Egg Masala with Ukda Tandul

Instructions

1. 1

   Prepare the Eggs

   • Take the peeled, hard-boiled eggs and gently make 2-3 shallow diagonal slits on each one. This is crucial for them to absorb the gravy's flavors.
   • Heat 1 tablespoon of oil in a wide pan or kadai over medium heat. Add the slit eggs and sauté for 2-3 minutes, turning gently, until they develop a light golden, slightly crisp layer. Remove and set aside.
2. 2

   Sauté the Aromatics

   • In the same pan, add the remaining 2 tablespoons of oil. Once hot, add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are well-browned. This step is key to developing a deep, rich flavor.
   • Add the ginger-garlic paste and slit green chillies. Cook for another 1-2 minutes until the raw aroma disappears.
3. 3

   Build the Masala

   • Reduce the heat to low. Add the turmeric powder, red chilli powder, and coriander powder. Stir for 30-45 seconds until the spices are fragrant, being careful not to burn them.
   • Pour in the tomato puree and add the salt. Increase the heat to medium and cook for 6-8 minutes, stirring occasionally. Continue cooking until the masala thickens and you see oil separating at the edges.
4. 4

   Simmer the Curry

   • Pour in 1.5 cups of warm water and stir well 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. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the eggs to soak up all the delicious flavors.
5. 5

   Finish and Garnish

   • Uncover the pan. Sprinkle the garam masala and crushed kasuri methi over the curry. Give it a final gentle stir to incorporate.
   • Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving to allow the flavors to meld.
   • Serve hot with roti, naan, or steamed basmati rice.