Anda Seekh Kebab Curry

Ingredients

• 4 Desi eggs, boiled and mashed
• 1/2 cup breadcrumbs
• 1 onion, finely chopped (for kebab)
• 2 green chillies, chopped
• 1 tsp garam masala
• Salt to taste
• Oil for shallow frying
• 1 onion, sliced (for gravy)
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1/2 tsp haldi (turmeric)
• 1 tsp dhania (coriander) powder
• Fresh coriander
• Naan to serve

Method

1. Mix mashed boiled eggs, breadcrumbs, chopped onion, green chillies, garam masala and salt into a firm mixture.
2. Shape into small seekh (finger-shaped) kebabs.
3. Shallow-fry the kebabs in oil until golden on all sides. Set aside.
4. In the same pan, fry the sliced onion until golden, then add ginger-garlic paste and tomatoes.
5. Add red chilli, haldi and dhania powder; cook until the masala thickens.
6. Add 1/2 cup water, place the kebabs in the gravy and simmer for 5 minutes.
7. Garnish with coriander and serve hot with naan.