A Taste of India: Indian Cooking Made Easy with Authentic Indian Food Recipes (Best Recipes from Around the World Book 4) by Spencer Sarah

Author:Spencer, Sarah [Spencer, Sarah]
Language: eng
Format: epub
Publisher: The Cookbook Publisher
Published: 2019-06-23T16:00:00+00:00

Egg Curry (Kolkata Anda)

Serves 2–3 | Prep. time 10–15 minutes | Cooking time 20 minutes

Ingredients

Seeds from 2 cardamom pods

2 whole cloves

1 (1-inch) cinnamon stick

2 hard-boiled eggs, peeled and halved

1½ teaspoons turmeric powder (divided)

2 tablespoons vegetable oil

2 medium red onions, chopped

2 green chilies, chopped

1 medium tomato, chopped

2 teaspoons red chili powder

1½ teaspoons sugar

1 tablespoon ginger-garlic paste

½ cup + 2 teaspoons water (divided)

Kosher salt to taste

1½ teaspoons melted ghee

2 teaspoons garam masala

Fresh cilantro leaves

Directions

Sprinkle the eggs with ½ teaspoon of the turmeric.

In a kadhai, skillet or saucepan of medium size, heat the oil over medium heat.

Add the eggs and sauté until evenly golden brown. Set aside on a plate.

To the same skillet, add the cardamom, cloves and cinnamon. Sauté until fragrant. Add the onions and sugar; stir-cook until the onions are golden brown.

Mix in the ginger-garlic paste and chilies.

Add the chopped tomato, remaining turmeric, chili powder and the 2 teaspoons of water.

Stir the mixture and cook until the tomatoes soften.

Add the ½ cup water, salt and eggs; stir-cook for 8 minutes, or until the sauce thickens.

Sprinkle in the garam masala; mix well. Add the cilantro on top.

Serve with a bowl of steamed rice or naan bread or roti.

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