Dahi Anda Curry with Missi Roti

Instructions

1. 1

   Prepare Eggs & Yogurt Base

   • Hard-boil the eggs for 10-12 minutes. Once cooked, transfer them to an ice bath, then peel and set aside.
   • Gently prick the peeled eggs all over with a fork or toothpick. This helps them absorb the flavors of the gravy.
   • In a separate bowl, whisk the room-temperature dahi and besan until no lumps remain. Add the turmeric powder, red chili powder, and coriander powder, and whisk again to form a smooth, spiced yogurt mixture.
2. 2

   Sauté Aromatics

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and bay leaf. Allow them to sizzle and become fragrant, about 30 seconds.
   • Add the finely chopped onion and sauté for 6-8 minutes until it turns soft and golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3. 3

   Incorporate Yogurt Gravy

   • Turn the heat down to the absolute lowest setting. This is a crucial step to prevent curdling.
   • Slowly pour the whisked yogurt mixture into the pan while stirring continuously and vigorously with your other hand.
   • Continue to stir constantly for 3-4 minutes until the gravy thickens slightly and you see specks of oil beginning to separate at the edges. Do not let it come to a rolling boil.
4. 4

   Simmer the Curry

   • Gently stir in 1 cup of warm water and the salt. Mix well and bring the gravy to a very gentle simmer over low heat.
   • Carefully add the pricked, hard-boiled eggs to the gravy.
   • Sprinkle the garam masala and crushed kasuri methi over the top. Gently stir to combine.
   • Cover the pan and let the curry simmer on low for 5-7 minutes, allowing the eggs to soak in the flavors.
5. 5

   Garnish and Serve

   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Let the curry rest for 5 minutes before serving. This allows the flavors to meld together.
   • Serve hot with steamed basmati rice, roti, or naan.