How to make Anda Malai Masala - SK Khazana -

A recipe to outrank your usual supper curries and enjoy the meal even more. Anda Malai Masala, hard boiled eggs cooked in flavourful and spicy onion gravy, served best with pavs or paranthes.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Eggs (अंडे), Onions (प्याज़ )

Cuisine : Indian, Fusion

Course : Main Course Egg

For more recipes related to Anda Malai Masala - SK Khazana checkout Kolhapuri Egg Curry, Omelette Curry, Egg Macho, Kodi Guddu Pulusu . You can also find more Main Course Egg recipes like Simple and Easy Egg Curry Egg Pulusu Cheesy Egg Bhurji Tadkewale Ande

Anda Malai Masala - SK Khazana

Anda Malai Masala - SK Khazana Recipe Card


Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Anda Malai Masala - SK Khazana Recipe

  • Eggs hard boiled and peeled 4

  • Onions peeled 2 medium

  • Green chillies 3-4

  • Oil 3 tablespoons

  • Cumin seeds 1 1/2 teaspoons

  • Ginger-garlic paste 1 1/2 tablespoons

  • Crushed black peppercorns to taste

  • Garam masala powder 1 1/2 teaspoons

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Milk 1/2 cup

  • Fresh cream 3 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

  • Coriander leaves for garnish

  • Pavs to serve


Step 1

Quarter the onions, de-stem green chillies, transfer both into a blender jar and blend into a fine paste.

Step 2

Heat oil in a non-stick pan, add cumin seeds and sauté till their colour changes. Add the onion-chili paste, mix well and sauté, stirring occasionally, till it turns golden brown.

Step 3

Add ginger-garlic paste, mix well and sauté for 1-2 minutes or till raw smells disappear.

Step 4

Add crushed black peppercorns, garam masala powder, salt, turmeric powder and ¼ cup water and mix well. Add ½ cup water, mix.

Step 5

Halve eggs vertically and add them to the pan. Add milk and mix well. Cook for 2-3 minutes.

Step 6

Switch the heat off. Drizzle fresh cream and add coriander leaves.

Step 7

Transfer the eggs into a serving plate, pour the gravy over them and drizzle a little cream on top. Garnish with coriander leaves and serve hot with pavs.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.