Hyderabadi Green Egg Masala with Butter Naan

Instructions

1. 1

   Boil and Prepare Eggs

   • Place the eggs in a saucepan and cover them with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, reduce the heat to a simmer and cook for 10 minutes for perfect hard-boiled eggs.
   • Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process.
   • Once cool enough to handle, peel the eggs and make 2-3 shallow diagonal slits on each one. This helps them absorb the masala. Set aside.
2. 2

   Create the Green Masala Paste

   • In a blender jar, combine the tightly packed coriander leaves, mint leaves, green chilies, soaked cashews, chopped ginger, and garlic cloves.
   • Blend into a very smooth paste. Add 2-3 tablespoons of water if necessary to help the blades move, but keep the paste thick.
3. 3

   Sauté Aromatics and Onions

   • Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom pods.
   • Sauté for about 30-45 seconds until they become fragrant and sizzle.
   • Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and light golden brown.
4. 4

   Cook the Masalas

   • Reduce the heat to low. Add the turmeric powder, coriander powder, and cumin powder. Stir and cook for 1 minute until the raw smell of the spices disappears.
   • Add the prepared green masala paste to the pan. Mix well and cook on low-medium heat for 5-7 minutes, stirring frequently.
   • Continue cooking until the paste thickens, darkens slightly, and you see oil separating from the sides of the masala.
5. 5

   Build the Gravy

   • Turn the heat to the lowest setting. Add the whisked curd (yogurt) and stir continuously and vigorously for 2-3 minutes to prevent it from splitting.
   • Once the curd is fully incorporated, increase the heat to medium and cook until the gravy thickens again and oil surfaces.
   • Pour in 1 cup of water, add salt to taste, and stir well. Bring the gravy to a gentle simmer.
6. 6

   Finish and Serve

   • Gently slide the slit hard-boiled eggs into the simmering gravy. Coat them well with the masala.
   • Cover the pan and let it cook on low heat for 5-6 minutes. This allows the eggs to absorb the rich flavors of the gravy.
   • Turn off the heat. Stir in the garam masala and fresh lemon juice.
   • Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or steamed basmati rice.