Creamy Anda (Egg) Curry

Serves 4-6

This recipe uses a lot of ground spices, but don't let that scare you.  You probably have most of the spices in your cupboard already! The curry is extremely rich, creamy and delicious.  It's simple enough for a weeknight dinner and sophisticated enough to serve at a dinner party.  That's right.  I called an egg curry sophisticated.  :-)

Ingredients:

  • 2 tbsp. mustard oil
  • 1/2 tsp. black mustard seeds
  • 1/2 large onion, diced
  • 1/2 inch piece of ginger, grated
  • 2 potatoes- boiled, peeled and diced
  • 10 eggs- steamed (or hardboiled) and sliced
  • 1/8 tsp. ground cinnamon
  • 1/16 tsp. ground clove
  • 1/16 tsp. ground cardamom
  • small pinch of chili powder- to taste
  • 3 bay leaves
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. garam masala
  • 1 tsp. corriander powder
  • 1 tbsp. kasoori methi (dried fenugreek leaves) *may leave out if you can't find
  • 1/2 c. tomatoes (I use diced, stewed canned roma tomatoes)
  • small sprinkle of sugar
  • lemon juice- as needed
  • salt and black pepper- to taste
  • Fresh corriander (cilantro)- to garnish

Directions: 

  • Smash two whole egg yolks in a small bowl and set aside.

  • Add mustard oil to a large heavy-bottomed pot (like a dutch oven) and heat over medium-high heat. Add mustard seeds. When the seeds begin to crackle, tip in the onions. 

  • Cook the onions until slightly translucent and then add in the ginger. Allow the ginger to cook a minute or so, until the raw smell disappears. Add the diced potatoes and cook until they begin to take on some color. About 5 minutes, or so. 

  • Add the cinnamon, clove, cardamom, chili powder, bay leaves, turmeric, garam masala, corriander powder and dried fenugreek leaves. Allow to cook for a couple minutes until the spices become fragrant and the mixture begins to dry up. Add the tomatoes. 

  • Cook the mixture until the tomatoes break down then add a little sugar and the smashed egg yolk. Stir to combine. Once everything is combined really well and the mixture begins to form a paste add some water (around 1 cup) and bring to a boil.

  • Once the mixture begins to boil and thicken slightly, add the sliced steamed (or hardboiled) eggs and season with salt and black pepper. Add a little squeeze of fresh lemon juice and garnish with freshly chopped corriander (cilantro).

    Original recipe and photos can be found @ http://myfancypantry.com/2013/10/09/anda-curry-egg-curry-my-way/

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