Ande Ka Khageena... | How to make Ande Ka Khageena...

By Zeenath Amaanullah  |  12th Oct 2016  |  
4.0 from 1 review Rate It!
  • Ande Ka Khageena..., How to make Ande Ka Khageena...
Ande Ka Khageena...by Zeenath Amaanullah
  • Prep Time

    0

    mins
  • Cook Time

    25

    mins
  • Serves

    5

    People

83

1





About Ande Ka Khageena... Recipe

Very much similar to the middle eastern famous dish shakshuka, this dish from Hyderabad has the whole eggs poached in onion and tomato gravy.

Ande Ka Khageena..., a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Ande Ka Khageena... is just mouth-watering. This amazing recipe is provided by Zeenath Amaanullah. Be it kids or adults, no one can resist this delicious dish. How to make Ande Ka Khageena... is a question which arises in people's mind quite often. So, this simple step by step Ande Ka Khageena... recipe by Zeenath Amaanullah. Ande Ka Khageena... can even be tried by beginners. A few secret ingredients in Ande Ka Khageena... just makes it the way it is served in restaurants. Ande Ka Khageena... can serve 5 people. So, the next time you have a get together or a party at home, don't forget to check and try out Ande Ka Khageena....

Ande Ka Khageena...

Ingredients to make Ande Ka Khageena...

  • eggs 6 to 7
  • onions about 4 large sliced thinly
  • oil about 4 tbsp
  • ginger garlic paste a tbsp
  • turmeric 1/2 a tsp
  • salt to taste
  • tomatoes chopped finely about 3
  • coriander finely chopped for the garnishing
  • green chillies chopped about 3 to 4
  • red chilli powder a tbsp

How to make Ande Ka Khageena...

  1. Saute the onions in oil until light pink in colour.
  2. Add all the other ingredients, except the eggs and the coriander.
  3. After the tomatoes and the onions get cooked nicely, break the eggs into it one by one.
  4. Add about half a cup of water from the sides of the cooking pot.
  5. Cover and simmer for about 20 mins.
  6. In between stir it occasionally taking care not to break the eggs.
  7. Serve hot garnished with lots of coriander

My Tip:

Instead of tomatoes you can use blanched tomato puree.

Reviews for Ande Ka Khageena... (1)

Tamil Selvia year ago

its my favourite always
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