Ande ka Salan (Egg Curry)
Spicy, flavorful egg curry goes perfectly on a fresh bed of basmatic rice.
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!