Whole Egg Masala (Ande ki Kari)

Looking for something to do with all those hard cooked eggs? Tired of deviled eggs and egg salad sandwiches. Here’s a way to use them for dinner, and no one will complain.

I often make chicken masala, one of my favorite Indian dishes, but you can use other protein sources instead. This recipe uses eggs, but you could substitute tofu for a vegan dish. The recipe was adapted from Classic Indian Cooking, by Julie Sahni. Don’t be put off by the long list of ingredients. Most of them are spices, and combine quickly. The tedious part is browning the onions. It’s vital to arrive at the point where they’re very soft but not burned.

I like to serve it with a vegetable dish such as muttar paneer (peas and fresh cheese), veggie korma, or cauliflower and green onions with turmeric and black mustard seeds. Add a raita (cucumbers in yogurt) and brown basmati rice or chapatis for a complete meal. Then invite me over, please!

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Vegetable Korma

This recipe is adapted from The 30-Minute Vegetarian Indian Cookbook, by Mridula Baljekar. I would like to put in a plug for this book. I absolutely love Indian food, but the long preparation time most dishes require isn’t compatible with my busy schedule. Baljekar simplifies traditional recipes to the point where I can make them every week. For this, the author deserves a medal!

This is wonderful with fresh warm chapaties for scooping. (Silverware isn’t used in most parts of India. Instead, you scoop with your right hand.) I serve it as an accompaniment to a meat dish, but you could give it top billing in a vegan meal.

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