I toiled hard the past weekend, the whole of 2 days have gone through cooking and shooting of the recipes for the next week. While my day was how a typical weekend looks like for me- jostling behind and front of camera, but the Saturday evening I managed some time to unwind.
Our friends, Sonali and Rohit who are soon going to be a proud parents invited us to joint them for a dinner at one of the famous outlets in Baner, Pune.
Though I would rate my social quotient to be pretty high, and have no issues interacting with people but I do not usually seem to find much time to go out. Now, if I happen to tell this to any speaker speaking on time management, he would dismiss this as an excuse and I would agree with this observation. We often, tend to find time and energy to invest ourselves in areas of our liking and if we can’t then possibly it is not our passion.
Coming back to the dinner. The place where we decided to meet for Dinner is one of the several restaurants that have opened in the sprawling and thriving areas of Baner- Balewadi High Street. We met at 7 PM, at a time which seems a little too early for dinner but in hindsight it was right decision. By 8 PM, the entire scene was crowded, the waiting arena thronged by families and couples who were waiting for their turn. Later we figured out all the restaurants on that street witness similar scene during the weekend. Dinner was a North Indian vegetarian meal that we relished over the conversation with our friends. It was such a calming experience- natural and fluid conversations can indeed be soothing, especially after a tiring day. We were relaxed, de-stressed and ready for our next recipe.
Ande Ka Salan is a recipe that emanates from Mughal’s kitchen and from my research there seems to be two version of the recipe- one a Hyderabadi version and other that has evolved in Lucknow. Recipe that we are sharing today, is the Lucknow version. This recipe combines boiled, fried eggs with fried potatoes and is cooked in a masala paste that is the slow cooked to combine all the flavors.
Egg Curries are perfect for those occasions when you are in no mood to have a veggie meal and Chicken/sea food is too elaborate to try. Egg curries are a good middle ground option. Make this interesting egg curry and share your feedback with us in the comment section below.
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- 3 Medium sized=125 grams Onions (roughly chopped)
- 4 Medium sized Potatoes (cut into halves)
- 4 Hard boiled Eggs
- Mustard Oil
- 10-12 Dried Red Chilies (medium spicy)
- ½ tsp Black Peppercorn
- 2 Green Cardamom
- ⅛th tsp Fenugreek Seeds
- 1 tsp Poppy Seeds
- ½ inch Turmeric root
- 2 tsp Whole Coriander Seeds
- 1 inch Ginger root
- 10-12 Cloves of Garlic
- We will grind a fine masala paste. In a grinder jar, put Fenugreek Seeds, Green Cardamom, Black Peppercorns, Ginger, Garlic, Whole Coriander Seeds, Poppy Seeds, Turmeric root, Dry Red Chilies and Onions. Add water and grind into a thick and fine paste.
- Heat 4-5 tbsp Oil in a pan. Fry Potatoes until it attains a light brown color (6-7 mins on low-medium heat). Remove from the pan once done.
- Add boiled eggs in the same pan. Gently prick egss before adding to the Oil. Fry it on low heat until it becomes light brown in color. Do not attempt to flip over forcefully. Eggs will leave the bottom of the pan, when it is ready.Remove from the pan.
- Heat 3-4 tbsp Oil in a pan and now add Masala paste. Bhunao the raw masala paste to get rid of raw taste and smell on medium heat. You may add some water while Bhunao. Add Salt.
- This being a raw masala paste, it takes longer to Bhunao.We have cooked it for 30 mins on low-medium heat. After 30 mins, Oil begins to ooze out on top.
- Now, add add fried Potatoes and cook until it is soft and completely done. Add warm water (1½ Cups of water) and cook Covered on low heat.
- After 10 mins, uncover and check if Potatoes are cooked. Now add fried Eggs.
- Add Salt to taste. Final consistency must be slightly thick. We will now cook for couple of mins.
- Switch off the heat and keep it covered until serving.
- Serve Hot. Ande Ka Salan can be relished with Steamed Rice/Roti
Click here to watch recipe video