Anda curry: Pakistani egg curry with chapatis

Boiled eggs, browned in the pan, then simmered with potatoes in a deeply spiced tomato and yoghurt masala. A cheap, filling Pakistani home favourite, with soft homemade chapatis.

Ingredients

• 8 Eggs
• 45 ml Vegetable oil
• 3 g Cumin seeds
• 2 Onions, finely chopped
• 0.2 Garlic, 3 cloves, crushed
• 15 g Fresh ginger, grated
• 1 Fresh chillies, chopped
• 4 Tomatoes, chopped
• 5 g Ground coriander
• 2 g Ground turmeric
• 2 g Chilli powder
• 100 g Natural yoghurt, whisked
• 400 g Potatoes, peeled, in 3cm chunks
• 5 g Garam masala
• 6 g Salt
• 15 g Fresh coriander, chopped
• 300 g Chapati flour

Method

1. Lower the eggs into boiling water and cook for 9 minutes, then cool in cold water and peel. Prick each one a few times with a fork so the sauce can get in.
2. Mix the chapati flour with a pinch of salt and about 200ml warm water to a soft dough. Knead for a few minutes, then cover and rest.
3. Heat the oil in a large pan, sprinkle in a pinch of turmeric and fry the eggs, turning, until blistered and golden. Lift out.
4. Add the cumin seeds to the oil, then the onions, and fry until deep golden. Add the garlic, ginger and chilli, then the tomatoes, coriander, turmeric, chilli powder and salt, and cook until the oil separates.
5. Turn the heat down and stir in the yoghurt a spoonful at a time so it doesn't split. Add the potatoes and 300ml water, cover and simmer until tender, then add the eggs and garam masala and simmer for 5 minutes more.
6. Divide the dough into 8, roll each out thinly on a floured surface and cook in a hot dry pan for about a minute each side until puffed and spotted brown. Keep warm in a tea towel.
7. Scatter the curry with coriander and serve with the chapatis.