Anda Curry

INGREDIENTS

• 4-5 eggs (boiled and peeled)
• 2 large onions, finely chopped
• 2 tomatoes, chopped
• 1-2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp garam masala powder
• 1/2 tsp cumin seeds
• 2 tbsp oil (vegetable or mustard oil)
• Fresh coriander leaves for garnish
• Salt to taste
• 1 cup water (adjust for gravy consistency)

Recipe

Step 1: Prepare the Eggs

- Start by boiling the eggs until hard. Peel them and set them aside.

- Optionally, you can make small slits in the boiled eggs to allow the curry flavors to seep inside.

Step 2: Sauté the Onions

- Heat oil in a pan and add cumin seeds. Let them splutter.

- Add finely chopped onions and sauté until they turn golden brown, which takes about 7-8 minutes.

- Stir occasionally to avoid burning.

Step 3: Add the Ginger-Garlic Paste

- Add ginger-garlic paste to the onions and sauté for 2 minutes until the raw smell disappears.

Step 4: Cook the Tomatoes and Spices

- Add chopped tomatoes and cook until they soften and turn into a mushy paste (5-6 minutes).

- Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt.

- Stir well to combine and cook the spices for 2-3 minutes until the oil starts separating from the masala.

Step 5: Add Water and Simmer

- Add water to the mixture and stir well. Let the curry simmer for about 5-6 minutes to combine all the flavors.

Step 6: Add the Eggs

- Carefully add the boiled eggs to the curry, ensuring they are coated with the masala.

- Gently simmer for another 5-7 minutes, allowing the eggs to absorb the flavors of the curry.

Step 7: Garnish and Serve

- Sprinkle garam masala powder over the curry and garnish with fresh coriander leaves.

- Serve this Anda Curry with rice, roti, or paratha for a fulfilling meal.