Anda curry is a tomato curry with eggs poached directly in it near the end.


1 Tablespoon vegetable oil
2-3 cloves garlic, finely chopped
1 medium onion, diced
2 teaspoons coriander seed, ground
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon cayenne
2 pounds tomatoes, chopped
1 teaspoon salt
1/4 cup fresh "coriander leaves" (I wound up subbing in some parsley because I had a brain fart and forgot that this is cilantro. Learn from my mistakes, children.)
1/2 teaspoon garam masala
6-8 large eggs

1. Heat the oil in a sauce pan at medium-high heat.
2. Add the garlic and onion and fry until the onion is soft and translucent.
3. Add the coriander, cumin, and turmeric and cook for another minute.
4. Add the cayenne, tomatoes, and salt and bring to a boil, then reduce to a simmer and cook for 10 minutes.
5. Lower the heat and stir in the "coriander" and garam masala (not too much or the next step will take too long like it did for me).
6. Gently break the eggs into the curry without breaking the yolks. Cover the saucepan with a lid and cook for around 3-4 minutes, or until the eggs are where you want them. Serve hot.

The anda curry, a chickpea salad, and a stack of fresh pita.