Anda Rogan Josh

1. 1
   prep · ~10 min

   Prep the eggs and gravy ingredients.

   1.Shell the boiled eggs and lightly prick them all over with a fork.

   2.Finely chop the onion.

   3.Puree the tomato until smooth.

   4.Whisk the yogurt well so it is lump-free.

   5.Grate the ginger and crush the garlic.
2. 2
   fry · ~3 min

   Lightly fry the eggs.

   Heat 1 tbsp mustard oil in a pan over medium heat. Add the boiled eggs and fry for 2 to 3 minutes, turning gently until lightly blistered. Remove to a plate.

   TIPKeep the heat moderate so the eggs color lightly without turning rubbery.
3. 3
   saute · ~7 min

   Cook the whole spices and onion.

   1.Add the remaining 1 tbsp mustard oil to the same pan.

   2.Add bay leaf, green cardamom, cloves, cinnamon, and asafoetida.

   3.Cook for 20 to 30 seconds until fragrant.

   4.Add the chopped onion and cook until light golden, about 5 to 6 minutes.
4. 4
   saute · ~7 min

   Build the masala.

   1.Add ginger and garlic and cook for 1 minute.

   2.Add tomato puree and cook until slightly thickened, about 4 to 5 minutes.

   3.Stir in kashmiri red chili powder, fennel powder, ginger powder, turmeric powder, and salt.

   4.Cook the masala for 1 minute so the spices bloom.

   TIPLower the heat before adding powdered spices if the pan looks dry, so they do not burn.
5. 5
   mix · ~2 min

   Stir in the yogurt.

   Lower the heat and add the whisked yogurt a little at a time, stirring continuously until fully blended into the masala.

   TIPContinuous stirring helps keep the yogurt smooth and stops it from splitting.
6. 6
   simmer · ~10 min

   Simmer the curry with the eggs.

   Add water and bring the gravy to a gentle simmer. Return the fried eggs to the pan, spoon the sauce over them, and simmer uncovered for 8 to 10 minutes until the gravy is flavorful and lightly thickened.

7. 7
   garnish

   Garnish with coriander leaves.

8. 8
   serve

   Serve hot.

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