Achari Anda Masala

1. 1
   boil · ~10 min

   Boil and prepare the eggs.

   1.Place eggs in a saucepan and cover with cold water.

   2.Bring to a boil over high heat, then reduce heat and simmer for 8-10 minutes.

   3.Drain hot water and transfer eggs to a bowl of cold water to cool.

   4.Peel the eggs and prick them all over with a fork or halve them lengthwise.

   TIPPricking the eggs helps them soak up the tangy achari gravy.
2. 2
   temper · ~2 min

   Temper the whole spices.

   1.Heat oil in a kadai over medium heat until shimmering.

   2.Add cumin seeds and mustard seeds; wait until they splutter (30 seconds).

   3.Add fennel seeds, nigella seeds, and fenugreek seeds; sauté for 20 seconds until fragrant.

   TIPDo not let the fenugreek seeds burn — they turn bitter quickly. Keep the heat medium.
3. 3
   saute · ~9 min

   Cook the onion base.

   1.Add chopped onions and slit green chilies to the pan.

   2.Sauté until the onions turn deep golden brown (7-8 minutes).

   3.Add ginger-garlic paste and cook until the raw smell disappears (1 minute).

   TIPScrape the pan occasionally — the onions should caramelize, not burn.
4. 4
   saute · ~7 min

   Build the achari masala.

   1.Lower the heat and add turmeric powder, red chili powder, coriander powder, and dry mango powder.

   2.Sauté for 30 seconds until the spices bloom and release their aroma.

   3.Pour in the tomato puree, add salt, and cook until the oil separates from the mixture (5-6 minutes).

   TIPCooking the spices on low heat prevents burning and deepens the pickle-like flavor.
5. 5
   simmer · ~6 min

   Simmer the gravy with yogurt.

   1.Take the pan off the heat and let it cool slightly for 1 minute.

   2.Stir in the whisked yogurt a little at a time, mixing constantly to prevent curdling.

   3.Return the pan to low heat, add water, and stir to combine.

   4.Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.

   TIPWarm yogurt to room temperature before adding — cold yogurt will curdle in the hot gravy.
6. 6
   simmer · ~5 min

   Add the eggs and finish the curry.

   1.Gently slide the prepared eggs into the simmering gravy.

   2.Spoon some gravy over the eggs to coat them.

   3.Cover and simmer on low heat for 5 minutes so the eggs absorb the achari flavors.

   4.Sprinkle garam masala on top and turn off the heat.

   TIPLet the curry rest covered for 5 extra minutes off the heat — the flavors intensify.
7. 7
   garnish

   Garnish with chopped coriander leaves and serve hot.

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