Kala Masala Egg Curry with Jowar Bhakri

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, reduce 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 vertical slits on each one. Set aside.
2. 2

   Roast and Grind the Masala Paste (Vatap)

   • Heat 1 tbsp of oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the thinly sliced large onion and roast, stirring occasionally, for 10-12 minutes until it turns a deep, uniform brown.
   • Add the garlic, ginger, and dry coconut. Continue to roast for another 4-5 minutes until the coconut is fragrant and golden brown. Be careful not to burn it.
   • Remove the mixture from the heat and allow it to cool down completely.
   • Transfer the cooled mixture to a grinder jar. Add 2-3 tablespoons of water and grind to a very smooth, thick paste.
3. 3

   Prepare the Curry Base

   • Heat the remaining 2 tbsp of oil in the same pan over medium-high heat.
   • Add the mustard seeds and let them splutter. Follow with cumin seeds, hing, and curry leaves. Sauté for 30 seconds until aromatic.
   • Add the finely chopped medium onion and cook for 5-6 minutes until it becomes soft and translucent.
   • Add the ground masala paste (vatap) and sauté for 7-8 minutes, stirring frequently, until it darkens in color and you see oil separating from the sides of the paste.
   • Stir in the tomato puree, turmeric powder, red chili powder, and kala masala. Cook for another 4-5 minutes until the tomatoes are well-cooked and the mixture is fragrant.
4. 4

   Simmer the Curry

   • Pour in 2 cups of hot water and add salt to taste. Stir everything together well and bring the gravy to a boil.
   • Once boiling, reduce the heat to low. Gently slide the slit hard-boiled eggs into the gravy.
   • Cover the pan and let the curry simmer for 6-8 minutes, allowing the eggs to absorb the rich flavors of the masala.
5. 5

   Garnish and Serve

   • Turn off the heat and garnish generously with freshly chopped coriander leaves.
   • Let the curry rest, covered, for at least 5-10 minutes before serving to allow the flavors to meld.
   • Serve hot with jowar bhakri, chapati, or steamed rice.