Anda Masala is a very tasty and warm Indian dish prepared by using boiled eggs simmered in a thick, spicy tomato-based gravy. The recipe of Anda Masala is very popular as it is not only simple but also rich in taste. It can be served at any hour of the day-whether it is breakfast, lunch, or dinner. It is full of proteins from the eggs and bold spices, so it is a comfort dish to combine with rice, roti, or naan. The Anda Masala recipe begins with boiling eggs and then allowing those to set. The gravy is prepared by saut ing onions, tomatoes, and a mix of aromatic spices, including cumin, turmeric, red chilli powder, and garam masala. Then, once the masala gets properly cooked, boiled eggs are added to the gravy and simmered to absorb all the wonderful flavours. The great thing about this recipe for Anda Masala is that it has spice balance and gravy richness. And what's more interesting is that you can increase your spice levels to taste buds-it could be quite mild or really fiery. For a burst of flavour, garnish fresh coriander leaves or serve it with yoghurt on the side. Whether you want a quick and easy dinner or perhaps a deliciously flavoured dish to present to your guests, this Anda masala recipe will surely become the hit of the day. It's such a versatile, satisfying dish that teams the richness of eggs with Indian spices' warmth into each bite!

• 4 eggs
• 1 tsp ginger garlic paste
• Coriander
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1 onion
• 3 tbsp cooking oil
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 2 tomato

• Anda Masala is one of the delicious dishes that mixes boiled eggs in a thickly spiced tomato-based gravy.
• It is so popular as it is easy to make, inexpensive, and tasty. So, here comes a recipe detailing how this egg curry goes along with roti or naan, and rice.
• Let's start with hard-boiling four eggs. Place the eggs in a pot and cover them with cold water, then bring to a boil. Let the eggs cook at a reduced heat for around 10-12 minutes.
• Then drain and transfer the eggs to an ice bath, and let them cool until they can be peeled. Remove the shells and leave.
• Now fry the boiled eggs. In a large pan, heat two tablespoons of oil over medium heat. When the oil is hot, pour the peeled eggs into it as much as possible very carefully.
• The peeled, boiled eggs would be shallow fried until they turn some appetising golden brown on both sides.
• This enhances their flavour but adds a delightful texture to it. After frying them, take them out of the pan and keep them aside.
• Add a tablespoon of oil to the pan if it is necessary, then saut one finely chopped onion. Let the onion turn golden brown- a time to take 4-5 minutes.
• This is an essential step because this will be the base of your curry; it provides the most profound flavour.
• Add ginger-garlic paste to the saut ed onion mix. This mixture has to be cooked for nearly two minutes till the raw aroma of the ginger and garlic disappear as their fragrance infuses the oil.
• Ginger and garlic are staples in Indian cooking. These add all the warmth and depth to the dish.
• Add two finely chopped tomatoes to the pan and stir them well. Cook till the tomatoes soften and become mushy, which should take about 5-7 minutes.
• The ingredients allow you to create a rich tomato base for the gravy that will surround the eggs.
• After the tomatoes have softened down, it's time to spice things up.
• Sprinkle in half a teaspoon of turmeric powder, one teaspoon of red chilli powder, one teaspoon of coriander powder, and half a teaspoon of garam masala.
• Mix the spices with the onion-tomato mixture and allow it to cook for yet another 2-3 minutes.
• This will give it sufficient time to mingle well with the base, thus giving the gravy the correct aroma and colour.
• Once the spices have been well mixed, add a cup of water to the pan. Bring this mixture to a boil, then reduce the heat to a simmer.
• Let it simmer for about 5 minutes, when all the flavours should have melded together well. Water will also cause gravy to be thicker for better egg coating.
• Once cooked, place the fried eggs in the gravy without breaking them. She cooks the eggs in the gravy for another five minutes.
• When reaching this stage of cooking, she allows the eggs to absorb the rich flavours and sourness from the tomatoes.
• Finally, garnish your Anda Masala by sprinkling freshly chopped coriander leaves, which do not do much more than burst the freshness of the dish.
• This very easy yet bright garnish will elevate the presentation to a higher level and enhance the flavour profile.It goes well served hot with roti, naan, or rice.
• It is one of those satisfying meals where the spice of the gravy is balanced out with the softness of boiled eggs.
• This recipe of Anda Masala is really easy to prepare, but it is also a very wholesome dish that brings a warm feeling to any table.