Goanty Style Anda Curry 9335663750, 8957985582 par msg kren

Ingredients

• 3 tablespoons Vegetable Oil (use neutral oil such as canola or sunflower)
• 1 piece Bay Leaf (whole dried leaf)
• 3 pieces Whole Dried Red Chilies (medium‑size, toasted)
• 1 tablespoon Coriander Seeds (whole, toasted)
• 1 medium Onion (peeled and finely chopped)
• 5 pieces Garlic Cloves (peeled)
• 1 tablespoon Fresh Ginger (peeled and grated)
• 2 tablespoons Dry Coconut (grated, unsweetened)
• 2 medium Tomatoes (blanched, peeled and pureed)
• 1 teaspoon Chicken Masala (store‑bought blend)
• 0.5 teaspoon Turmeric Powder (ground)
• 0.5 teaspoon Kashmiri Red Chili Powder (mild, bright red)
• 1 teaspoon Hot Red Chili Powder (adds heat)
• to taste Salt (adjust to preference)
• 2 pieces Boiled Eggs (hard‑boiled, peeled and halved)
• 2 tablespoons Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. Toast Whole Spices

   Heat the kadhai over medium heat. Add the whole dried red chilies and coriander seeds and dry‑roast, stirring constantly, until fragrant and slightly darkened (about 2 minutes).

   Time: PT2M

   Temperature: Medium heat

2. Grind Aromatics

   Transfer the toasted spices to a spice grinder. Add garlic cloves, grated ginger, and dry coconut. Grind to a fine powder.

   Time: PT2M

3. Prepare Tomato Paste

   Blanch the tomatoes in boiling water for 30 seconds, peel, and blend into a smooth paste using a blender or mortar. Set aside.

   Time: PT5M

4. Heat Oil & Add Bay Leaf

   Add 3 Tbsp oil to the same kadhai, heat until shimmering, then add the bay leaf. Fry for 30 seconds.

   Time: PT1M

   Temperature: Medium heat

5. Add Ground Spice Mix

   Stir in the freshly ground spice powder, chicken masala, turmeric, Kashmiri red chili powder, hot red chili powder, and salt. Fry for 2 minutes, allowing the raw flavors to develop.

   Time: PT2M

   Temperature: Medium heat

6. Incorporate Tomato Paste

   Add the tomato paste, mix well, and cook for 5 minutes until the oil begins to separate from the masala.

   Time: PT5M

   Temperature: Medium heat

7. Add Boiled Eggs

   Gently add the halved boiled eggs to the curry. Stir to coat the eggs with the sauce and simmer for 3‑4 minutes so the flavors meld.

   Time: PT4M

   Temperature: Medium heat

8. Finish & Garnish

   Turn off the heat, sprinkle chopped fresh coriander leaves on top, give a final gentle mix, and transfer to a serving dish.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

10 g

Fat

15 g

Fiber

2 g