ANDA MATAR MASALA
Peel the eggs and pat them dry using paper tissues.
Make 3-4 slits on one side of the eggs using a paring knife.
Heat oil in a pan over medium heat.
Add turmeric powder and chili powder to the pan and mix with the oil.
Add the eggs to the pan and fry until browned on all sides, rotating frequently to ensure even browning.
Remove the eggs on a plate and keep them aside.
Add ghee and oil to the same pan and heat over medium-high heat.
Once the oil and ghee are hot, add onions and fry until lightly browned (6-8 minutes), stirring frequently.
Add ginger garlic paste and green chilies and saute for another 6-8 minutes until the onions are nicely browned.
Add pureed tomatoes and cook for 3-4 minutes, stirring frequently.
Now add coriander powder, turmeric powder, red chili powder, cumin powder, salt, and gram flour and saute for a minute.
Add green peas, fried eggs, and 1 cup of water and mix well.
Reduce the heat to low.
Cover the pan with a lid and cook for 8-10 minutes, until the peas are tender. Stir a few times while cooking.
Finally, add Kasuri methi, garam masala powder, and lime juice and mix well.
Garnish with cilantro and serve hot.
DHABA STYLE ANDA MATAR MASALA IS READY!
KERALA STYLE EGG CURRY
CHETTINAD EGG CURRY