Badami Ande - Almond Egg Curry ..... goes well with Fried Rice / Naan ..... ....
Badami Ande / Almond Eggs ….. is on the same lines as of Murg Badami posted earlier. I prepared it the same way but this time adding in eggs. Again I would repeat that the name itself says it all that the dish is a royal one prepared in royal houses as it includes rich ingredients. As the name itself suggests the curry is made from almond paste with addition of cream and garnished with chopped almonds. Unlike many Indian spicy curries that are usually bright red, orange or green in colour, this recipe is slightly off whitish in colour. More sort of the colour of our very own Kurma. This curry has so many variations that I was really confused with its authenticity. After going through many of them I finally came up with my own easy version of the same. Without going into much details as I have already written in Almond Chicken Recipe, I will post or should I say repeat the recipe with minute changes here but with the addition of Eggs.
Here is the recipe:
Hard Boil 4 eggs, shell them, cut them into half and keep them ready aside.
Chop 3 med. sized onions, 20 cloves of garlic, 2 inch piece of ginger chopped, 10-12 less spicy green chillies also chopped to pieces and put it in a kadai. Add in 1 cup of water and bring to a boil. Cover and cook for 10 mins on low heat. Cool and grind to a very smooth paste adding ½ cup of finely chopped coriander leaves (Op).
Heat 2 tblsp of ghee and add in the ground onion masala and fry on medium to low heat till it ghee leaves from sides of the masala. Add in ½ tsp of haldi / turmeric powder, 1 tsp of garam masala powder, 1 tsp of coriander powder, 1 tsp of jeera powder, ¼ tsp of cardamom powder, ½ tsp of fennel powder and further fry for a minute or two.
Add in ¼ cup of curds, mix well and bring all to a boil. Add in water only if required. Add salt to taste.
Finally add in the ground almond paste mix well and cook for another 5 minutes till you see bubbles on top.
Now add in 4 of the boiled eggs either by giving them some insertion marks or you can halve them. Whichever way you prefer.
Lastly add in a large tablespoon of beaten cream / malai. Garnish with half grated egg whites and coriander leaves. Serve hot with naan/paratha/roti/garlic bread/pulav / ghee rice or fried rice.