Egg Gravy with Egg Fried Rice

Instructions

1. 1

   Prepare the Eggs

   • Using a knife, make 2-3 shallow, lengthwise slits on each hard-boiled egg. This helps them absorb the gravy's flavor.
   • In a pan, heat 1 tsp of oil over medium heat. Add a pinch of turmeric and red chili powder.
   • Gently sauté the slit eggs for 2-3 minutes until they develop a light golden, slightly crisp layer. Remove from the pan and set aside.
2. 2

   Temper Spices and Sauté Aromatics

   • In the same pan, add the remaining oil and heat over medium flame.
   • Add cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for 30-40 seconds until the cumin seeds splutter and the spices become fragrant.
   • Add the finely chopped onions. Sauté for 8-10 minutes, stirring frequently, until they are deeply golden brown. This step is crucial for the gravy's rich flavor.
   • Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3. 3

   Cook the Masala Base

   • Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds to prevent burning.
   • Immediately pour in the tomato puree and add the salt. Mix everything well.
   • Cook the masala over medium heat for 7-8 minutes, stirring occasionally. Continue cooking until the mixture thickens and you see oil separating from the sides of the pan.
4. 4

   Simmer the Curry

   • Pour in 1.5 cups of warm water and stir thoroughly to combine, scraping any bits from the bottom of the pan.
   • Bring the gravy to a gentle boil.
   • Carefully slide the sautéed eggs into the gravy.
   • Cover the pan, reduce the heat to low, and let it simmer for 8-10 minutes. This allows the eggs to absorb the flavors of the curry.
5. 5

   Finish and Garnish

   • Turn off the heat. Sprinkle the garam masala over the curry and stir gently.
   • Garnish with freshly chopped coriander leaves.
   • Let the egg gravy rest for 5 minutes before serving. This helps the flavors to meld together.