Egg Curry (Anda Curry)

• 4 large eggs
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch piece ginger, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 2 medium tomatoes, chopped
• 1/2 cup water
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Place eggs in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 9 minutes. Cool, peel, and set aside.
2. 2 Heat oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
3. 3 Add chopped onion and cook until golden brown.
4. 4 Stir in garlic, ginger, turmeric, cumin, coriander, and cayenne. Fry for 1 minute until fragrant.
5. 5 Add tomatoes and water. Cover and simmer for 10 minutes until tomatoes break down.
6. 6 Gently place the hard-boiled eggs into the curry sauce. Simmer uncovered for 10 minutes.
7. 7 Season with salt to taste. Garnish with fresh cilantro before serving.

Equipment

• Saucepan
• Large skillet

Variations

• Add diced potatoes for a heartier dish.
• Use paneer instead of eggs for a vegetarian twist.

Substitutions

• Substitute fresh tomatoes with 1 cup canned diced tomatoes.
• Use garam masala in place of individual spices for convenience.

Pairings

• Basmati rice
• Naan bread
• Cucumber raita

Nutrition

Tips

• For a richer flavor, use coconut milk instead of water.
• Adjust cayenne pepper for desired spice level.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of water.

Serving Suggestions

• Serve with steamed basmati rice or warm naan bread.
• Pair with a cooling cucumber raita.

FAQ