dinner

Egg Curry (Anda Curry)

Name: Egg Curry (Anda Curry)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 6 large eggs, hard-boiled and peeled; 2 tablespoons vegetable oil or ghee; 1 large onion, finely diced; 2-inch piece fresh ginger, grated; 4 cloves garlic, minced; 2 medium tomatoes, pureed (or one 14-ounce can diced tomatoes); 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon garam masala; 1/2 teaspoon chili powder (adjust to taste); 1/2 cup water; 2 tablespoons fresh cilantro, chopped; Kosher salt; Steamed basmati rice, for serving

Hard-boiled eggs simmered in a deeply spiced onion-tomato gravy — a weeknight staple across South Asia for good reason. The eggs absorb the sauce as they sit, developing a golden stain and carrying the spice into every bite. Best served over basmati rice with a side of the quiet satisfaction that comes from making something this good in 30 minutes.

Prep: 10 min Cook: 25 min Total: 35 min Serves: 4

Ingredients

6 large eggs, hard-boiled and peeled
2 tablespoons vegetable oil or ghee
1 large onion, finely diced
2-inch piece fresh ginger, grated
4 cloves garlic, minced
2 medium tomatoes, pureed (or one 14-ounce can diced tomatoes)
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon chili powder (adjust to taste)
1/2 cup water
2 tablespoons fresh cilantro, chopped
Kosher salt
Steamed basmati rice, for serving

Instructions

Heat oil in a deep skillet or Dutch oven over medium heat. Cook the onion, stirring often, until deep golden brown, about 10 minutes. This is the foundation — do not rush it.
Add ginger and garlic. Stir for 1 minute until fragrant.
Add turmeric, cumin, coriander, chili powder, and a pinch of salt. Stir for 30 seconds to bloom the spices in the oil.
Add the pureed tomatoes. Cook, stirring occasionally, until the sauce thickens and the oil starts to separate at the edges, about 8 minutes.
Halve the boiled eggs lengthwise. Place them cut-side down in the sauce. Add the water, cover, and simmer for 5 minutes.
Uncover, sprinkle with garam masala, and gently turn the eggs to coat. Garnish with cilantro and serve over steamed rice.