Egg Rogan Josh, Lavasa Bread and Onion Salad

Instructions

1. 1

   Prepare the Eggs

   • Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes to hard-boil.
   • Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process.
   • Peel the eggs carefully. Using a fork or toothpick, prick each egg 4-5 times all over. This is crucial for flavor absorption.
   • Heat 1 tbsp of mustard oil in a small pan over medium heat. Add the turmeric powder, then gently add the pricked eggs. Sauté for 2-3 minutes until they develop a light golden, slightly crisp skin. Set aside.
2. 2

   Temper the Whole Spices

   • In a heavy-bottomed pot or kadai, heat the remaining 3 tbsp of mustard oil over medium-high heat until it just starts to smoke. This step is important to remove the oil's pungency.
   • Immediately reduce the heat to low and let the oil cool slightly for about 30 seconds.
   • Add the bay leaves, bruised black and green cardamoms, cloves, and cinnamon stick to the oil. Sauté for 45-60 seconds until they become fragrant.
   • Stir in the hing and cook for another 10 seconds.
3. 3

   Build the Gravy Base

   • In a small bowl, mix the Kashmiri red chili powder with 3 tbsp of water to form a smooth paste. This prevents the chili powder from burning.
   • Add this chili paste to the pot and cook on low heat for 1 minute, stirring constantly.
   • CRITICAL STEP: Turn the heat to the absolute lowest setting. Slowly pour in the room-temperature, whisked curd while stirring continuously and vigorously. Do not stop stirring for 2-3 minutes to prevent curdling.
   • Once the curd is fully incorporated, add the fennel powder, dry ginger powder, and salt. Mix well.
   • Increase the heat to medium-low and cook the masala, stirring occasionally, for 8-10 minutes until the oil begins to separate at the edges.
4. 4

   Simmer the Curry

   • Pour in 2 cups of warm water and stir to combine, scraping any bits from the bottom of the pot.
   • Bring the gravy to a gentle simmer over medium heat.
   • Carefully place the shallow-fried eggs into the gravy.
   • Cover the pot, reduce the heat to low, and let it simmer for 10-12 minutes. This allows the eggs to absorb the rich flavors of the gravy.
5. 5

   Finish and Serve

   • Turn off the heat. Sprinkle the garam masala over the curry and gently stir.
   • Let the Egg Rogan Josh rest, covered, for at least 5-10 minutes. This allows the flavors to meld and the characteristic red oil (rogan) to float to the top.
   • Garnish with freshly chopped coriander leaves and serve hot with steamed basmati rice, naan, or roti.