[{"data":1,"prerenderedAt":193},["ShallowReactive",2],{"guide-egg-curry":3},{"id":4,"title":5,"aliases":6,"art":9,"body":10,"cook":147,"description":148,"difficulty":149,"equipment":150,"extension":163,"family":164,"meta":165,"navigation":166,"nonstick":167,"path":168,"photo":139,"prep":169,"region":170,"related":171,"seo":175,"servings":77,"slug":176,"sources":177,"status":184,"stem":185,"texture":186,"tools":188,"wait":139,"__hash__":192},"guides\u002Fguides\u002Fegg-curry.md","Egg curry",[7,8],"anda curry","anda masala","curry",{"type":11,"value":12,"toc":138},"minimark",[13,18,58,62,73,82,91,100,117,126],[14,15,17],"h2",{"id":16},"ingredients","Ingredients",[19,20,21,25,28,31,34,37,40,43,46,49,52,55],"ul",{},[22,23,24],"li",{},"4 large eggs",[22,26,27],{},"1 tbsp neutral oil",[22,29,30],{},"1 onion, finely chopped",[22,32,33],{},"1 tsp grated ginger",[22,35,36],{},"2 garlic cloves, minced",[22,38,39],{},"300 g chopped tomatoes",[22,41,42],{},"½ tsp cumin seeds",[22,44,45],{},"½ tsp each turmeric, ground coriander and garam masala",[22,47,48],{},"¼ tsp chilli powder, optional",[22,50,51],{},"¼ tsp salt",[22,53,54],{},"150 ml water",[22,56,57],{},"1 tbsp chopped coriander",[14,59,61],{"id":60},"method","Method",[63,64,69],"cook-step",{"cue":65,"diagram":66,"number":67,"title":68},"The whites and yolks are fully firm.","boil","1","Hard-cook and peel",[70,71,72],"p",{},"Lower eggs into gently boiling water for 12 minutes, then chill and peel. Keep whole.",[63,74,79],{"cue":75,"diagram":76,"number":77,"title":78},"The onion softens and colours without blackening.","stir","2","Cook the onion base",[70,80,81],{},"Warm oil over moderate heat. Add cumin for 20 seconds, then onion. Cook 8–10 minutes until golden. Add ginger and garlic for 1 minute.",[63,83,88],{"cue":84,"diagram":85,"number":86,"title":87},"The tomato loses its raw, watery texture.","sauce","3","Reduce the tomatoes",[70,89,90],{},"Add tomatoes, turmeric, ground coriander, optional chilli and salt. Cook 8–10 minutes, stirring, until thick.",[63,92,97],{"cue":93,"diagram":94,"number":95,"title":96},"The gravy coats the eggs but remains spoonable.","assemble","4","Simmer with eggs",[70,98,99],{},"Add water and simmer 3 minutes. Add peeled eggs and garam masala and simmer gently for 3–5 minutes to warm through. Finish with coriander.",[101,102,104,107,110],"guide-notes",{"title":103},"Equipment & heat",[14,105,103],{"id":106},"equipment-heat",[70,108,109],{},"Induction, gas and electric all work with compatible cookware. Start over moderate heat, then reduce to a gentle simmer. On induction, avoid boost when reducing a thick sauce. Keep gas flames under the base. Move an electric pan off the ring if the sauce catches.",[70,111,112,116],{},[113,114,115],"strong",{},"Nonstick:"," A nonstick pan suits the gravy over moderate heat.",[101,118,120,123],{"title":119},"Troubleshooting",[14,121,119],{"id":122},"troubleshooting",[70,124,125],{},"Sharp, raw-tasting gravy needs longer tomato cooking before adding water. Tough whites need less simmering after the eggs enter.",[101,127,129,132,135],{"title":128},"About this version",[14,130,128],{"id":131},"about-this-version",[70,133,134],{},"This is an onion-and-tomato North Indian home version. Coconut-based and other regional egg curries use different gravy methods.",[70,136,137],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":139,"searchDepth":140,"depth":140,"links":141},"",2,[142,143,144,145,146],{"id":16,"depth":140,"text":17},{"id":60,"depth":140,"text":61},{"id":106,"depth":140,"text":103},{"id":122,"depth":140,"text":119},{"id":131,"depth":140,"text":128},30,"Hard-cooked eggs warmed in a spiced onion-and-tomato gravy.","Easy",[151,155,157,159,160,162],[152,153,154],"induction","nonstick","pot",[152,156,154],"steel",[158,153,154],"gas",[158,156,154],[161,153,154],"electric",[161,156,154],"md","Around the world",{},true,"A nonstick pan suits the gravy over moderate heat.","\u002Fguides\u002Fegg-curry",15,"North India",[172,173,174],"hard-boiled","tea-eggs","shakshuka",{"title":5,"description":148},"egg-curry",[178,181],{"title":179,"url":180},"Swasthi Shreekanth — Punjabi-style egg curry","https:\u002F\u002Fwww.indianhealthyrecipes.com\u002Fpunjabi-egg-curry-anda-curry-dhaba-style\u002F",{"title":182,"url":183},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fegg-curry",[187],"Firm",[189,190,191],"Saucepan","Deep frying pan","Wooden spoon","Ec0Z41cgZlUIg715fBXfQLZqRkbtIzKA9Cl3I6JrG54",1791339489784]