil separates.
– Now include around 150 ml water, give a stir and provide a mix.
– Add 2 tbsp sliced coriander leaves and the slit green chillies and prepare for around 2 mins on low heat.
– Now include the sliced up eggs and stir carefully to not break them.
– Simmer for around 2 mins on low heat.
– Lastly garnish with 1 tablespoon of great chopped coriander leaves.

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