Egg Curry (Anda Di Sabjee)

PREP : 10 mins

COOK : 30 mins

This is definitely a dish that becomes a talking point when you serve it. Reading their crestfallen faces, I once told my dinner guests that I'd forgotten to buy the meat for the curry and all I had was eggs. They were not happy... until they tried it.

Simply put, this is a fragrant tomato masala sauce cooked with some whole hard boiled eggs that is just beautiful. It's simple, rustic, high in protein, quick to make and is a great value meal that tastes fab.

Ingredients

4-5 free range eggs

1 tbsp oil

7cm cassia bark

3 cardamom

3 cloves

1 onion, blended

2 garlic cloves

5cm piece ginger

1 green chilli

200g tinned tomatoes

1 tsp salt

1 tsp turmeric

1 tsp chilli powder

1 tsp garam masala

handful of fresh coriander, finely chopped

Method

Place 4-5 eggs in a pan of cold water and bring to the boil. When boiling leave to cook for 3 minutes until the eggs are cooked through

Remove the eggs and place under a cold tap. Remove the shells and set to one side until cooled. Prick all over with a folk.

Heat the oil in a pan on a gentle heat. Add the cardamom, cloves and cassia and the boiled eggs to brown and add a little colour. Remove and place on kitchen roll.

Blend the onions and add to the oil with the whole spices stir to brown on a gentle heat. If the onion sticks turn the heat down and add a dash of hot water and continue to cook for about 15 minutes.

Blitz the ginger, garlic and chillies stir and cook for about 5-6 minutes.

Blend the tomatoes and add to the pan along with the salt, tumeric and chilli powder.

Stir together and cook until the tomatoes and onions produce a thick masala paste.

Once the masala sauce has cooked gently stir in the whole boiled eggs and about 100ml of water and leave to simmer for a few minutes. You can cook this in advance and leave for the flavours to soak into the eggs.

Stir in the fresh coriander, garam masala and serve.