Tari Wale Ande with Steamed Basmati Rice

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 hard-boiled eggs.
   • Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water for 2-3 minutes to stop the cooking process.
   • Carefully peel the eggs. Using a fork or toothpick, prick the eggs all over. This helps them absorb the gravy flavors. Set aside.
2. 2

   Sauté Aromatics and Build the Masala Base

   • Heat 3 tbsp of oil in a kadai or heavy-bottomed pan over medium heat.
   • Add 1 tsp of cumin seeds and let them splutter for about 30 seconds.
   • Add 2 finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
   • Add 1.5 tbsp of ginger-garlic paste and 2 slit green chilies. Sauté for another minute until the raw aroma disappears.
3. 3

   Cook the Tomato Masala

   • Lower the heat and add the powdered spices: 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 1.5 tsp coriander powder. Stir for 30 seconds until fragrant.
   • Immediately add the puree of 3 tomatoes and 1.25 tsp of salt. Mix well.
   • Cook the masala, stirring occasionally, for about 7-9 minutes, until it thickens and you see oil separating at the edges. This step is crucial for a flavorful gravy.
4. 4

   Simmer the Curry

   • Pour in 2 cups of hot water and stir well, scraping the bottom of the pan to release any flavorful bits. Bring the gravy to a boil.
   • Gently slide the pricked, boiled eggs into the bubbling gravy.
   • Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes. This allows the eggs to absorb the spices from the gravy.
5. 5

   Garnish and Serve

   • Turn off the heat. Stir in 0.75 tsp of garam masala and 1 tsp of crushed kasuri methi.
   • Garnish with 3 tbsp of freshly chopped coriander leaves.
   • Let the curry rest for 5 minutes before serving. This allows the flavors to meld together beautifully.
   • Serve hot with roti, naan, or steamed basmati rice.