Egg Curry (Anda Curry)

Ingredients

• 4 large eggs
• 1 medium onion, finely chopped
• 2 medium tomatoes, pureed or finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp vegetable oil
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp cumin seeds
• 3/4 cup water
• 3/4 tsp salt
• 2 tbsp fresh cilantro, chopped(optional)
• 2 tbsp heavy cream or coconut milk(optional)

Instructions

1. 1

   Boil the eggs: place eggs in a pot of water, bring to a boil, and cook for 8-9 minutes. Transfer to cold water, peel, and set aside. (Prep time: 10 minutes)

2. 2

   Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Add the chopped onion and saute for 5-6 minutes until golden brown.

3. 3

   Add ginger-garlic paste and cook for 1 minute until fragrant. Stir in the pureed tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook for 5-6 minutes until the oil separates from the masala.

4. 4

   Add water and garam masala, stir, and bring the gravy to a gentle simmer for 3-4 minutes. If using, stir in the cream or coconut milk.

5. 5

   Lightly score the peeled eggs with a knife and add them to the gravy. Simmer for 3-4 minutes, spooning the sauce over the eggs. Garnish with fresh cilantro and serve hot with rice or roti. (Cook time: 20 minutes)