Anda Curry

INGREDIENTS

• 8 Egg
• 1 Onion
• 3 Tomato
• 2 tsp Garlic Paste
• 2 tsp Ginger
• 4 tbsp Cooking Oil
• 0.5 tsp Ground Turmeric
• 1 tsp Ground Cumin
• 2 tsp Ground Coriander
• 1 tsp Garam Masala
• 0.5 tsp Red Chilli Powder
• 240ml Water
• 4 tbsp Coriander
• 1 tsp Salt

STEPS

1. 1

   Place 8 eggs in a saucepan, cover with cold water, and bring to a boil. Reduce to a gentle boil and cook for 9 minutes. Transfer the eggs to cold water for 5 minutes, then peel and set aside.

   ⏱ 9 min

2. 2

   Heat 4 tbsp of cooking oil in a deep frying pan over medium heat. Add 1 onion (finely chopped) and cook for 6 minutes, stirring, until softened and lightly golden.

   ⏱ 6 min

3. 3

   Add 2 tsp of garlic paste and 2 tsp of ginger and cook for 1 minute, stirring, until fragrant.

   ⏱ 1 min

4. 4

   Add 0.5 tsp of ground turmeric, 1 tsp of ground cumin, 2 tsp of ground coriander, and 0.5 tsp of red chilli powder. Stir for 30 seconds, then add 3 tomatoes (finely chopped), 1 tsp of salt, and 240ml of water.

   ⏱ 1 min

5. 5

   Simmer the sauce uncovered over medium-low heat for 10 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.

   ⏱ 10 min

6. 6

   Add the peeled eggs to the sauce and spoon the sauce over them. Cover and simmer gently for 5 minutes so the eggs absorb the spices.

   ⏱ 5 min

7. 7

   Sprinkle with 1 tsp of garam masala and 4 tbsp of coriander (chopped). Rest for 2 minutes, then serve hot.

   ⏱ 2 min