"Badami Andey - Almond Egg Curry" ... a mildly spiced delicious egg curry prepared in murg/ chicken curry style using almonds/ badam ... goes very well with Fried Rice/ Ghee Rice/ Naan/ Roti/ Parathas/ Panpolo ... Yummilicious ...
** 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 my recipe for "Badami Andey - Almond Egg Curry" ... My Style ...
** Hard Boil 4 eggs, shell them, cut them into half or make some insertion marks on them and keep them ready aside.
** Soak 1 heaped cup of powdered almonds/ badam in one cup of hot milk for 30 minutes. Grind to a fine paste. Do not add more water, use the milk in which it was soaked only. Keep ready aside. If you do not have powdered almonds you can soak about 25-30 almonds in hot water and peel of the skin and use or microwave it for 5 minutes and remove the skin and use the same.
** 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 beaten curds, mix well and bring all to a boil on medium to low heat, stirring often. Add in more of water only if required. Now add salt to taste and the ground almond paste, mix well and cook for another 5 minutes till you see bubbles on top. Now add in 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 or butter/ loni whichever you prefer or is available at home and then garnish some grated boiled egg whites (optional). Add in a handful of freshly chopped coriander leaves on top to garnish the curry and it is done.
** "Badami Andey - Almond Egg Curry" is done and ready to be served. Serve hot with naan/ paratha/roti/garlic bread/pulav / ghee rice or fried rice or any other dish of your choice. Though it does go well with all the said choices my personal option is to have it with any spiced rice like Biryani or spicy pulav as the curry is slightly less spicier so a spicy rice taste definitely better, having said that I always love non-veg dishes with our very own panpolo/ neer dosa and I always make it a point to relish it with the same for breakfast next day.
** For the "Method of Perfect Hard Boiled Eggs" ... Please follow the link given below ...
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Thanks.