Potato and Egg Curry | Shahi Egg Curry Recipe

Anda Aalo Salan  | انڈے اور آلو کا سالن

 

The Mughal cuisines are regarded as the most lavish and richest in India and Pakistan. Nowadays, these Mughlai dishes are cooked and easily available in Indian and Pakistani Restaurants all around the world. The Potato and Egg Curry (Shahi Egg Curry) is less spicy as it is usually prepared with milk, yogurt, cashew paste, and poppy seed. Below are the details about the recipe.

 

Potato and Egg Curry | Shahi Egg Curry Recipe

Anda Aalo Salan  | انڈے اور آلو کا سالن

Ingredients

 8 boiled eggs
 5 minces garlic pod
 1chopped onion
 2 pieces of green chilies sliced
 1inch ginger minced
 1 tablespoon of fresh cream (optional)*
 2 tablespoon of curd (optional)*
 1 tablespoon of kasoori methi (optional)*
 1 tablespoon of chaat masala (optional)*
 One teaspoon of red chili powder
 1 teaspoon of garam masala
 Some coriander leaves needed for garnish
 1 cup of water
 1 tablespoon of oil
 Salt needed for taste.

 

Potato and Egg Curry | Shahi Egg Curry Recipe

Anda Aalo Salan  | انڈے اور آلو کا سالن

Preparation Method:

Grind your green chilies, onion, garlic, and ginger together to make a coarse paste.

Add some oil in a pan and sauté the mixed ingredients mentioned above for about 2 to 3 minutes.

Beat the curd and cream together and add the mixture into a pan. Blend perfectly.

Add garam masala, Kasoori methi, salt, and red powder chili. Add one cup of water to the mixture and bring it to heat. Then allow boiling for 10 minutes.

Prepare small slits in your already boiled eggs and put them into the pan on heat. Allow them to boil for 5 to 6 minutes.

Garnish Potato and Egg Curry (Shahi Egg Curry) cuisine with chaat masala as well as fresh coriander leaves. Your meal is ready to serve.

 

(optional)* To make Mughlai Cuisine add these. For normal Potato and Egg Curry, You can avoid these ingredients.

 

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