Famous Indian Anda Curry (indian Egg Curry)
Here is my take on simple basic Indian egg curry or just plain egg masala. It's easy to make so you can prepare this if you are expecting a large number of guests.
4 Eggs hard boiled
1 large onion finely chopped
5 to 6 Cashew nuts soaked in water
1 Tsp garam Masala
1 and half tsp Meat masala or Egg curry masala
Coriander for garnishing
2 tbsp Oil
1 tbsp ginger garlic paste
Salt to taste
2 Dried red chilies
Blend Tomatoes and cashew nuts to a smooth paste and keep aside.
Heat oil in a pressure cooker add red chilies followed by onions saute till they turn golden brown and add ginger garlic paste
Saute for a few minutes more and add the tomato-cashew nut puree and mix well. Stir in the meat masala and salt; add a little water and pressure cook this masala for about 10 minutes. (Approximately 5 to 6 cooker whistles)
Turn off the heat and wait for the cooker temperature to come down. Check the masala, for seasoning. The masala should be of saucy consistency, if it's too thin, cook on high heat without lid till the masala reaches the right consistency
Now turn on the heat and add the boiled eggs and saute for a minute, add the garam masala and cook for a minute more on medium heat.
Garnish with coriander. Tastes great with Rotis, steamed rice or pav (bread)