Chef Sanjeev Kapoor shared an amazing Kolhapuri Anda Curry recipe that you can try out this weekend.
6 hard-boiled eggs, peeled and slit Masala paste 3 tbsp oil 3 medium sliced onions 1 inch sliced ginger 10-12 garlic cloves 1 cup grated dried coconut 1 tsp cumin seeds 1 tsp fennel seeds 8-10 cloves ½ inch cinnamon stick 10-15 black peppercorns 1 tbsp white sesame seeds ¼ cup coriander seeds 1 cup fresh coriander leaves Red chilli powder Turmeric powder Kandha-Lasoon masala (onion-garlic masala) Salt Chopped fresh coriander
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1. Heat some oil in a kadai, add onions, ginger and garlic and mix well. 2. Cook till the onions turn translucent.
3. Next, add dried coconut, cumin seeds, fennel seeds, cloves, cinnamon stick, black peppercorns, white sesame seeds, and coriander seeds and mix well. 4. Cook till the mix turns golden brown.
5. Add coriander leaves, mix well, and cook for a minute. 6. Take it off the heat & allow it to cool. 7. Now, transfer the roasted mixture into a blender jar, add ¾ cup water, and blend to a fine paste.
8. Now, heat oil in a pan, add one chopped onion & cook till golden brown. 9. Add the blended paste and cook till the oil separates.
10. Now, add red chilli powder, turmeric powder, kanda-lasoon masala & mix well. 11. Pour in 3 cups of water, mix, and cook till the mixture comes to a boil.
12. Add salt, chopped coriander leaves, and boiled eggs. 13. Cook for 4-5 minutes.
And that’s it! Your Kolhapuri Anda Curry is ready and you can enjoy it with some steamed rice.