Egg Curry

Egg Curry or Anda Curry is easy to whip up and can turn a busy weeknight dinner into a delight.

• Ingredients:

• 3 tbsp Vegetable Oil
• 1 tsp cumin seeds
• 1 cup fresh onion paste
• 2 Thai green chilies, minced
• 1½ tbsp ginger garlic paste
• ½ tsp turmeric powder
• 1½ tbsp coriander powder
• Salt to taste
• 1 cup fresh tomato pureé
• 1½ tsp garam masala
• 1½ cup water
• ¼ cup cilantro, chopped
• 8 hardboiled eggs

• Method:

• 1 Heat oil in a thick bottom pan. Add cumin seeds. As they sputter, add onion paste and chilies. Cook 10 minutes on medium heat until golden.
• 2 Add ginger garlic paste. Cook for 30-40 seconds. Add turmeric, coriander powder and salt. Stir.  Add tomato pureé. Cook for 8-10 minutes on medium high heat or until mixture reduces to a loose paste.
• 3 Stir in garam masala. Add water. Mix well. Simmer for 5 minutes on medium heat. Turn off heat. Stir in cilantro.
• 4 Cut eggs lengthwise into two and place in shallow dish. Top with sauce and serve with roti, paratha or rice.

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