Rajasthani Anda Curry

1. 1
   prep · ~15 min

   Boil the eggs.

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

   2.Bring to a rolling boil, then cover and turn off the heat.

   3.Let stand for 10 minutes, then transfer to cold water and peel.

   TIPOlder eggs peel easier. Add a pinch of salt to the water to prevent cracking.
2. 2
   fry · ~3 min

   Shallow fry the boiled eggs.

   1.Heat 1 tsp oil in a pan over medium heat.

   2.Add the peeled boiled eggs and gently roll them around until lightly golden on all sides.

   3.Remove and set aside.

   TIPPierce the eggs with a toothpick before frying to prevent them from bursting.
3. 3
   temper · ~1 min

   Make the tempering.

   1.Heat ghee in the same pan over medium heat.

   2.Add cumin seeds, black peppercorns, cloves, green cardamom, and bay leaf.

   3.Sauté until the spices are fragrant and the cumin splutters, about 30 seconds.

   TIPCrackle the whole spices until you smell a strong aroma for the best flavor.
4. 4
   saute · ~15 min

   Build the onion base.

   1.Add the chopped onions to the tempered spices.

   2.Cook over medium heat, stirring frequently, until deeply golden brown.

   3.Add minced garlic, grated ginger, and slit green chilies. Sauté for 2 minutes.

   TIPDon't rush the onions — a deep golden color is key to the rich Rajasthani taste.
5. 5
   saute · ~10 min

   Add spices and tomato puree.

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

   2.Stir briskly for 20 seconds to bloom the spices without burning.

   3.Pour in the tomato puree and cook until the mixture thickens and ghee starts to separate at the edges.

   TIPKeep the heat low when adding spice powders — high heat makes them bitter.
6. 6
   simmer · ~12 min

   Add yogurt and simmer the gravy.

   1.Reduce heat to low. Pour in the whisked yogurt while stirring continuously to prevent curdling.

   2.Add salt and 1 cup of water. Stir well and bring to a gentle simmer.

   3.Cook uncovered for 10-12 minutes, stirring occasionally, until the gravy thickens.

   TIPWhisk the yogurt thoroughly before adding and keep the flame low to avoid a grainy texture.
7. 7
   simmer · ~5 min

   Add eggs and finish the dish.

   1.Gently add the fried eggs to the simmering gravy.

   2.Spoon some gravy over the eggs and simmer for another 5 minutes so the flavors meld.

   3.Taste and adjust salt if needed.

   TIPMake a small slit in the eggs before adding to the gravy to help them absorb the flavors.
8. 8
   garnish · ~2 min

   Garnish with garam masala and fresh coriander leaves.

   1.Turn off the heat and sprinkle garam masala over the top.

   2.Garnish generously with chopped coriander leaves.

   3.Cover and rest for 2 minutes before serving.

   TIPResting the curry off heat allows the garam masala's aroma to bloom fully.

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