Kanika with Anda Kassa

Ingredients

• 8 pcs Large Eggs (Hard-boiled and peeled)
• 2 pcs Potatoes (Medium-sized, peeled and halved)
• 4 tbsp Mustard Oil (Essential for authentic flavor)
• 2 pcs Onions (Large, finely chopped)
• 2 pcs Tomatoes (Large, pureed)
• 1.5 tbsp Ginger Garlic Paste
• 2 pcs Green Chilies (Slit lengthwise)
• 1 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 2 pcs Green Cardamom (Slightly crushed)
• 3 pcs Cloves
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (For color, adjust for heat)
• 1 tsp Cumin Powder
• 1.5 tsp Coriander Powder
• 0.75 tsp Garam Masala Powder
• 0.5 tsp Sugar (Helps balance the flavors)
• 1.25 tsp Salt (Adjust to taste)
• 1 cup Water (Warm)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Boil and Prep Eggs & Potatoes

   • Place eggs and halved potatoes in a pot. Cover with water, add a pinch of salt, and bring to a boil. Cook for 10-12 minutes until eggs are hard-boiled and potatoes are fork-tender.
   • Drain the water and let them cool slightly. Peel the eggs and potatoes.
   • Gently make 2-3 shallow slits on the surface of each egg. This helps them absorb the masala flavors.
   • Toss the peeled eggs and potatoes with a pinch of turmeric powder and salt.
2. 2

   Fry Eggs and Potatoes

   • Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's slightly smoking. This removes its raw pungency.
   • Carefully slide in the boiled eggs. Fry for 2-3 minutes, turning gently, until they develop a light golden, slightly blistered skin. Remove with a slotted spoon and set aside.
   • In the same oil, add the potato halves. Fry for 4-5 minutes, turning, until they are golden brown on all sides. Remove and set aside with the eggs.
3. 3

   Sauté Aromatics and Onions

   • Reduce the heat to medium. In the remaining oil, add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.