---
title: Anda Curry (Everyday Egg Curry)
servings: 4
prep time: 10 minutes
cook time: 26 minutes
source: https://mycibora.com/recipes/egg-curry
---

Gather @egg{8}, @canned tomato{1%can}, @cumin seed{1%tsp}, @ground turmeric{0.5%tsp}, @kashmiri chili powder{1.5%tsp}, @ground coriander{1.5%tsp}, @vegetable oil{3%tbsp} and @fresh cilantro{2%tbsp}.

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

Crackle the cumin seeds in the oil, then add the @onion{2} and cook until deeply golden, about 9 minutes. ~{9%minutes}

Stir in the @garlic{4%clove}, @ginger{20%g} and @green chili{1} and cook 1 minute, then add the turmeric, chili powder and coriander.

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

Add 300 ml water and @salt{}, and simmer 6 minutes to bring the gravy together. ~{6%minutes}

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

Stir in the @garam masala{1%tsp}, scatter with cilantro, and serve with rice or roti.