FOOD + DRINK
A GOOD EGG CONT .
Anda Egg Curry Recipe by : Chef Rohit Ghai , critically-acclaimed chef of Kutir in Chelsea and Manthan in Mayfair
Serves : 2 Ingredients :
• 4 to 5 eggs
• 70 ml rapeseed oil
• 200g sliced onions
• 100g sliced tomatoes
• 2 chopped green chillies
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• Salt to taste
• 150ml water
• 1 tbsp fresh chopped coriander
• 1 tsp dry fenugreek leaves
• 1 tsp Kashmiri red chilli powder
• 1 tbsp coriander powder
• 1 / 2 tsp turmeric powder
• 1 / 2 tsp cumin powder
• 1 / 2 tsp garam masala powder
• 1-2 small bay leaves
• 1 cinnamon stick
• 4 green cardamoms
• 2 cloves
• 2 black cardamom
• Coriander leaves to serve
Method : 1 . Boil the eggs for 9 minutes and chill in cold water .
2 . Heat 1 tbsp oil and add the bay leaf , cinnamon , green cardamoms , black cardamoms and cloves . Once they start to crackle , add the sliced onions and cook over medium heat until they turn a light golden brown .
3 . Add the garlic and ginger and cook for another 2 - 3 minutes until the raw aroma of the ginger and garlic disappears .
4 . Add the chopped green chilli , powder spices – except dry fenugreek and garam masala – and the salt .
5 . Then add tomatoes and sauté until the mixture turns mushy .
6 . Cook everything together until there is a strong aroma and the mixture leaves the sides of the pan .
7 . Pour water just as needed to make a gravy . If you like your sauce creamier , you can add a spoon of Greek yoghurt .
8 . Cook until the curry thickens and oil begins to separate .
9 . Remove the shell of the boiled eggs and prick with a fork .
10 . In another non-stick pan , heat 1 tbsp oil and add a pinch of turmeric powder and salt . Add the eggs and sauté until golden .
11 . Add the eggs to the curry and cook for another 4 - 5 minutes .
12 . Sprinkle chopped coriander leaves and serve with paratha or plain rice .
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