Anda Curry (Egg Curry Bites)

Ingredients

• 4 large Eggs
• 1 medium Onion
• 2 medium Tomato
• 1 tablespoon Ginger-Garlic Paste
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Red Chili Powder
• 1/2 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1/4 teaspoon Garam Masala
• 2 tablespoons Cilantro
• 2 tablespoons Vegetable Oil
• 1 teaspoon Salt

Instructions

1. 1Place the 4 large Eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes. Drain the hot water and immediately cover the eggs with ice water. Let them sit for 10 minutes to cool completely, then peel the eggs and set them aside.
2. 2Finely chop the 1 medium Onion. Finely chop the 2 medium Tomatoes.
3. 3Heat the 2 tablespoons of Vegetable Oil in a 10-inch skillet over medium-high heat (375°F / 190°C). Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion is golden brown and softened.
4. 4Add the 1 tablespoon of Ginger-Garlic Paste to the skillet and sauté for 1 minute until fragrant, stirring constantly.
5. 5Add the chopped tomatoes, 1/2 teaspoon Turmeric Powder, 1/4 teaspoon Red Chili Powder, 1/2 teaspoon Cumin Powder, 1 teaspoon Coriander Powder, and 1 teaspoon Salt to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and broken down, and you see oil separating from the mixture.
6. 6Pour in 1/2 cup of water and bring the sauce to a simmer over medium heat (300°F / 150°C). Let it simmer gently for 2 minutes.
7. 7Carefully place the peeled hard-boiled eggs into the simmering sauce. Reduce the heat to low (250°F / 120°C) and let the eggs simmer in the sauce for 5-10 minutes, turning them gently halfway through, to allow them to absorb the flavors.
8. 8Stir in the 1/4 teaspoon Garam Masala. Garnish with the 2 tablespoons of chopped Cilantro. Serve the Anda Curry hot.

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