Egg Curry (Anda Curry)

Ingredients

• 8 large eggs
• 3 tbsp neutral oil, divided
• 1/4 tsp turmeric powder, for rubbing on eggs
• 1/4 tsp red chili powder, for rubbing on eggs
• 1 bay leaf
• 1-inch piece cinnamon stick
• 1 tsp cumin seeds
• 2 medium onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 medium tomatoes, finely chopped
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 1 cup water
• 1-2 green chilies, slit lengthwise
• Salt, to taste
• 2 tbsp chopped cilantro

Before you cook

• Peel and finely chop both onions.
• Core and finely chop both tomatoes.
• Measure 1 teaspoon coriander powder, 1/2 teaspoon turmeric, 1 teaspoon red chili powder, and 1/2 teaspoon garam masala into a small bowl.
• Slit 1-2 green chilies lengthwise and chop 2 tablespoons cilantro.

Steps

1. Place the 8 eggs in a pot, cover with cold water, bring to a boil, and simmer for 10 minutes.
2. Drain the eggs, plunge them into cold water, then peel them.
3. Rub a pinch of turmeric and chili powder over each peeled egg and cut 2-3 shallow slits into each one.
4. Heat 2 tablespoons oil in a wide pan over medium-high heat.
5. Fry the eggs in the hot oil, turning occasionally, until lightly browned on all sides, about 3 minutes, then remove them to a plate.
6. Add the remaining 1 tablespoon oil, the bay leaf, cinnamon stick, and cumin seeds to the same pan and let them sizzle for 30 seconds.
7. Add the chopped onions and cook, stirring often, until golden brown, about 8 minutes.
8. Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
9. Add the chopped tomatoes and cook, mashing them with the spoon, until they break down into a thick paste, about 6 minutes.
10. Stir in the measured coriander powder, turmeric, chili powder, and garam masala and cook until the oil separates from the masala, about 3 minutes.
11. Pour in 1 cup water and the slit green chilies, season with salt, and bring to a simmer.
12. Simmer the gravy uncovered for 8 minutes until it thickens slightly.
13. Slide the fried eggs into the gravy, spoon the sauce over them, and simmer for 3 minutes.
14. Turn off the heat and stir in the chopped cilantro.