Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, nakli anda curry. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Nakli Anda Curry is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Nakli Anda Curry is something which I have loved my entire life. They are fine and they look wonderful.
Nakli Anda Curry #dal Koftas will exactly look like boiled eggs have been fried and then dipped in gravy. See great recipes for Aloo anda curry, White Chicken & Egg Curry too! Break the uncooked egg and pour the egg into the curry along with rest of curry leaves.
To begin with this particular recipe, we must first prepare a few components. You can cook nakli anda curry using 24 ingredients and 30 steps. Here is how you can achieve it.
The ingredients needed to make Nakli Anda Curry:
- Take 150 gms Paneer
- Prepare 100 gms Chana Dal (Split bengal gram)
- Prepare 3 tablespoons flour
- Prepare 1 inch piece long ginger
- Get 3 green chillies
- Take 2 tomatoes
- Take 1 tablespoon cashews
- Prepare 1 tablespoon white sesame seeds
- Take 1 + 1/4 teaspoon cumin seeds
- Make ready 1/4 teaspoon celery seeds
- Take 1 bay leaf
- Get 4 pinches asafoetida
- Make ready 1.5 teaspoon Kashmiri red chilli powder
- Get 2 teaspoons cumin powder
- Get 1 teaspoon Turmeric powder
- Get 1 teaspoon red chilli powder
- Prepare 2 dry red chillies
- Make ready 2 teaspoons garam masala powder
- Take 1 tablespoon fresh cream
- Make ready 1/2 teaspoon kasuri methi powder
- Get as per taste Salt
- Take as per taste Sugar
- Make ready 1/2 tablespoon ghee
- Prepare 2 Tablespoons vegetable oil
A wonderful mix of sweetness and spiciness leaves through the tongue at every spoonful of rice and curry. This egg curry is suppose to be the tastiest gravy according to my viewers. It is simple and yet taste like dhaba style. You also try it and enjoy the flavours for which we go to dhabas.
Instructions to make Nakli Anda Curry:
- Dry roast 1 teaspoon of cumin seeds & dry red chillies together and then grind them into a fine powder
- Make a paste out of ginger & green chillies
- Make a fine paste out of tomatoes, cashews & white sesame seeds together
- Soak the chana dal into lukewarm water for 1/2 an hour and then drain the water & boil the dal in fresh water until the dal is tender
- Once the dal is boiled drain the water & save it for later use. Then make a smooth paste out of the boiled dal. Add some reserved boiling water into the dal while grinding for making sure the paste is smooth enough
- Heat 2 teaspoon of ghee & 1 teaspoon of oil together in a pan
- Add 2 pinches of asafoetida & 1 teaspoon of ginger-green chilli paste into the pan
- Saute for a while & then add the dal paste
- Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, salt and sugar to taste
- Cook for few minutes until the mixture becomes dry
- Add 1 teaspoon of roasted spice powder & 1/2 teaspoon of garam masala powder. Mix well & turn off the flame
- Mash the paneer very well
- Add about 1.5 table spoon of flour, 1 teaspoon of ginger-green chilli paste, 1/2 teaspoon of cumin powder, 2 pinches of garam masala powder, 2 pinches of roasted spice powder and some salt (be careful, don't put too much salt as in every step we are going to use some amount of salt) into the paneer and mix everything very well
- Make some balls out of both the dal & paneer mixture
- Take one paneer ball at a time, fatten in between your palms and then put one chana dal ball on top
- Gather the flatten paneer ball from all sides around the chana dal ball & secure it with gentle pressure. Make sure to give it a oval shape
- Roll the balls into the remaining flour & dust off the excess flour
- Keeping 2 teaspoons of oil aside heat the remaining & fry the oval koftas into the oil until they are light golden brown in colour
- Now heat remaining ghee & oil together in a pan
- Add cumin seeds, celery seeds, bay leaf & remaining 2 pinches of asafoetida into the pan
- Saute for a while and then add the remaining ginger-green chilli paste
- Saute for few seconds & then add the tomato-cashew-sesame paste
- Add the remaining turmeric powder, cumin powder, red chilli powder, some salt and some sugar
- Add the kashmiri red chilli powder as well
- Cook for a couple of minutes & then add sufficient amount of water (including the remaining boiling water that was kept after the dal was boiled) to make the gravy
- Once the water starts to boil cover the pan & let it sit on medium flame until the gravy is thick
- Once the gravy is thick add the fresh cream & cook on low flame for a couple of minutes
- Then add the fried koftas & cook on low flame for another couple of minutes
- Lastly mix the kasuri methi powder, remaining roasted spice powder & garam masala powder and turn off the flame
- The nakli Anda curry is absolutely ready to serve now. You may cut the koftas into two halves before serving them for a better look
Watch Queue Queue Full of Fibres and Nutrients, Archana's Anda Methi Bhaaji is a very healthy meal which doesn't compromise on taste. Kadala Curry or Kerala Style Chickpea Curry is a quintessential dish in every Malayalee household. They have a chewier texture than mussels or pipis. Sometimes you can find frozen nakai, imported from Fiji and sold at Indian grocers. Simmer the curry till all the flavors and the chickpeas are well blended.
So that’s going to wrap it up with this exceptional food nakli anda curry recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
