Egg Masala Curry

Instructions

1. 1

   Prepare the Eggs

   • Place eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10-12 minutes to hard-boil them.
   • Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Peel once cool.
   • Gently prick the peeled eggs all over with a fork or toothpick. This helps them absorb the gravy's flavor.
   • Optional but recommended: Heat 1 tsp of oil in a pan. Sauté the boiled eggs with a pinch of turmeric and red chili powder for 2-3 minutes until they are lightly golden. Set aside.
2. 2

   Sauté the Aromatics

   • Heat 3 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Add the cumin seeds and bay leaf. Allow the cumin to splutter for about 30 seconds.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn deep golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
3. 3

   Cook the Masala

   • Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds until fragrant, being careful not to burn the spices.
   • Pour in the tomato puree and add salt. Mix well.
   • Cook the masala over medium heat for 8-10 minutes, stirring occasionally, until it thickens and oil begins to separate from the sides. This is a crucial step for a flavorful gravy.
4. 4

   Simmer the Curry and Finish

   • Pour in 1.5 cups of hot water and stir well, scraping any bits from the bottom of the pan. Bring the gravy to a boil.
   • Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld together.
   • Gently add the prepared hard-boiled eggs to the gravy.
   • Sprinkle garam masala and crushed kasuri methi over the top. Stir gently to combine.
   • Cover and simmer for a final 2-3 minutes. Turn off the heat, garnish with fresh coriander leaves, and let it rest for 5 minutes before serving.