Authentic Indian Egg Curry

• 2 medium Onion
• 400 grams Canned tomatoes
• 150 grams Green peas
• 2 clove Garlic
• 4 Eggs
• 1 tsp Cumin seeds
• 1/2 tsp Turmeric
• 1 tbsp Coriander powder
• 1/4 to 1/2 teaspoon Cayenne pepper powder
• 1 tbsp Garam masala
• 150 ml Heavy cream (or yogurt)
• 1 handful Fresh coriander leaves
• 200 ml Water
• 1 Salt (to taste)

1. Slice the onions thinly.
2. Chop the garlic finely.
3. Parboil the green peas.
4. You can use yellow or red onions.
5. Heat some oil in a pan and add the cumin seeds.
6. Leave until the popping sounds stop.
7. Add the garlic and stir-fry until lightly browned.
8. At the same time, start hard-boiling the eggs.
9. When they're cooked put them in cold water and peel.
10. (There are only 3 eggs in the photo, but I added another one later.)
11. Add the onion to the frying pan and stir-fry for 2 to 3 minutes.
12. When the onion is cooked add the turmeric, coriander powder, garam masala and cayenne pepper, and mix well.
13. Add the canned tomato and mix again.
14. Add the green peas, and mix.
15. Add 200 ml of water and bring to a boil.
16. Simmer for 10 to 15 minutes over low heat.
17. Add the cream and mix.
18. Simmer for 2 to 3 minutes.
19. Taste and add salt as needed (I usually use a generous amount).
20. Put 3 eggs in the pan, cover them with the curry sauce and warm through for 2 to 3 minutes.
21. Quarter the remaining egg, and use to decorate the curry along with the fresh coriander leaves.
22. Egg curry is called Anda Curry in Hindi.

onion, tomatoes, green peas, clove garlic, eggs, cumin, turmeric, coriander powder, cayenne pepper, garam masala, cream, coriander, water, salt

Taken from cookpad.com/us/recipes/168952-authentic-indian-egg-curry (may not work)