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

• Ingredients:

• 3 tbsp (45 mL) Vegetable Oil
• 1 tsp (5 mL) cumin seeds
• 1 cup (250 mL) fresh onion paste
• 2 Thai green chilies, minced
• 1½ tbsp (22 mL) ginger garlic paste
• ½ tsp (2 mL) turmeric powder
• 1½ tbsp (22 mL) coriander powder
• Salt to taste
• 1 cup (250 mL) fresh tomato pureé
• 1½ tsp (7 mL) garam masala
• 1½ (375 mL) cup water
• ¼ cup (50 mL) cilantro, chopped
• 8 hardboiled eggs

• Method:

• 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.
• 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.
• Stir in garam masala. Add water. Mix well. Simmer for 5 minutes on medium heat. Turn off heat. Stir in cilantro.
• Cut eggs lengthwise into two and place in shallow dish. Top with sauce and serve with roti, paratha or rice.

• Tip:

• Prepare sauce in advance. Refrigerate for up to a week. Heat and serve with hard or soft boiled eggs.

• ©/® Smucker Foods of Canada Corp. or its affiliates.