Anda Curry (Everyday Egg Curry)

Method

1. 1

   Boil the eggs 9 minutes, then cool in cold water, peel, and cut two shallow slits into each so the sauce can soak in.

2. 2

   Crackle the cumin seeds in the oil, then add the onion and cook until deeply golden, about 9 minutes.

   💡 Real caramel-brown onion is most of this curry's flavor — don't stop at pale gold.

3. 3

   Stir in the garlic, ginger and green chili and cook 1 minute, then add the turmeric, chili powder and coriander.

4. 4

   Pour in the blended tomato and simmer until it darkens and the oil starts to separate at the edges, about 8 minutes.

5. 5

   Add 300 ml water and salt, and simmer 6 minutes to bring the gravy together.

6. 6

   Slide in the eggs, spoon the gravy over them, and simmer 5 minutes so the slits drink up the sauce.

7. 7

   Stir in the garam masala, scatter with cilantro, and serve with rice or roti.