Anda Curry / Pakistani Egg Gravy Masala

 Anda Curry is a flavorful Pakistani-style egg dish made with hard-boiled eggs simmered in a spicy onion-tomato masala gravy. It's a popular comfort food often served with roti or rice and known for its rich, aromatic taste.

Ingredients:

For Boiled Eggs:

• 4-6 eggs (boiled and peeled)
• pinch of salt & turmeric (optional for shallow frying)

For Gravy:

• 2 medium onions (finely sliced)
• 2 medium tomatoes (chopped or blended)
• 1 tablespoon ginger-garlic paste
• 2 green chilies (slit)
• 1 tablespoon red chili powder (adjust to taste)
• half tablespoon turmeric powder
• 1 tablespoon coriander powder
• half tablespoon cumin powder
• half tablespoon garam masala
• salt to taste
• 1/4 cup cooking oil
• fresh coriander for garnish

Instructions:

Step 1: Boil the Eggs

Boil the eggs for 10-12 minutes, cool, peel, and lightly score them with a knife. (Optional) Shallow-fry eggs in a little oil with a pinch of salt and turmeric until golden spots appear. Set aside.

Step 2: Prepare the Masala Gravy

Heat oil in a pan. Add sliced onions and sauté until golden brown. Add ginger-garlic paste and fry for 1-2 minutes until fragrant. Add chopped tomatoes and cook until soft and oil separates. Now add all dry spices: red chili, turmeric, coriander, cumin, and salt. Cook on medium heat for 5-7 minutes until the masala becomes thick and aromatic.

Step 3: Add Eggs to Curry

Gently place the boiled eggs into the gravy. Stir lightly so they get coated in masala. Add 1/2 cup water (or more if you want a thinner gravy). Cover and simmer for 5-10 minutes on low heat so the eggs absorb flavor.

Step 4: Final Touch

• Sprinkle garam masala and green chilies.
• Garnish with fresh coriander.
• Serve hot with chapati, paratha, or steamed rice.