Anda Curry is one of Piyush’s favorite dinners. It’s inexpensive, incredibly quick to throw together and is super simple to make! In fact, it’s so easy that Piyush is usually the one who makes this dish for himself–although his recipe is completely different than mine. He likes his curries “watery” and I prefer mine thick. Tomato, Tuhmahto.
The hardest part to this curry is cooking the eggs, and even that is easy if you know a few tricks.
Would you believe me if I told you that I couldn’t successfully hard-boil an egg to save my life? It’s true. I’ve tried, and I always fail. It’s all about the timing, and unfortunately my timing is horribly skewed.
Sometimes the eggs would be nearly raw. Other times they would be so overcooked that the yolk would be green! Mmm…appetizing!
It wasn’t until I tried steaming the eggs that I was finally successful!
I place the eggs in the top portion of a steamer pot (I use a really cheap pot found at my local Asian market) and fill the bottom portion with water. Then I toss the lid on the pot, turn the heat to medium-high and set the timer to 18 minutes.
I walk away and forget them. Once the timer goes off, I remove the eggs from the steamer and run cold water over them. I then peel off the shells–which actually come off a lot easier than if I were to boil them.
Then I’m left with beautifully cooked eggs! Steaming the eggs also seems to keep the yolk from turning green…another bonus!
I cut the eggs in wedges–any shape will do, really–and smash a couple yolks to thicken up the curry later.
I suppose you wouldn’t have to add smashed yolks, but I like the richness and creaminess that it adds to the curry. Piyush says it reminds him of Afghan cuisine more than Indian. I’m not real sure about that, but I will say it’s dang delicious…whatever it is!
Once I have all my ingredients prepped, I toss a little mustard oil in my dutch oven. You could use regular oil or ghee, but I like the flavor the mustard oil adds to the dish.
I also toss in a few black mustard seeds, for good measure. Once the seeds begin to crackle, I tip in the onions and cook until they become soft and lightly browned.
and smashed egg yolks are added…
Then I add a little water to the curry and toss in the sliced eggs.
The curry will be pretty watery, but fear not! I bring the mixture to a boil and then reduce to a simmer until the gravy thickens to my liking.
I hope you enjoy the recipe! If you try it, let me know your thoughts…I’d love to hear how it turned out for you.
Also, I’ve got to mention that soon I will be in India!
I’m not sure how my internet connection will be, but I will try to update both My Fancy Pantry and my new blog, Addicted to India (still in it’s beginning stages) as much as possible!
I’m so excited to share the food and culture with you all! I’m also excited to introduce you to Piyush’s family!
Speaking of Piyush’s family, my mother-in-law and father-in-law are both excellent cooks. If you have any suggestions of dishes I should learn or new recipes you’d love to see on the blog, leave them in the comments below. Maybe I can even convince them to let me shoot some cooking videos…
Shari’s Anda Curry Recipe
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. 🙂
- 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 hard boiled) 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
- 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 hard boiled) eggs and season with salt and black pepper. Add a little squeeze of fresh lemon juice and garnish with freshly chopped corriander (cilantro).