Slow Cooker Egg Curry Recipe

Slow Cooker Egg 'Curry'
Punjabi Style Anda Masala
Submitted By: Taz


8 Hard Boiled Eggs (Anda) - peeled
4 medium Yukon Gold Potatoes (Aloo) - peeled and cut into 1 ½ - 2 inch 'cubes'
2 cloves Fresh Garlic (Leh-sun) - minced
1 Large Red Onion (Pyaz) - minced
1 inch piece Fresh Ginger (Adrak) - minced
1 (14.5 oz) Can Diced Tomatoes and their juice (Tamatar)
1 (14.5 oz) Can Tomato Purée (Tamatar)
2 tsp Cumin Seed (Jeera) - roasted and ground into a fine powder
2 tsp Kashmiri Chile Powder -OR- Paprika (Kashmiri/Deghi Mirch)
2 tsp Turmeric Powder (Haldi)
1 tsp Garam Masala
Kosher Salt (Namak) to taste
1-2 tsp Red Chile Powder (Lal Mirchi) - if you want it 'extra spicy'
1 tsp Granulated Sugar (Chini) - cuts the acidity of the tomatoes
¼ tsp Dried Fenugreek Leaves (Kasuri Methi)

  1. Place the potatoes, garlic, onion, ginger, diced tomatoes, tomato purée, ground cumin, Kashmiri chile powder/paprika, turmeric, salt to taste (apx 1 ½ tsp), and red chile powder (if using) in a 5 quart slow cooker (Crock-pot®) and thoroughly combine
  2. Set cooker to low, cover, and allow to cook for 7 - 8 hours (on high 4 - 4 ½ hours) until potatoes are tender
  3. At this point, you need to check the flavor - Tomatoes are acidic and depending on the brand, they may be too 'tart' for some; If the dish is too acidic for you add the granulated sugar to the dish to 'smooth out' the tomato 'bite' if desired - Adjust seasoning with additional salt if needed
  4. Add the garam masala and thoroughly combine - Add the peeled hard boiled eggs to the mixture (make sure they are completely submerged) and allow to cook on low for another hour (30 - 45 minutes on high) without the cover to reduce gravy and heat/flavor the eggs
  5. Serve hot along with basmati rice, chapatti or naan, plain yogurt or raita, or part of any Indian meal
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