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Ande Ka Salan Recipe

Ande Ka Salan is a popular Indian Side Dish
Author :
On :
Thursday, 1 January, 1970
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 1 -large finely sliced Onion
  • 4 Cloves - crushed Garlic
  • 2 inch piece -crushed Ginger
  • 2 tbsp - ground Almonds
  • 1 tsp - or as required chilli powder
  • 1 tsp -turmeric powder
  • 1 tsp - coriander powder
  • Water- just enough to mix the powders
  • 2 Dried red chillies
  • 4 -chopped Tomatoes
  • A few Curry leaves
  • 3/4 cup - Coconut Milk
  • salt to taste
  • 6 (halved lengthwise) -hard boiled eggs
  • 4 tbsp -oil
  • How to Make Ande Ka Salan:

    1. Mix the garlic, ginger, ground almonds, chilli powder, turmeric powder and coriander powder with a little water to form a paste and keep aside.
    2. Heat oil in a pan and fry the sliced onion till golden brown. Reduce the heat.
    3. Add the red chillies and spice paste and saute till oil separates.
    4. Add the tomatoes, curry leaves, coconut milk and salt and mix well.
    5. Simmer till you get a thick gravy (approx. 15 minutes).
    6. Add the halved eggs with cut-side up.
    7. Using a spoon or ladle, ensure that the gravy covers the eggs.
    8. Let simmer for another 5 minutes. Switch off heat. Transfer to a serving dish. Garnish and serve hot.
    9. Recipe Courtesy: Mareena's Recipe Collections


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