Gluten-Free Anda Curry

Ingredients

• 6 large Eggs
• 1 medium Onion
• 2 medium Tomato
• 1 tsp Ginger-Garlic Paste
• 1-2 to taste Green Chilies
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1 tsp Salt
• 2 tbsp Oil

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

Instructions

1. 1Place the 6 large Eggs in a medium pot and cover with cold water by 2.54 cm. Bring to a rolling boil over high heat, then reduce heat to medium-low and simmer for 10 minutes. Drain the hot water and immediately fill the pot with ice water to stop the cooking. Let the eggs cool for at least 10 minutes, then peel them and set aside.
2. 2Heat the 2 tbsp of Oil in a 25.4 cm skillet over medium-high heat (190.6°C / 190°C) until it shimmers.
3. 3Add the 1 medium Onion, chopped into 0.635 cm pieces, to the hot oil. Cook, stirring occasionally, for 8-10 minutes, or until the onion is golden brown and softened.
4. 4Add the 1 tsp Ginger-Garlic Paste and 1-2 Green Chilies, finely chopped, to the skillet. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the 2 medium Tomatoes, chopped into 1.27 cm pieces, along with the 0.5 tsp Turmeric Powder, 0.5 tsp Red Chili Powder, 1 tsp Cumin Powder, 1 tsp Coriander Powder, 0.5 tsp Garam Masala, and 1 tsp Salt. Stir well to combine. Cook for 5-7 minutes, stirring often, until the tomatoes have broken down and the mixture has thickened slightly.
6. 6Gently place the peeled 6 large Eggs into the sauce in the skillet. Reduce the heat to medium-low (148.9°C / 150°C) and simmer for 5-7 minutes, turning the eggs gently halfway through, to allow them to absorb the flavors of the sauce. The sauce should be bubbling gently.
7. 7Serve the Gluten-Free Anda Curry hot, with gluten-free bread or rice.

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