Egg Curry (Anda Masala)

Indian · 35 min · vegetarian, gluten-free, dairy-free, low-carb

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Ingredients

• 6 eggs
• 1 large yellow onion
• 300 g canned crushed tomatoes
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp kashmiri chili powder
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 3 tbsp neutral oil

Method

1. Hard-boil the eggs 9 minutes, cool, peel and prick lightly; pan-fry in 1 tbsp oil 2 minutes to blister, then set aside.
2. Saute chopped onion in remaining oil over medium heat 7 minutes until golden.
3. Add ginger-garlic paste, cook 1 minute, then stir in cumin, chili powder and turmeric.
4. Add crushed tomatoes and cook 8 minutes until the masala thickens and oil separates.
5. Add 3/4 cup water and the eggs, simmer 5 minutes, finish with garam masala and salt.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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