Anda curry (egg curry)

Ingredients

• 6 eggs, hard-boiled and peeled
• 3 tbsp oil
• 1 tsp cumin seeds
• 1 bay leaf
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, pureed
• ½ tsp turmeric (plus a pinch for the eggs)
• 1 tsp Kashmiri red chilli powder
• 1½ tsp coriander powder
• ½ tsp garam masala
• Salt to taste
• 1 cup water
• Chopped coriander leaves

Method

1. Make a few shallow slits on each egg. Fry them in 1 tbsp oil with a pinch of turmeric and salt until lightly golden. Set aside.
2. In the remaining oil, add cumin and bay leaf, then onions. Fry until golden brown.
3. Add ginger-garlic paste, then tomato puree, the powdered spices and salt. Cook until the oil separates.
4. Add water and simmer for 5 minutes to make a gravy.
5. Add the eggs and simmer for 5 more minutes.
6. Finish with garam masala and coriander. Serve with rice or roti.