Egg Curry (Anda) with Tomato-Onion Gravy

Ingredients

• 3 eggs (hard-boiled)
• 1/2 medium onion
• 1 medium tomatoes
• 2 cloves garlic
• 1 tsp ginger
• 1 tbsp vegetable oil
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• 1/2 tsp garam masala
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/2 cup water
• 1 tbsp fresh cilantro (optional)(optional)
• 1 cup cooked rice (for serving)

Instructions

1. 1

   Prep (10 minutes): Peel the hard-boiled eggs. Finely chop the onion and tomatoes; mince the garlic and ginger.

2. 2

   Cook (20 minutes): Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for 10–15 seconds. Add onion and cook until softened, about 5 minutes.

3. 3

   Add garlic and ginger; cook 30 seconds. Stir in turmeric, red chili powder, ground coriander, and salt, then add tomatoes and cook 3–4 minutes until they break down.

4. 4

   Add water, bring to a gentle simmer, and cook 5 minutes to thicken the gravy. Add the eggs and simmer 5–6 minutes, turning to coat, until flavorful.

5. 5

   Finish: Stir in garam masala, garnish with cilantro if using, and serve hot with rice.