🇮🇳 Indian

Anda Shahi Style Vindaloo

Name: Anda Shahi Style Vindaloo
Prep time: 18 min
Cook time: 18 min
Total time: 36 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 tbsp Heavy Cream; to taste Salt; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; a pinch Saffron; 4 Eggs; 12, soaked Cashews

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Ranchi cooking — Anda Shahi Style Vindaloo brings a shahi style touch with a classic vindaloo finish. About 36 minutes from fridge to table.

Prep 18 min Cook 18 min Serves 2 Medium

Ingredients

Heavy Cream3 tbsp
Saltto taste
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Saffrona pinch
Eggs4
Cashews12, soaked

Optional extras

Ghee1 tbsp

Instructions

1
Soak or rinse dals/grains if the dish uses them.
2
Pressure-cook or simmer the base until soft.
3
Prepare a tempering of ghee, cumin, garlic, and chili.
4
Pour tempering over the cooked base.
5
Simmer briefly to marry flavours.
6
Mash lightly if desired; garnish with cilantro.
7
Serve with rice or roti.

Chef's tip

Serve hot with roti, rice, or soft paratha.

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Watch how it's made

Video: Egg Vindaloo | Egg Vindaloo Recipe | Egg Curry · on YouTube