Comforting Egg Curry (Anda Curry) — 25 Eggs

Instructions

1. 1

   Hard-boil the eggs: place eggs in a pot, cover with cold water, bring to a boil, then simmer 9 minutes. Drain and cool in cold water, peel, and set aside. Lightly score each egg so the sauce can cling — such a small trick makes a big difference.

2. 2

   In a large, heavy-bottomed pot, heat the oil or ghee over medium heat. Add the chopped onions and cook, stirring often, until deep golden and sweet — about 15–20 minutes for this quantity. Don't rush this step; the flavor comes from the browned onions.

3. 3

   Add grated ginger and minced garlic; sauté 1–2 minutes until fragrant.

4. 4

   Stir in turmeric, coriander, cumin, and chili powder. Toast the spices 30–45 seconds, stirring so they don't burn.

5. 5

   Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes break down and the oil separates from the masala, about 8–10 minutes. If using canned tomatoes, it will be a bit quicker.

6. 6

   Pour in 3–4 cups water or stock to reach your desired gravy consistency and bring to a gentle simmer. If using yogurt, temper it by whisking a little hot sauce into the yogurt before adding, then stir it in now.

7. 7

   Gently nestle the peeled eggs into the sauce in batches so they’re well coated. Simmer 6–8 minutes so the eggs absorb flavor. For a lovely texture, you can quickly pan-fry the eggs in a little oil until lightly golden before adding them.

8. 8

   Stir in garam masala and lemon juice (if using). Taste and adjust salt and chili to your liking. Finish with most of the chopped cilantro, reserving some for garnish.

9. 9

   Keep warm on low, stirring gently now and then. Serve with steamed rice, naan, or rotis. Leftovers taste even better the next day — the flavors deepen, dear.