Anda Curry - a quick, punchy egg curry

• Prep10 min
• Cook25 min
• Total time35 min
• Serves3

Eggs in the fridge means dinner is settled. Anda curry takes fifteen or twenty minutes and gives up nothing in flavour to a meat curry. One small trick: fry the boiled eggs lightly in oil first, so the masala clings to them and the taste gets in.

Ingredients

• Eggs - 6, boiled
• Onions - 2 medium, finely chopped
• Tomatoes - 2, finely chopped
• Ginger-garlic paste - 1 tsp
• Chavsamrat Anda Curry Masala - 2 tsp
• Chavsamrat Haldi Powder - 1/4 tsp
• Oil - 3 tbsp
• Coriander leaves, salt
• Hot water - 1 cup

Method

1. Make light slits in the boiled eggs.
2. Fry them in a spoon of oil with a pinch of turmeric and salt for 2 minutes. Set aside.
3. Heat the rest of the oil and fry the onions until golden.
4. Add ginger-garlic paste and fry until the raw smell goes.
5. Add the tomatoes and cook until completely soft.
6. Add turmeric, salt and Chavsamrat Anda Curry Masala. Fry for 2 minutes.
7. Pour in hot water and simmer for 5 minutes.
8. Slide in the fried eggs, cover and simmer 5 minutes more.
9. Finish with coriander and serve with chapati or rice.

Tips

• Add the eggs last - over-cooking turns them rubbery.
• Without the slits the masala never gets inside.
• A little ground coconut thickens the gravy nicely.