Anda, Aalu, Matar Recipe
Ingredients
| Ghee | 1⁄3 Cup (5.33 tbs) | |
| Eggs | 4 Large | |
| Onion | 1 Medium | |
| Garlic | 2 Clove (10 gm) | |
| Cloves | 2 | |
| Bay leaves | 2 | |
| Cinnamon stick | 2 | |
| Garam masala | 1 Tablespoon | |
| Red chili powder | 1 Teaspoon | |
| Turmeric powder | 1 Teaspoon | |
| Coriander powder | 1⁄2 Teaspoon | |
| Tomato paste | 3 Tablespoon | |
| Salt | To Taste | |
| Plain yoghurt | 1 Tablespoon | |
| Green peas | 1⁄2 Cup (8 tbs) | |
| Potatoes | 2 Medium | |
| Warm water | 1 3⁄4 Cup (28 tbs) | |
| Coriander | 20 Gram |
Nutrition Facts
Serving size
Calories 364 Calories from Fat 200
% Daily Value*
Total Fat 23 g34.9%
Saturated Fat 11.7 g58.4%
Trans Fat 0 g
Cholesterol 255 mg85%
Sodium 310.1 mg12.9%
Total Carbohydrates 32 g10.7%
Dietary Fiber 6 g23.9%
Sugars 5.8 g
Protein 12 g23.6%
Vitamin A 21.1% Vitamin C 57.4%
Calcium 13.5% Iron 18.7%
*Based on a 2000 Calorie diet
Directions
1)In a deep saucepan, heat ghee and fry the eggs until deep golden. Drain and keep aside.
2)In the same pan, fry onion and garlic on a moderate heat until golden.
3)Add the cloves, bay leaves and cinnamon and sauté for a few times.
4)Now, mix the next 7 ingredients, from garam masala to yogurt.
5)Then, add peas and potato and cook for another 10 minutes.
6)Add water and bring to a boil. Add eggs and cover the pan. Simmer for 5 minutes.
SERVING
7)Garnish with coriander leaves before serving.
Chef
