Egg Curry (Anda Curry)

Ingredients

• 2 cups Onion (roughly chopped)
• 3 cups Tomatoes (roughly chopped)
• 3-4 Green chilies
• 1 teaspoon Cumin seeds
• 1 teaspoon Fennel seeds
• 10 Black pepper corns

to prepare egg curry we need:

• 12 Eggs (hard boiled)
• 4 tablespoons Oil
• 3 tablespoons Ghee
• 2 Bay leaves
• 1 tablespoon Ginger Garlic Paste
• 1 teaspoon Ground Turmeric
• 3 teaspoons Coriander Powder
• 3 teaspoons Kashmiri Red Chilli Powder
• 3 tablespoons Yoghurt (whisked well)
• 2 teaspoons Salt (or to taste)
• Water as needed
• 1½ teaspoon Garam masala powder
• 2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
• ¼ cup Coriander leaves (finely chopped)

Instructions

1. To start with, grind together onions, tomatoes, green chilies, fennel seeds, cumin seeds and peppercorns to a fine paste. Set it aside.
2. Heat oil and ghee in heavy bottm pan or pot.
3. Add bay leaves and fry for few seconds. Now, add ground onion tomato paste and sauté on high heat for 4-5 minutes.
4. Add ginger garlic paste, turmeric, coriander powder, chili powder and mix. Cook for few minutes until masala starts to leave the fat.
5. Add whisked yogurt, salt and mix, cook for 1 minute. Now, add water as per the consistency of the curry you like. Bring it to a boil.
6. Slit the boiled eggs and drop them gently into the gravy along with garam masala powder. Cook for 3-4 minutes on low heat.
7. Finally, add kasuri methi, and chopped coriander leaves, simmer for another minute.
8. Dish out and serve hot with rice, roti, or parathas.