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Misty-Hills Pot Anda Patia
🇮🇳 Indian

Misty-Hills Pot Anda Patia

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Gondia cooking — Misty-Hills Pot Anda Patia brings a misty-hills touch with a classic patia finish. About 43 minutes from fridge to table.

Prep 25 min Cook 18 min Serves 6 Medium

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Turmeric Powder1/2 tsp
  • Vegetable Oil2 tbsp
  • Eggs4

Optional extras

  • Green Chili1-2, slit
  • Ghee1 tbsp
  • Fresh Cilantro2 tbsp, chopped
  • Lemon1/2

Instructions

  1. 1

    Heat oil or ghee in a heavy kadhai over medium heat.

  2. 2

    Add cumin or mustard seeds and let them crackle.

  3. 3

    Saute onion until golden, then stir in ginger-garlic paste.

  4. 4

    Add tomatoes and powdered spices; cook until oil separates.

  5. 5

    Add the main ingredient with a splash of water; cover and simmer.

  6. 6

    Uncover, adjust salt and spice, and cook to the desired consistency.

  7. 7

    Finish with garam masala and fresh cilantro.

  8. 8

    Rest a minute, then serve hot.

Chef's tip

Keep the flame medium — rushing browns the base too fast.

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