This mouthwatering Restaurant-Style Anda Chanay is a heartwarming classic, packed with rich flavors and perfect for Ramadan. Give it a try, and it’s sure to be a favorite! #happycookingtoyou #foodfusion #ramazanrecipes #monthofgood
Ingredients:
-Cooking oil ½ Cup
-Anday (Eggs) boiled 2-3
-Zeera (Cumin seeds) 1 tsp
-Pyaz (Onion) grated 2 medium
-Tamatar (Tomato) pureed ½ Cup
-Hari mirch (Green chilli) paste 1 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Dhania powder (Coriander powder) ½ tbs
-Himalayan pink salt 1 tsp or to taste
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
-Zeera powder (Cumin powder) 1 tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Garam masala powder ½ tsp
-Water ¼ Cup or as required
-Safed chanay (Chickpeas) boiled 1 Cup (200g) along with its water
-Water 1 Cup or as required
-Lemon juice 1 tbs
-Hari mirch (Green chillies) slit 4-5
-Hara dhania (Fresh coriander) chopped 1-2 tbs
-Kali mirch (Black pepper) crushed
-Hara dhania (Fresh coriander) chopped
Directions:
-In a wok,add cooking oil & heat it.
-Prick boiled eggs with fork & fry on low flame until light golden & set aside.
-In the same wok,add cumin seeds & mix well.
-Add onion,mix well & cook on medium flame for 2-3 minutes.
-Add pureed tomato,green chilli paste,ginger garlic paste,mix well & cook on medium flame for 1-2 minutes.
-Add coriander powder,pink salt,kashmiri red chilli powder,cumin powder,black pepper crushed,garam masala powder,mix well & cook for 1-2 minutes.
-Add water,mix well & cook on medium flame until oil separates (2-3 minutes).
-Add boiled chickpeas along with its water & mix well.
-Add water,mix well & bring it to boil,cover & cook on low flame for 12-15 minutes.
-Add lemon juice,fried eggs,green chillies & fresh coriander,cover & cook on low flame for 4-5 minutes.
-Garnish with black pepper crushed,fresh coriander & serve with naan!
