Dhaba Style Anda Dum Masala
Servings - 4
INGREDIENTS
Curd - 120 grams
Turmeric - 1/4 teaspoon
Red chili - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Kitchen king masala - 1 teaspoon
Tomato - 130 grams
Coriander - 2 grams
Garlic cloves - 1 tablespoon
Green chili - 1 tablespoon
Water - 2 tablespoons
Mustard oil - 20 milliliters
Bay leaf - 1
Cumin seeds - 1 teaspoon
Green cardamom - 2 pods
Cinnamon stick - 1
Onions - 200 grams
Ginger - 1 teaspoon
Salt - 1 teaspoon
Water - 60 milliliters
Eggs - 4
Red chili - 1/8 teaspoon
Coriander - 1 teaspoon
PREPARATION
1. In a bowl, add 120 grams curd, 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, and 1 teaspoon kitchen king masala. Whisk well to combine and keep aside.
2. In a blender, add 130 grams tomato, 2 grams coriander, 1 tablespoon garlic cloves, 1 tablespoon green chili, and 2 tablespoons water. Blend until smooth.
3. Heat 20 milliliters mustard oil in a pan, add 1 bay leaf, 1 teaspoon cumin seeds, 2 pods green cardamom, and 1 cinnamon stick. Sauté for 30 seconds.
4. Add 200 grams onions and cook for 4–5 minutes until soft.
5. Add 1 teaspoon ginger and cook for 2 - 3 minutes.
6. Add the prepared curd mixture and 1 teaspoon salt. Mix and cook for 4 - 5 minutes.
7. Add the blended tomato mixture and stir thoroughly.
8. Add 60 milliliters water and stir well. Cover and cook for 5 - 7 minutes.
9. Remove the lid, stir, add 4 eggs, sprinkle 1/8 teaspoon red chili, and 1 teaspoon coriander over it. Cover and cook for 7 - 8 minutes, remove from heat.
10. Server hot with chapati.
