Punjabi Anda Masala Handi

Ingredients

• 6 Desi eggs, boiled and peeled
• 3 tbsp oil or ghee
• 2 onions, finely chopped
• 3 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2 green chillies, slit
• 1 tsp red chilli powder
• 1 tsp haldi (turmeric)
• 1 tsp dhania (coriander) powder
• 1 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek)
• Salt to taste
• 1/2 cup water
• 2 tbsp cream (optional)
• Fresh coriander, chopped

Method

1. Boil the eggs for 10 minutes, cool, peel and lightly fry in a little oil until golden spots appear. Set aside.
2. Heat oil in a handi or deep pan and fry the onions until golden brown.
3. Add ginger-garlic paste and fry for 1 minute, then add tomato puree and cook until the oil separates.
4. Add red chilli, haldi and dhania powder with a splash of water; cook the masala for 5 minutes.
5. Add 1/2 cup water, cover and simmer 5 minutes until the gravy thickens.
6. Gently add the fried eggs, cover and cook on low heat for 5 minutes so the eggs absorb the masala.
7. Stir in garam masala, kasuri methi and cream. Garnish with fresh coriander and serve hot with naan or roti.