Anda Kassa with Laccha Pyaaz

Instructions

1. 1

   Boil and Prep Eggs & Potatoes

   • Place eggs and halved potatoes in a pot. Cover with water, add a pinch of salt, and bring to a boil. Cook for 10-12 minutes until eggs are hard-boiled and potatoes are fork-tender.
   • Drain the water and let them cool slightly. Peel the eggs and potatoes.
   • Gently make 2-3 shallow slits on the surface of each egg. This helps them absorb the masala flavors.
   • Toss the peeled eggs and potatoes with a pinch of turmeric powder and salt.
2. 2

   Fry Eggs and Potatoes

   • Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's slightly smoking. This removes its raw pungency.
   • Carefully slide in the boiled eggs. Fry for 2-3 minutes, turning gently, until they develop a light golden, slightly blistered skin. Remove with a slotted spoon and set aside.
   • In the same oil, add the potato halves. Fry for 4-5 minutes, turning, until they are golden brown on all sides. Remove and set aside with the eggs.
3. 3

   Sauté Aromatics and Onions

   • Reduce the heat to medium. In the remaining oil, add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
   • Add the finely chopped onions. Cook for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the rich color and flavor of the 'kassa'.
4. 4

   Build the Masala

   • Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
   • Add the tomato puree. Cook for 5-7 minutes, stirring, until the mixture thickens and you see oil separating from the sides of the masala.
   • Lower the heat, add the powdered spices: turmeric, Kashmiri red chili, cumin, and coriander powder, along with the salt and sugar. Stir continuously for 1 minute. Add a splash of water if the masala sticks to the pan.
5. 5

   Simmer the Curry

   • Add the fried potatoes and eggs back to the pan. Gently toss to coat them thoroughly with the masala, being careful not to break the eggs.
   • Pour in 1 cup of warm water and stir gently. Bring the curry to a boil.
   • Once boiling, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. The gravy will thicken and the flavors will meld together.
6. 6

   Garnish and Serve

   • Turn off the heat. Sprinkle the garam masala powder over the curry and give it a final gentle stir.
   • Garnish with freshly chopped coriander leaves.
   • Let the Anda Kassa rest for 5-10 minutes before serving. This allows the flavors to deepen. Serve hot with steamed rice, roti, or luchi.