Anda Curry — Indian Egg Masala

Ingredients

• 6 eggs
• 3 tbsp oil
• 1 tsp cumin seeds
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 3 tomatoes, puréed
• 1 tsp coriander powder
• 1 tsp Kashmiri chili powder
• ½ tsp turmeric
• ½ tsp garam masala
• ¾ cup water
• Handful cilantro

Method

1. Boil the eggs 9 minutes, shock in cold water, and peel. Score each one lightly in three places so the masala gets inside.
2. Fry the eggs in 1 tbsp of the oil with a pinch of turmeric and salt until blistered and golden in patches, 3 minutes. Remove.
3. Add the rest of the oil, pop the cumin seeds, then brown the onions properly — 8 minutes, until they're the color of caramel, not blond.
4. Add ginger-garlic paste, then the tomato purée and the ground spices. Cook until the mixture pulls away from the pan and oil beads on the surface, 8 minutes.
5. Add the water, simmer 5 minutes, then nestle the eggs back in and spoon gravy over them for 3 minutes. Finish with garam masala and cilantro; serve with rice or paratha.