Bakarkhani, Egg Curry and Masala Chai

Ingredients

• 8 pc Large Egg
• 3 tbsp Vegetable Oil (divided)
• 1 tsp Cumin Seeds
• 2 medium Onion (finely chopped)
• 1.5 tbsp Ginger-Garlic Paste
• 2 pc Green Chili (slit lengthwise)
• 3 medium Tomato (pureed)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1.25 tsp Salt (adjust to taste)
• 1.5 cup Hot Water
• 0.75 tsp Garam Masala
• 1 tsp Kasuri Methi
• 3 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes for perfect hard-boiled eggs.
   • Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process and make peeling easier.
   • Once cool, peel the eggs. Gently make 2-3 shallow slits on each egg with a knife. This is crucial for them to absorb the gravy's flavor.
2. 2

   Shallow-Fry the Eggs

   • Heat 1 tablespoon of oil in a wide pan or kadai over medium heat.
   • Add a pinch of turmeric powder and red chili powder to the oil. This gives the eggs a beautiful color.
   • Carefully add the slit boiled eggs and sauté for 3-4 minutes, turning gently, until they develop a light golden, slightly blistered skin. This adds a wonderful texture.
   • Remove the eggs from the pan and set them aside.
3. 3

   Prepare the Gravy Base (Masala)

Ingredients

• 2 cup Water
• 2 cup Whole Milk (For a rich, creamy texture.)
• 4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
• 1 inch Fresh Ginger (Peeled and coarsely crushed.)
• 4 pods Green Cardamom Pods (Lightly crushed to open them.)
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 5 pcs Black Peppercorns (Lightly crushed.)
• 4 tsp Sugar (Adjust to taste.)

Instructions

1. 1

   Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.

2. 2

   In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.

3. 3

   Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.

4. 4

   Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.

5. 5

   Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.