Anda Curry with Basmati Rice
A comforting, spicy egg curry, perfect with fluffy basmati.
⏱️ 55 min🍽️ Serves 1
🔥 480 kcal💪 22g protein🍚 55g carbs🥑 18g fat🌾 6g fibreper serving
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servings
Ingredients
- 🥚6 large eggs
- 🍚2 cup basmati rice
- 🧅1 large onion
- 🍅2 medium tomatoes
- 🫚1 inch ginger
- 🧄3 cloves garlic
- 🧡½ tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🌿1 tsp coriander powder
- 🔥½ tsp garam masala
- 🌻3 tbsp vegetable oil
- 🌱1 tsp cumin seeds
- 💧½ cup water
- 🧂 salt, to taste
- 🍃2 tbsp fresh cilantro, chopped
Pro tips
- For richer color and flavor, lightly fry the peeled eggs in a little oil until golden before adding them to the curry.
- Adjust chili powder to your spice preference; for a milder curry, reduce the amount or use Kashmiri chili powder for color without too much heat.
- Make sure the masala is cooked thoroughly until the oil separates for a deeper, more robust flavor in your curry.
Method
- 1Boil the eggs for 8-10 minutes until hard-boiled. Peel and make small slits on them. Cook basmati rice according to package instructions.
- 2Finely chop the onion, grate the ginger, and mince the garlic. Puree the tomatoes in a blender.
- 3Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
- 4Add ginger-garlic paste and sauté for another minute until fragrant. Stir in turmeric powder, red chili powder, and coriander powder, cooking for 30 seconds.
- 5Pour in the tomato puree, add salt, and cook until the oil separates from the masala, stirring occasionally.
- 6Add 0.5 cup water and bring to a simmer. Gently add the boiled eggs to the gravy and cook for 5-7 minutes, allowing them to absorb the flavors.
- 7Stir in garam masala and garnish with fresh chopped cilantro.
- 8Serve the hot Anda Curry with fluffy basmati rice.