Dairy-Free Anda Curry (Egg Curry)

Ingredients

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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 4 Eggs in a medium saucepan and cover with cold water by 2.54 cm. Bring to a rolling boil over high heat, then reduce heat to medium-low and cook for 10 minutes. Drain the hot water and immediately fill the saucepan with ice water to stop the cooking. Let the eggs cool in the ice water for at least 5 minutes, then peel them and set aside.
2. 2Heat the 2 tablespoons of Vegetable Oil in a 25.4 cm skillet over medium-high heat (190.6°C / 190°C). Add the 1 medium Onion, chopped into 0.635 cm pieces, and sauté until the onion is soft and golden brown, about 5-7 minutes. You will see the edges of the onion pieces turn a light brown.
3. 3Add the 1 tablespoon of Ginger-Garlic Paste to the skillet and cook, stirring constantly, until fragrant, about 1 minute. You will smell a strong, spicy aroma.
4. 4Add the 2 medium Tomatoes, chopped into 1.27 cm pieces, to the skillet. Cook, stirring occasionally, until the tomatoes have softened and started to break down, about 4-6 minutes. The tomatoes will look mushy.
5. 5Stir in the 1/2 teaspoon Turmeric Powder, 1/2 teaspoon Chili Powder, 1/2 teaspoon Cumin Powder, and 1 teaspoon Coriander Powder. Cook, stirring constantly, for 30 seconds until the spices are fragrant. You will smell the spices intensifying.
6. 6Pour in 1/2 cup of water and add To taste Salt. Stir everything together, scraping up any bits stuck to the bottom of the pan. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for 5 minutes. The sauce will thicken slightly.
7. 7Gently place the 4 peeled hard-boiled Eggs into the simmering sauce. Spoon some of the sauce over the eggs. Cover the skillet and cook on low heat for another 5 minutes, allowing the eggs to absorb the flavors. The sauce will bubble gently.
8. 8Remove the skillet from the heat. Sprinkle the 2 tablespoons of Cilantro, chopped, over the curry. Serve the Dairy-Free Anda Curry hot.

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