Recipe - Anda Masala by Suhel Johar

Ingredients:

8 large eggs

3 to 4 medium-size ripe tomatoes, halved through their equators

3 tbsps vegetable oil

2 cups finely chopped onions

6 garlic cloves, finely grated or minced

2 tbsps grated fresh ginger

½ tsp cumin seeds

1 (3-inch) cinnamon stick

8 cardamom pods, lightly crushed with the flat side of a knife

2 tsps ground coriander

1 tsp ground cumin

1 tsp ground turmeric

¼ tsp red pepper flakes

¼ tsp ground black pepper

2 tsps sea salt

½ cup boiling water

1 to 2 tsps garam masala, to taste

3 tbsps finely chopped coriandee leaves

 

Method:

Hard-boil the eggs. Let cool, then crack and peel. Reserve.

Fry the eggs in a wok, until they are golden brown

Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes so tomato pulp falls into bowl. Discard skins. Measure out 2 cups tomato purée.

Heat oil in a large skillet over medium-high heat. Stir in onions and cook until deeply golden brown.

Stir in garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in cinnamon and cardamom and cook another 1 minute. Stir in coriander, cumin, turmeric, red pepper flakes and black pepper, then add tomato purée.

Cook, stirring frequently, until sauce is thick and fat begins to separate, about 10 minutes.

Stir in salt and boiling water.

Reduce heat to medium and simmer, covered, until sauce is thick.

When ready to serve, bring sauce back to a simmer over low heat, stir in garam masala, and gently add eggs to sauce. Simmer just long enough to heat eggs through.

Top with coriander leaves and serve with rice or rotis.