Anda curry

Name: Anda curry
Total time: 3600 s
Yield: 3_5 servings
Cuisine: Pakistani
Ingredients: 4 eggs, hard-boiled and halved - 2 medium onions, chopped - 2 cloves garlic, minced - 1 medium tomato, diced - 1 teaspoon cumin seeds - 1 teaspoon coriander powder - 1/2 teaspoon turmeric powder; 1/2 teaspoon red chili powder (optional) - Salt, to taste - 2 tablespoons vegetable oil - Fresh cilantro, for garnish

Tabassum Shahid @cook_111186772

"Mom's Egg-cellent Anda Curry - A Childhood Favorite!"

My mom inspired me to cook this dish. She would often make it for me when I was a child, and it was one of my favorite comfort foods. Her version was always so flavorful and satisfying, and I loved how she would serve it with warm rotis or rice.
This recipe is special to me because it reminds me of my childhood and the happy times I spent with my family. My mom's Anda Curry was always a staple in our household, and it brings back fond memories of home-cooked meals and love.
My special way to eat it is with a dollop of raita (a yogurt and cucumber side dish) and some crispy papadum on the side. I also love to have it with a variety of rotis or rice, and sometimes even with some naan bread or parathas. The creamy curry and the soft eggs are just perfect with a variety of textures and flavors!

This Anda Curry recipe is a family heirloom, and I'm so glad to be able to share it with you! Do you have any favorite childhood dishes or family recipes that hold special meaning to you? I'd love to hear about them!

"Mom's Egg-cellent Anda Curry - A Childhood Favorite!"

Tabassum Shahid @cook_111186772

"Mom's Egg-cellent Anda Curry - A Childhood Favorite!"

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Ingredients

1 Hour

3_5 servings

4eggs, hard-boiled and halved - 2 medium onions, chopped - 2 cloves garlic, minced - 1 medium tomato, diced - 1 teaspoon cumin seeds - 1 teaspoon coriander powder - 1/2 teaspoon turmeric powder
1/2 teaspoonred chili powder (optional) - Salt, to taste - 2 tablespoons vegetable oil - Fresh cilantro, for garnish

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Steps

1 Hour

1

1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onions and sauté until they turn translucent.
4. Add minced garlic and sauté for another minute.
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5. Add diced tomato and cook until they become soft and mushy.
6. Add coriander powder, turmeric powder, and red chili powder (if using). Mix well.
7. Add salt to taste and mix again.
8. Add halved eggs to the pan and coat them with the curry mixture.
9. Reduce heat to low and let the eggs simmer in the curry for about 5-7 minutes.
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10. Garnish with fresh cilantro and serve hot with rice or roti.
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Tips:
- Use hard-boiled eggs to prevent them from breaking apart in the curry.
- Adjust the amount of chili powder to suit your desired level of spiciness.
- You can also add potatoes, peas, or other vegetables to the curry if you like.
- Serve with naan or rice for a satisfying meal!