Ande Ki Kare Curried Eggs Recipe

Ingredients for Ande Ki Kare Curried Eggs

• 6 hard-boiled eggs, peeled
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 tablespoon grated ginger
• Garlic Cloves
• 2 bay leaves
• Crushed Tomatoes
• Ground Turmeric
• 1 teaspoon chili powder (adjust to your spice preference)
• Ground Cumin
• Ground Coriander
• 1/2 teaspoon garam masala

How to Make Ande Ki Kare Curried Eggs

1. Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat.
2. Add 1 medium onion (finely chopped), 1 tablespoon grated ginger, 2 cloves garlic (minced), and 2 bay leaves. Cook for 4-5 minutes, or until the onion is softened and translucent.
3. Stir in 1 (14.5 ounce) can diced tomatoes (undrained), 1 teaspoon turmeric powder, 1 teaspoon chili powder (adjust to your spice preference), 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon salt, and 1 cup of water.
4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 5 minutes, allowing the flavors to meld.
5. Gently add 6 hard-boiled eggs (peeled) and 1/2 teaspoon garam masala to the sauce. Simmer for 1-2 minutes, or just until the eggs are heated through. Do not overcook.
6. Garnish with fresh cilantro (optional) and serve hot with rice or naan bread.