Egg Curry (Andey Ki Curry)

Ingredients

• 5 tablespoons cooking oil, divided (vegetable, canola, or sunflower)
• 2 medium-sized onion (cut into quarters)
• 3 medium-sized tomatoes (cut into quarters)
• 2 green chilies
• 2 teaspoons garlic paste or finely minced garlic
• 2 teaspoons ginger paste
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 6 hard-boiled eggs, peeled
• Optional: 2 potatoes cut into 1-inch cubes
• To Garnish: Chopped fresh coriander leaves
• To Garnish: 2 green chilies, slit lengthwise

Steps to Make It

1. Gather the ingredients.
2. Heat 2 tablespoons of the cooking oil in a deep pan and when hot, add the onions. Fry till slightly golden. Remove from heat.
3. Use a slotted spoon to remove the onions from the pan and put them in a food processor along with the tomatoes and green chilies.
4. Grind the onions, tomatoes, and green chilies into a smooth paste. Try not to add water while grinding, if possible.
5. Heat the remaining oil in the same pan and add the paste that was just made. Fry for 2 to 3 minutes.
6. Add the ginger and garlic pastes, all the dry spices (coriander powder, cumin powder, garam masala powder, turmeric powder, and red chili powder) then mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).
7. Add 2 cups of warm water to this masala and bring it to a boil over medium heat.
8. If adding potatoes to the curry, add them now and cook until half done.
9. Half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy has thickened or reduced to about 3/4 of the original quantity (before you added the water). If you have added potatoes they should ideally be cooked by now.
10. Turn off the fire and garnish with chopped coriander leaves and the slit green chilies (if using). Serve hot with plain boiled Basmati rice and a vegetable side dish.