Anda Curry (Spiced Egg Curry), Punjabi-Style
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Ingredients
- 8 eggs
- 1 onion, finely chopped
- 2 tbsp vegetable oil
- 3 garlic cloves
- 10 g fresh ginger, grated
- 400 g chopped tomatoes
- 0.5 tsp ground turmeric
- 1 tsp chilli powder
- 0.5 tsp garam masala
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 271 kcal
- Protein
- 16.4 g
- Carbohydrate
- 8.1 g
- of which sugars
- 5.7 g
- Fat
- 18.2 g
- of which saturates
- 4.2 g
- Fibre
- 2.1 g
- Salt
- 0.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the eggs in a pan of cold water, bring to the boil and cook for 9 minutes, then cool under cold water, peel and set aside.
- 2
Heat the vegetable oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 3
Stir in the chopped tomatoes, ground turmeric and chilli powder and cook for 10 minutes until thickened and glossy.
- 4
Halve the boiled eggs and nestle them into the sauce, spooning some sauce over the top.
- 5
Simmer for 5 minutes to heat the eggs through, then stir in the garam masala.
- 6
Scatter with the fresh coriander and serve with rice or chapatis.
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