Marwari Anda Curry

1. 1
   prep · ~12 min

   Boil and peel the eggs.

   1.Place 4 eggs in a saucepan and cover with water by 1 inch.

   2.Bring to a boil over medium-high heat, then cover and remove from heat.

   3.Let stand covered for 10 minutes.

   4.Drain hot water and transfer eggs to cold water. Peel and set aside.

   TIPSlightly older eggs peel more easily than very fresh ones after boiling.
2. 2
   prep · ~2 min

   Whisk the yogurt and prep the spices.

   1.In a bowl, whisk 1 cup yogurt until completely smooth with no lumps.

   2.Gather all whole spices and powder spices near the stove.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat 2 tbsp ghee in a heavy-bottomed pan over medium heat until shimmering.

   2.Add 1 tsp cumin seeds and let them crackle for 15 seconds.

   3.Add 2 bay leaves, 1 crushed black cardamom, 2 crushed green cardamom, and 2 broken dried red chilies.

   4.Sauté until fragrant, about 30 seconds.

   TIPKeep the heat at medium — whole spices should sizzle gently, not burn.
4. 4
   saute · ~10 min

   Build the onion base.

   1.Add 2 finely chopped onions to the pan with the tempered spices.

   2.Sauté, stirring often, until the onions turn deep golden brown, about 8-10 minutes.

   TIPA deep golden color on the onions gives the gravy its rich Marwari character — don't rush this step.
5. 5
   saute · ~7 min

   Add aromatics and tomatoes.

   1.Stir in 2 tsp ginger-garlic paste and 2 slit green chilies. Sauté for 1 minute until the raw smell disappears.

   2.Add 2 finely chopped tomatoes, 1 pinch turmeric, 1 tsp red chili powder, and 1 tsp coriander powder.

   3.Cook, stirring occasionally, until the tomatoes soften completely and the ghee begins to separate at the edges, about 5-6 minutes.
6. 6
   mix · ~2 min

   Incorporate the yogurt.

   1.Lower the heat to the gentlest setting.

   2.Add the whisked yogurt to the pan and stir continuously for 1-2 minutes until it blends into the masala smoothly.

   TIPAlways keep the heat very low when adding yogurt — high heat will cause it to split and curdle.
7. 7
   simmer · ~10 min

   Simmer the gravy.

   1.Pour in 1.5 cups water and add 0.25 tsp salt.

   2.Stir well, raise the heat to medium-high, and bring to a boil.

   3.Once boiling, reduce heat to low, cover, and simmer for 10 minutes, stirring once halfway through.
8. 8
   mix · ~5 min

   Add the eggs and finish.

   1.Gently make small slits or prick the boiled eggs with a fork to help them absorb the gravy.

   2.Slide the eggs into the simmering gravy.

   3.Sprinkle 1 pinch garam masala and 1 pinch dry mango powder over the top.

   4.Simmer uncovered for 5 minutes so the gravy thickens and coats the eggs.
9. 9
   garnish · ~1 min

   Garnish with chopped coriander leaves and serve hot.

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