Egg Pouch Curry

Instructions

1. 1

   Prepare the Gravy Base

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-45 seconds until they sizzle and become fragrant.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
2. 2

   Cook the Masala

   • Reduce the heat to low. Add turmeric powder, red chili powder, coriander powder, and cumin powder. Stir continuously for 30 seconds to prevent burning.
   • Immediately pour in the tomato puree and add the salt and optional sugar. Mix everything well.
   • Increase the heat to medium and cook the masala, stirring frequently, for about 8-10 minutes. Continue until the mixture thickens and you see oil separating from the sides of the pan.
3. 3

   Simmer the Gravy

   • Pour in 1.5 cups of warm water and stir to combine, scraping any bits from the bottom of the pan.
   • Bring the gravy to a gentle boil, then reduce the heat to the lowest setting. Cover the pan and let it simmer for 5-7 minutes for the flavors to meld together.
4. 4

   Create the Egg Pouches

   • Uncover the pan and ensure the gravy is at a very gentle simmer, not a rolling boil. This is crucial for the eggs to set properly.
   • Crack one egg into a small bowl. Gently lower the bowl to the surface of the gravy and slide the egg in.
   • Repeat this process for the remaining eggs, spacing them out evenly in the pan.
   • Do not stir the gravy after adding the eggs.
5. 5

   Poach the Eggs

   • Cover the pan with a lid and let the eggs poach on low heat for 5-7 minutes.
   • For runny yolks, cook for 5 minutes. For firm, set yolks, cook for 7-8 minutes. The whites should be completely opaque and set.
   • You can gently spoon some hot gravy over the yolks during the last minute of cooking to help them set on top.
6. 6

   Garnish and Serve

   • Turn off the heat. Sprinkle the garam masala and crushed kasuri methi evenly over the curry.
   • Garnish with freshly chopped coriander leaves.
   • Let it rest for 2 minutes before serving. To serve, carefully spoon out each egg pouch with a generous amount of gravy.
   • Serve hot with roti, naan, or steamed basmati rice.