Egg Fry with Awadhi Spices with Lemon Wedge

Instructions

1. 1

   Boil the eggs: Place eggs in a saucepan and cover with cold water by at least 1 inch. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let it stand for 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process and make peeling easier. Peel the eggs and slice them in half lengthwise.

2. 2

   Sauté aromatics: Heat ghee in a wide, non-stick pan over medium heat. Add the finely chopped onion and sauté for 5-6 minutes until soft and light golden brown. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.

3. 3

   Prepare and cook masala: In a small bowl, combine the turmeric powder, Kashmiri red chilli powder, coriander powder, fennel powder, garam masala, mace powder, nutmeg powder, and salt. Add 2 tablespoons of water and mix to form a smooth paste. This prevents the spices from burning.

4. 4

   Cook the spice paste: Lower the heat, add the prepared spice paste to the pan, and cook for 1-2 minutes, stirring continuously, until the paste is fragrant and you see the ghee starting to separate at the edges.

5. 5

   Fry the eggs: Gently place the egg halves, cut-side down, into the masala. Let them fry undisturbed for 2-3 minutes, allowing them to develop a light, flavorful crust.

6. 6

   Finish and garnish: Carefully flip the eggs and cook for one more minute. Turn off the heat. Drizzle with fresh lemon juice. Garnish generously with chopped coriander leaves and serve immediately.