Badami Anda Curry with Taftan

Instructions

1. 1

   Prepare Almonds and Eggs

   • Soak the almonds in 1 cup of hot water for 20-30 minutes. After soaking, peel the skins off.
   • Transfer the peeled almonds to a grinder. Add 2-3 tablespoons of water and grind to a very fine, smooth paste. Set aside.
   • Gently prick the peeled hard-boiled eggs all over with a fork or toothpick. This helps them absorb the flavors of the gravy.
2. 2

   Shallow-Fry the Eggs

   • Heat 1 tablespoon of ghee in a wide pan or kadai over medium heat.
   • Carefully add the pricked eggs and sauté for 2-3 minutes, turning them gently, until they develop light golden-brown spots. This step adds a pleasant chewy texture to the eggs.
   • Remove the eggs from the pan and set them aside.
3. 3

   Sauté Aromatics

   • In the same pan, add the remaining 2 tablespoons of ghee.
   • Once the ghee is hot, add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for about 30 seconds until they become fragrant.
   • Add the finely chopped onions. Cook on medium-low heat for 10-12 minutes, stirring frequently, until they are deep golden brown. This is a crucial step for the authentic Mughlai flavor.
   • Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
4. 4

   Build the Masala

   • Add the tomato puree and cook for 4-5 minutes until it thickens and you see oil separating at the edges of the masala.
   • Add the powdered spices: turmeric powder, Kashmiri red chili powder, and coriander powder, along with the salt. Mix well and cook for 1 minute.
   • Now, add the prepared almond paste. Stir continuously and cook for 3-4 minutes until the paste is well-cooked and releases a nutty aroma.
5. 5

   Create the Gravy

   • Reduce the heat to the lowest setting. Add the whisked curd (yogurt) to the pan, stirring continuously and vigorously for 2 minutes to prevent it from curdling.
   • Once the curd is fully incorporated, you can increase the heat to medium. Cook for another 3-4 minutes until oil begins to surface again.
   • Pour in 1.5 cups of water and add the optional sugar. Stir well to combine and bring the gravy to a gentle boil.
6. 6

   Simmer and Finish

   • Gently slide the shallow-fried eggs into the simmering gravy.
   • Cover the pan and let the curry simmer on low heat for 5-7 minutes. This allows the eggs to absorb the rich flavors of the gravy.
   • Turn off the heat. Stir in the garam masala and crushed kasuri methi.
   • Let the curry rest for 10 minutes before serving. Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or jeera rice.