Anda Curry (Egg Curry)

Ingredients

• 6 eggs
• 1 medium onion (finely chopped)
• 2 tsp oil
• 1 tsp cumin seeds
• 1 green chili (or less if you don’t like spicy food)
• 2 cups chopped tomatoes or 1 15oz can if fresh tomatoes are out of season
• 1 tbsp tomato paste
• 1/2 tsp chili powder
• 1/4 tsp turmeric powder
• 1 tsp garam masala
• 1 tbsp cumin (powder)
• 1 tsp sugar
• 1/2 tsp salt
• 1 tbsp dried fenugreek leaves (optional)

Instructions

2. Put eggs in a pot and cover with cold water.
3. Bring the water to a boil on high heat.
4. Cover the pot, turn off heat and let eggs cook for 15 minutes.
5. Once the 15 minutes are up, pull them out of the hot water, rinse with cold water to stop cooking, and set aside to cool.
6. Peel and cut into half once cooled.
8. Heat 2 tsp of oil in a frying pan until hot. Add in the cumin seeds. They should sizzle when you toss them in.
9. Add the onions and green chilies. Saute until soft and translucent. About 7 minutes.
10. Stir in the tomato paste and spices. Saute for about a minute.
11. Add the tomatoes and salt. Cook for about 5 minutes and add 1 cup of water (you may need a little more).
12. Simmer for about 10 minutes.
13. Taste and adjust seasoning.
14. Top with egg halves and serve with rice or flat bread.

Nutrition

• Calories: 211
• Carbohydrates: 13
• Protein: 13
• Fat: 12
• Saturated Fat: 3
• Polyunsaturated Fat: 3
• Monounsaturated Fat: 5
• Trans Fat: 1
• Cholesterol: 327
• Sodium: 621
• Potassium: 523
• Fiber: 3
• Sugar: 7
• Vitamin A: 1517
• Vitamin C: 20
• Calcium: 96
• Iron: 4