Badami Anda Curry

Name: Badami Anda Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 6 pcs egg (hard-boiled and peeled); 0.25 cup almonds (soaked in warm water and peeled); 2 pcs onion (medium, roughly sliced); 2 pcs tomato (medium, chopped); 1 inch ginger (roughly chopped); 5 pcs garlic (cloves); 2 pcs green chili (slit); 2 tbsp oil; 1 pcs bay leaf; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1.5 cup water (for gravy); 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(87)

TASTE SCORE

9/10

Boiled eggs simmered in a smooth almond and onion gravy with warm spices. This rich yet home-style curry has a gentle nuttiness and pairs beautifully with roti, paratha, or a small bowl of rice.

PREP

15m

COOK

30m

SERVES

EACH SERVING CONSISTS OF 2 EGGS AND APPROXIMATELY 1 CUP OF CURRY.

267 cal

SERVINGS

METHOD · 8 STEPS

prep · ~20 min
Boil the eggs and soak the almonds.
1.Boil the eggs until hard-boiled, then cool, peel, and set aside.
2.Soak the almonds in warm water for 20 minutes.
3.Peel the almonds after soaking.
TIPCooling the eggs before peeling helps keep the surface smooth.
saute · ~12 min
Cook the onion and tomato base.
1.Heat oil in a pan over medium heat.
2.Add bay leaf and cumin seeds and let them sizzle for 30 seconds.
3.Add onion, ginger, garlic, and green chili, then cook until the onion turns light golden, 6 to 7 minutes.
4.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
TIPKeep the heat medium so the onions brown gently without burning.
mix · ~3 min
Blend the almond masala.
Cool the cooked onion mixture slightly, then blend it with the soaked almonds and a little water to a smooth paste.
saute · ~5 min
Cook the ground spices in the paste.
Return the almond-onion paste to the pan. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook on low to medium heat for 4 to 5 minutes, stirring often, until the paste thickens and smells rich.
TIPStir often once the almond paste is in the pan, because it can catch quickly at the bottom.
simmer · ~5 min
Add water and simmer the gravy.
Pour in the water and mix well to loosen the gravy. Bring it to a gentle simmer and cook for 5 minutes until smooth and slightly thick.
simmer · ~6 min
Add the eggs and finish the curry.
Add the boiled eggs to the gravy and simmer for 5 to 6 minutes so they absorb the flavor.
garnish
Garnish with cilantro.
serve
Serve hot with roti, paratha, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Prick each boiled egg lightly with a fork before simmering so the gravy seasons it better.
2
Cool the onion-tomato mixture slightly before blending to avoid pressure buildup and to get a smoother paste.
3
Blend the peeled almonds very finely; any coarse bits will make the gravy feel grainy instead of silky.
4
Cook the almond paste on low-medium heat and stir the corners of the pan, where it tends to catch first.
5
If the gravy thickens too much after adding the eggs, loosen it with a splash of hot water, not cold.
6
This curry tastes even better after 20 to 30 minutes of resting, when the eggs absorb the almond-spice gravy.
7
Store leftovers refrigerated for up to 2 days and reheat gently so the almond gravy does not split.