Egg Curry (Anda Curry)
Anda curry builds its depth from a properly developed gravy, not from the eggs themselves. Onions are cooked in oil over medium heat until deeply golden, which takes fifteen to twenty minutes and cannot be rushed. Ginger and garlic paste go in next, then whole spices bloomed in the fat before the ground spices arrive. Tomatoes are added and cooked until the oil separates from the masala, the visual signal that the base is ready. Hard-boiled eggs, peeled and scored with four shallow cuts along their length, go into the finished gravy and simmer for five to ten minutes. The scoring is functional: it allows the sauce to penetrate the surface of the white, which is otherwise impermeable. The egg absorbs the color and spice from the outside while the inside stays firm and mild, providing a contrast to the intensely flavored sauce. Serve with rice or roti. The eggs should not fall apart during simmering, which means they should not be overcooked before they go in.
Instructions
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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.
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Add ginger and garlic. Stir for 1 minute until fragrant.
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Add turmeric, cumin, coriander, chili powder, and a pinch of salt. Stir for 30 seconds to bloom the spices in the oil.
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Add the pureed tomatoes. Cook, stirring occasionally, until the sauce thickens and the oil starts to separate at the edges, about 8 minutes.
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Halve the boiled eggs lengthwise. Place them cut-side down in the sauce. Add the water, cover, and simmer for 5 minutes.
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Uncover, sprinkle with garam masala, and gently turn the eggs to coat. Garnish with cilantro and serve over steamed rice.
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