Aloo Anda Curry

1. 1
   boil · ~15 min

   Boil the eggs and potatoes.

   1.Boil the eggs until hard-boiled, then peel them.

   2.Boil the potato cubes until just tender and drain well.

   3.Keep both aside while you make the curry base.

   TIPDo not overboil the potatoes or they may break apart in the gravy.
2. 2
   prep · ~5 min

   Prick the eggs and chop the vegetables.

   1.Lightly prick the boiled eggs with a fork or toothpick.

   2.Finely chop the onions and tomatoes.

   3.Slit the green chilies and chop the coriander leaves.
3. 3
   saute · ~2 min

   Lightly fry the eggs.

   Heat 1 tbsp oil in a pan and add the boiled eggs with a small pinch of turmeric powder. Roll them gently for 1 to 2 minutes until lightly blistered, then remove to a plate.

   TIPThis quick fry adds flavor and helps the eggs hold their shape in the curry.
4. 4
   temper · ~1 min

   Make the tempering.

   Heat the remaining oil in the pan. Add cumin seeds and bay leaf, and let them sizzle for a few seconds until fragrant.

5. 5
   saute · ~12 min

   Cook the onion masala.

   1.Add the chopped onions and green chilies and cook until light golden.

   2.Add the ginger-garlic paste and sauté until the raw smell disappears.

   3.Add the tomatoes, remaining turmeric powder, red chili powder, coriander powder, and salt.

   4.Cook until the tomatoes soften and the masala looks thick and glossy.

   TIPUse medium heat so the spices cook through without burning.
6. 6
   simmer · ~10 min

   Simmer the curry with potatoes and eggs.

   Add the boiled potatoes and mix gently to coat in the masala. Pour in the water, bring to a gentle simmer, then add the fried eggs and cook for 8 to 10 minutes so the flavors blend well.

7. 7
   garnish · ~1 min

   Finish with garam masala and coriander leaves.

   Sprinkle in the garam masala and coriander leaves. Stir very gently so the eggs and potatoes stay whole.

8. 8
   serve

   Serve the aloo anda curry hot.

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