Anda Kali Mirch with Butter Naan

Instructions

1. 1

   Prepare the Eggs

   • Take the 8 hard-boiled and peeled eggs.
   • Using a small knife, make 2-3 shallow slits on the surface of each egg. This is crucial for allowing the gravy to infuse them with flavor.
   • Set the prepared eggs aside.
2. 2

   Sauté Aromatics and Build the Base

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the cumin seeds, bay leaf, and cinnamon stick. Allow them to sizzle for about 30 seconds until they become fragrant.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3. 3

   Cook the Masala

   • Add the tomato puree to the pan along with turmeric powder, coriander powder, and salt.
   • Mix well and cook for 6-8 minutes, stirring frequently, until the masala thickens and you see oil separating at the edges.
4. 4

   Incorporate Yogurt and Black Pepper

   • Reduce the heat to the lowest setting. Add the whisked curd (yogurt) to the pan.
   • Immediately start stirring continuously for 1-2 minutes. This prevents the yogurt from curdling and ensures a smooth, creamy gravy.
   • Once the yogurt is fully incorporated, add the coarsely ground black pepper and mix well.
5. 5

   Simmer the Curry

   • Pour in 1 cup of water, stir to combine, and bring the gravy to a gentle simmer over medium-low heat.
   • Carefully add the slit hard-boiled eggs to the gravy.
   • Cover the pan and let the curry simmer for 5-7 minutes, allowing the eggs to absorb the rich flavors of the masala.
6. 6

   Finish and Garnish

   • Turn off the heat. Stir in the garam masala and crushed kasuri methi for a final burst of aroma.
   • Garnish with freshly chopped coriander leaves.
   • Let the curry rest for 5 minutes before serving hot with roti, naan, or steamed rice.