Sometimes you find yourself needing to cook a meal fast and you only have the bare essentials. What can you do in this situation?? You could toast some bread and wallow in despair OR you could cook yourself a great meal with the ingredients you have! The one you choose is up to YOU! Well, it’s not quite that dramatic but I do think that sometimes you’re scrambling to make a meal and you just don’t have the time or energy to put a lot of effort into it and for that I present to you Ande ka Salan (Ande = Egg, Salan = Curry). A quick and easy egg dish packed with flavor and all your necessary protein needs. It’s delicious and more importantly, quite low maintenance…and let’s be honest everyone prefers low maintenance. Right? That can’t just be me 😥. Okay, well, let’s get started with the recipe, why don’t we!
Ingredients:
- 4-6 hard boiled eggs
- 1 small onion, chopped
- 1 medium tomato, chopped
- 1.5 tablespoon vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon ginger powder
- 1 tablespoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon cayenne powder
- Salt, to taste
- Water (for thinning the curry)
- Cilantro, to garnish
Directions:
Now, if you’ve taken a look at the ingredients list (like everyone should have at this point in time) you can see why I’m selling this as a simple recipe. The spices are all common in desi cooking and eggs, what can I say, you should probably just have eggs in your house. BARE NECESSITY, folks. 🎶Tuh, Tuh…bare necessities🎵🎵
Anyways, let’s begin by making some hard boiled eggs. For a recipe like this I like to just put my eggs in cold water and bring them up to a boil for a total of ten minutes (from cold to boiling). While that’s happening you can get started on the curry. How convenient, if I do say so myself! What did I say? Convenience, low maintenance, and eggs! What a perfect dish. The curry is almost as simple as boiling eggs, just a couple more steps. First off, chop your onion and tomato. Then, in a large pan soften the onions on medium-low heat in a teaspoon of oil. Once they’re just a slight golden brown color let them cool slightly and then put both the onions and tomato in a blender.
Blend it all up and guess what…You just made a rad tomato soup😎😤 Okay, not really, but I’m not far off. This will be the base of your curry. In the pan you softened your onions (or any other pan, listen, I won’t control your life I can just advise you on how to make it more efficient) add in the garlic, ginger powder and all your spices along with the remaining oil. Heat it all up on medium heat and just let the fragrance release for about a minute and then add a splash of water. The flavors can ruminate for a bit. Yeah, I said ruminate. They can think about their life choices while they’re in there. I would do that if I were stuck in a pot, doomed to live a life of a curry.
Now that we all know Curry is trendy we can just move right along. Add about a half cup to one cup of water and then add your onion/tomato mixture. This will help thicken the curry as its cooked. Add salt to taste at this point. The salan (aka curry) will seem thin but let it simmer away on a low heat to reduce a bit.
While that simmers away you can turn your attention back on those eggs. Almost forgot about those, didn’t you? That’s okay, I’m sure the eggs aren’t that offended. Now is the time to peel your eggs because they should be cooked and taken off the heat at this point in time. Let them come to room temp in some cold water. Go ahead and peel them and set them aside while your curry simmers. Let it heat up and thicken for about 5-10 minutes. It’s just a matter of waiting at this point. You can go ahead and set a timer and do what you need to for the next 5-10 minutes. Totally up to you. Go on, do whatever you want! This is your time to shine! Read a book! Write a book! Be a book! There are so many options. I never realized making egg curry could be such a cathartic experience 😵 Oh, well would you look at that! The curry is done! Now you can add you eggs and a little bit of cilantro and let that simmer away for at least 10 minutes turning the eggs over every few minutes so they can absorb those flavors. And guess what? Did you guess? I want you to guess! Did you guess the Ande ka Salan is done because then you guessed right. You can cut the eggs in half for serving and garnish with cilantro. This goes great with some rice or roti.
Ande ka Salan (Egg Curry)
Ingredients
- 4-6 hard boiled eggs
- 1 small onion chopped
- 1 medium tomato chopped
- 1½ tablespoon vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon ginger powder
- 1 tablespoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon Red chili powder or cayenne powder
- Salt, to taste
- Water (for thinning the curry)
- Cilantro to garnish
Instructions
- Place eggs in cold water and bring to a boil on medium-high heat. Allow to cook for a total of ten minutes (including time to bring to a boil).
- Once eggs are cooked, drain the water and allow to come to room temperature in cold water.
- For curry, soften the chopped onions in a teaspoon of oil until golden brown. Once softened allow to cool slightly and then along with the chopped tomato blend in blender until smooth.
- In same pan add remaining oil along with garlic, ginger powder, and spices. Mix spices together on low heat for about a minute then add a splash of water to help spices mix together.
- Once warmed add tomato and onion mixture along with 1/2 cup of water to pan of spices. Add 1/2 teaspoon of chopped cilantro to curry. Allow to simmer on medium-low for 5-10 minutes.
- Meanwhile, you can peel the eggs.
- Once curry has reduced and thickened after simmering you can add the eggs.
- Let eggs absorb flavors of curry on low heat for at least 10 minutes. Turning every few minutes to ensure even coverage of curry.
- Once done, cut eggs in half for serving and garnish with cilantro. Serve with rice or roti.
- Enjoy!
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