There are many variations of egg curry or also called anda curry found in India. Some recipes use coconut milk, tamarind, cream, etc, but whenever I have fresh tomatoes I like them to be the main base of this curry. And instead of cream, I use Greek yogurt because its lighter and healthier, plus I think it does the trick for making the sauce thicker and a bit richer. —Chitra Agrawal
ghee or vegetable oil
black mustard seeds
large onion, chopped
garlic cloves, minced
large tomatoes, chopped
cilantro for garnish
salt to taste
In This Recipe
Hard boil 3 eggs, peel, cut in half and set aside.
Heat ghee or oil in a pan under medium heat. Add in mustard seeds, asafetida/hing and cumin seeds.
When the mustard seeds start to pop, add in the onions and cook until they are translucent and fragrant.
Add in the garlic and ginger and stir them around. Fry for 30 seconds (you should be able to smell the garlic).
Add in the tomatoes and mix up well and mash them down a bit.
Then add in the garam masala, coriander powder, chili powder and turmeric. When the mixture starts to bubble a little, turn the heat down so it is simmering. Simmer the mixture until the tomatoes break down and becomes a pulpy sauce ~ 6-7 minutes.
Mix a tablespoon of Greek yogurt in very well and add salt to taste.
At this point, you can drop the eggs in gently and spoon the gravy over them.
Simmer with eggs for 2 minutes.
Turn off the heat and garnish with chopped cilantro.