Anda Chana Curry (Egg and Chickpeas Curry)

 

There was an urgent request to make "Egg Chana" ... what in the world is Egg Chana? It is a wrong name I tell you! It is a controversy! A wannabe Desi must have done this to destroy a perfect traditional Lahori delicacy's name. It is Anda Chana or Anda Chholay okay?! Make no mistake, folks. These sell like hot cakes in the Lahori street food scene. Perfectly puffed Bhaturay accompany this flavorful curry/gravy (whichever consistency you prefer). I give you --- Anda Chana Curry!

INGREDIENTS

Canned chickpeas, 5 cups, rinsed well
Chicken stock, 1 cup OR chicken bouillon cubes, 2
Fried onions, 1 cup
Ginger garlic paste, 2 tablespoons
Cumin powder, 1 tablespoon
Cumin seeds, 1 tablespoon
Red chili flakes, 1 teaspoon (more acc to spice preference)
Cinnamon stick, 1 inch piece
Bay leaf, 1 inch big
Black cardamom, 2 pods 
Coriander (dhaniya) powder, 1 tablespoon
Red chili powder, 1 teaspoon (more acc to spice preference)
Garam masala, 1/2 tablespoon
Turmeric powder, 1/2 tablespoon
Amchoor (mango powder), 1/2 tbsp
Yogurt, 1/2 cup
Salt, acc to taste
Green chilies, a handful
Fresh chopped cilantro (dhaniya) 1 cup

Hard boiled eggs, 5 or more
Red chili flakes, 1 tsp (or acc to spice preference)
Cumin seeds, 1 tsp
Oil, 3 tbsp

LETS GET COOKIN'

1. Boil 5 cups canned chickpeas for a few minutes with 1 cup chicken stock (OR 2 chicken cubes). Mash 1/4th of the chickpeas with a cooking spoon. Set aside. 

2. In a deep cooking pot, add 2 tablespoons ginger garlic paste and 1 cup fried onions. Add 3/4 cups of oil and start frying on medium heat. 

3. Add whole spices: 1 tbsp cumin seeds, 1 tsp red chili flakes (more if needed), 1" piece of cinnamon stick, 1 inch big bay leaf, and 2 pods of black cardamom (big kali ilaichi). Fry these for half a minute.

4. Add powdered spices: 1 tbsp coriander (dhaniya) powder, 1 tbsp cumin powder, 1/2 tbsp garam masala powder, 1/2 tbsp turmeric powder, 1 tsp (or more acc to preference) red chili powder. Mix well and cook for half a minute.

5. Add 1/2 cup yogurt and cook well until a brown gravy forms. 

6. Add 1 cup tomato puree and cook all the way until oil separates. 

7. Add chickpeas and fry well for a good two minutes, and then fill water for gravy. Throw in a handful of green chilies and simmer cook until gravy is formed. Throw in fresh chopped cilantro (dhaniya) and turn off the heat. Let the cilantro aroma infuse. 

8. In a frying pan, add 3 tbsp oil, 1 tsp each of cumin seeds and red chili flakes, and bring to gentle heat. Cut peeled hard boiled eggs into halves and set the halves yolk side down in the pan. Bring to a gentle sizzle and fry for a minute before turning and frying the other side. The eggs will fry to a slight brown shade. 

9. In a serving dish, dish out the chickpeas gravy. Add the fried eggs with all of the spice tempering as a garnish. Serve with naan or bhaturas.