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Learn how to make Achari Anda Curry with our Chef Varun Inamdar.
Introduction
Achari Anda Curry is a spicy and lip-smacking egg curry infused with the flavors of Indian pickle. And since this recipe uses ingredients that have a long shelf life, you will never have to stress about family dinners after long flights. For someone who really likes Indian food, this recipe is for you! Do try this delicious egg masala recipe today & let us know how you like it in the comments below.
For Achari Masala
1/4 cup Coriander Seeds
1/2 tsp Carom Seeds
1/2 tsp Kalonji Seeds
1 tsp Fennel Seeds
3-4 Dried Red Chillies
1 tsp Cumin Seeds
1/2 tsp Fenugreek Seeds
2 tbsp Yellow Mustard Seeds
For the Curry
2-3 tbsp Mustard Oil
1/4 cup Onion Paste
1 tbsp Ginger-Garlic Paste
1/2 cup Tomato Purée
1 tbsp Turmeric Powder
Salt (as required)
Water (as required)
5 Eggs (hard-boiled)
1/4 cup Coriander Leaves (chopped)
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Well, the year 2023 has begun, And the year has to begin
with a smashing recipe. Of course, quick, simple, and easy
Achari Anda Curry. Let's begin. Achari Anda Masala is of
course a very simple recipe How you can shorten this
recipe, I will, of course, tell you later But let's begin with Achari Masala. First things first, in a
pan, Coriander Seeds. Along with Carom Seeds. The idea is to dry roast all these spices. So that you can make your own
pickling spices or Achari spice at home. Kalonji Seeds, Onion Seeds… Immediately followed by Fennel Seeds. Dried Red Chillies. Now, these are chillies that
give you a combination of Spice as well as colour. I'm also going to use the seeds because there
is no separate chilli powder in this recipe. So you need that spice or that pungency,
or that heat coming in from the seeds. Ensure that these Masalas get nice
and wonderfully fragrant on medium flame. Let's immediately follow
this up with Cumin Seeds. All of these, of course, are
untoasted because the whole idea Is to toast these altogether. Fenugreek Seeds. And last but not the least… Yellow Mustard, now, by
all means you can also use Black mustard but the whole idea is
it becomes extremely pungent. And pickled spices generally are
associated with yellow mustard seeds. Let's add these and
continue toasting these. The pickling spices are well
toasted, with this off goes the flame And this needs to be kept aside. So that all the spices cool down
before we grind them into a fine powder. Let's begin with the curry. For which, of course, I'm
going to use a Kadai or a Wok And begin with Mustard Oil.
Well this recipe
particularly uses Mustard Oil Because of the pungency
that it brings to the recipe. Of course, the smokiness, the earthy aroma All comes from the mustard oil. If you are not a huge fan of
mustard oil, what I would suggest is… You take regular vegetable oil
or any seed oil for that matter And add just a little bit of
mustard towards the end To bring out the whole
aroma in this recipe. Once the oil heats up… The first thing that goes in Onion Paste. I'm using onion paste in this
recipe for one very simple reason Because I'm out on time. Onion paste hastens up the whole process. It takes you away from chopping,
cutting, slicing, and things like that And it just brings it straight to the stage
where it starts looking almost like a gravy. While the onions are getting cooked, Let me also add in paste
of Ginger and Garlic. Of course, Ginger-Garlic
has more of Garlic, And less of Ginger. By now, you all would have
realised the ratio that I used Is 2:1. 2 times Garlic and 1 time Ginger. Once the raw flavour of the
Onions, Ginger and Garlic goes away. I'm going to add in Tomato Puree. Let's move on to one very
critical ingredient in this recipe. Turmeric Powder. Well, most pickling spices
have Turmeric as an ingredient So let's not forget that. Salt as required. Mix this well. And allow this to cook on medium flame… Till the oil starts releasing
from the sides of the pan. In the meanwhile, let's quickly grind the pickling spices. The oil has started
releasing the sides of the pan.
Time to add in our ground
Achari Masala or pickling spices. Let's mix this well. I've added almost 3/4th of the
powder spices that we just made Because I think that is
perfect for this kind of a recipe. If you realise at this point in time The masala immediately starts thickening And that is actually because
of the coriander seeds Because coriander seeds and onions, they both work as a thickener in this recipe. Time to add in water. Allow this to boil on medium
flame for at least 8-10 mins. Stir this well. Time to add in the hard boiled eggs. What I'm going to do is just
give it a few gashes like so. So that the curry goes straight within. By all means, you could
also half this or quarter this. But I like this – this way. So that it also looks a little different. Allow the eggs to simmer in this
curry for at least like a minute or so. And in the interim, let's quickly finely
chop some fresh Coriander Leaves. With this Achari Anda Curry is done and ready. This goes best with Indian breads.
Trust me when I say this. This is me, the Bombay Chef Varun Inamdar, signing off. Stay tuned for more such quick,
simple, easy, and stunning recipes. Bye for now.
