Egg Curry (Anda Masala)

Ingredients

• 6 eggs, hard-boiled and peeled
• 2 onions, pureed
• 2 tomatoes, pureed
• 1 tsp ginger-garlic paste
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1 tsp red chilli powder
• Oil, coriander, salt

Method

1. Heat oil, saute the onion puree until it turns deep golden-brown, building the base flavour of the curry.
2. Add ginger-garlic paste, then tomato puree, coriander powder and chilli powder; cook until the oil separates and the raw smell is gone.
3. Add water to reach your preferred gravy consistency, season with salt, and simmer for 10 minutes.
4. Add the boiled eggs, whole or halved, and simmer for 5 more minutes so they absorb the masala.
5. Finish with garam masala and coriander; serve hot with rice or roti.