Recipe: Tasty Nakli Anda Curry

Nakli Anda Curry. Nakli Anda Curry #dal Koftas will exactly look like boiled eggs have been fried and then dipped in gravy. Nakli Anda Curry #dal Koftas will exactly look like boiled eggs have been fried and then dipped in gravy. Nakli Anda Curry Swagata Banerjee. #dal Koftas will exactly look like boiled eggs have been fried and then dipped in gravy.

Heat a little oil in a kadai, add the sliced onions. On a medium heat, saute till the onions are caramelized. In this recipe we are going to make anda curry. easy to make simple recipe with basic ingredients available at home. You can have Nakli Anda Curry using 24 ingredients and 30 steps. Here is how you cook that.

Ingredients of Nakli Anda Curry

1. It's of Paneer.
2. It's of Chana Dal (Split bengal gram).
3. Prepare of flour.
4. It's of piece long ginger.
5. It's of green chillies.
6. Prepare of tomatoes.
7. You need of cashews.
8. Prepare of white sesame seeds.
9. Prepare of cumin seeds.
10. You need of celery seeds.
11. You need of bay leaf.
12. It's of asafoetida.
13. It's of Kashmiri red chilli powder.
14. It's of cumin powder.
15. It's of Turmeric powder.
16. Prepare of red chilli powder.
17. Prepare of dry red chillies.
18. Prepare of garam masala powder.
19. Prepare of fresh cream.
20. Prepare of kasuri methi powder.
21. You need of Salt.
22. You need of Sugar.
23. Prepare of ghee.
24. You need of vegetable oil.

Place the oil or ghee in your pan (or wok as we've used) and gently heat on a low heat with the cinnamon, cardamon pods and cloves to gently infuse and flavour the oil. Tasty and delicious Anda Curry This video is unavailable. Watch Queue Queue Tandoori Chicken Curry is a simple chicken curry and tastes great with naan or roti. Do you guys ever wonder, what to cook everyday for lunch or dinner?

Nakli Anda Curry instructions

1. Dry roast 1 teaspoon of cumin seeds & dry red chillies together and then grind them into a fine powder.
2. Make a paste out of ginger & green chillies.
3. Make a fine paste out of tomatoes, cashews & white sesame seeds together.
4. Soak the chana dal into lukewarm water for 1/2 an hour and then drain the water & boil the dal in fresh water until the dal is tender.
5. Once the dal is boiled drain the water & save it for later use. Then make a smooth paste out of the boiled dal. Add some reserved boiling water into the dal while grinding for making sure the paste is smooth enough.
6. Heat 2 teaspoon of ghee & 1 teaspoon of oil together in a pan.
7. Add 2 pinches of asafoetida & 1 teaspoon of ginger-green chilli paste into the pan.
8. Saute for a while & then add the dal paste.
9. Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, salt and sugar to taste.
10. Cook for few minutes until the mixture becomes dry.
11. Add 1 teaspoon of roasted spice powder & 1/2 teaspoon of garam masala powder. Mix well & turn off the flame.
12. Mash the paneer very well.
13. Add about 1.5 table spoon of flour, 1 teaspoon of ginger-green chilli paste, 1/2 teaspoon of cumin powder, 2 pinches of garam masala powder, 2 pinches of roasted spice powder and some salt (be careful, don't put too much salt as in every step we are going to use some amount of salt) into the paneer and mix everything very well.
14. Make some balls out of both the dal & paneer mixture.
15. Take one paneer ball at a time, fatten in between your palms and then put one chana dal ball on top.
16. Gather the flatten paneer ball from all sides around the chana dal ball & secure it with gentle pressure. Make sure to give it a oval shape.
17. Roll the balls into the remaining flour & dust off the excess flour.
18. Keeping 2 teaspoons of oil aside heat the remaining & fry the oval koftas into the oil until they are light golden brown in colour.
19. Now heat remaining ghee & oil together in a pan.
20. Add cumin seeds, celery seeds, bay leaf & remaining 2 pinches of asafoetida into the pan.
21. Saute for a while and then add the remaining ginger-green chilli paste.
22. Saute for few seconds & then add the tomato-cashew-sesame paste.
23. Add the remaining turmeric powder, cumin powder, red chilli powder, some salt and some sugar.
24. Add the kashmiri red chilli powder as well.
25. Cook for a couple of minutes & then add sufficient amount of water (including the remaining boiling water that was kept after the dal was boiled) to make the gravy.
26. Once the water starts to boil cover the pan & let it sit on medium flame until the gravy is thick.
27. Once the gravy is thick add the fresh cream & cook on low flame for a couple of minutes.
28. Then add the fried koftas & cook on low flame for another couple of minutes.
29. Lastly mix the kasuri methi powder, remaining roasted spice powder & garam masala powder and turn off the flame.
30. The nakli Anda curry is absolutely ready to serve now. You may cut the koftas into two halves before serving them for a better look.

I always try to get some unique lunch or dinner ideas so as to make my meal a fun meal. Though I try to cut short my cooking time in kitchen, I make sure that whatever I prepare, my family enjoy. Anda curry banane ke liye, mixer mein pyaaz aur tamatar ko alag alag pees lein. Ek kadahi mein tel garam kar lein aur jeera bhoon lein. Kadahi mein pise pyaaz daal kar madhyam aanch par bhoora hone tak paka lein.