Amritsari Egg Curry

1. 1
   boil · ~10 min

   Boil and peel the eggs.

   1.Place eggs in a saucepan and cover with cold water by 1 inch.

   2.Bring to a rolling boil, then turn off the heat, cover, and let sit for 10 minutes.

   3.Drain and transfer eggs to cold water, then peel and set aside.

   TIPA splash of vinegar in the boiling water helps prevent cracking and makes peeling a breeze.
2. 2
   fry · ~3 min

   Shallow fry the boiled eggs.

   1.Heat 1 tbsp oil in a heavy-bottomed pan over medium heat.

   2.Add the whole boiled eggs and fry, turning gently, until golden spots appear on all sides (2-3 minutes).

   3.Remove eggs and set aside on a plate.

   TIPPat the eggs completely dry before frying — any water will cause the oil to splutter.
3. 3
   temper · ~1 min

   Temper the whole spices.

   1.Add the remaining 1 tbsp oil to the same pan over medium heat.

   2.Once hot, add bay leaf, cardamom, cloves, and cinnamon stick and let them sizzle for 30 seconds.

   3.Add cumin seeds and let them crackle until fragrant (20 seconds).
4. 4
   saute · ~10 min

   Cook the onions until deep golden.

   1.Add the finely chopped onions to the tempered spices.

   2.Sprinkle a pinch of salt to help the onions release moisture.

   3.Sauté on medium heat, stirring often, until deeply golden and jammy (8-10 minutes).

   TIPDon't rush the onions — deep browning is what gives this curry its signature rich colour and sweetness.
5. 5
   saute · ~1 min

   Add ginger-garlic paste and cook briefly.

   1.Add ginger-garlic paste and slit green chilies to the golden onions.

   2.Sauté for 1 minute until the raw smell disappears and the paste turns light golden.
6. 6
   saute · ~8 min

   Cook the tomato masala.

   1.Pour in the tomato puree, stirring well to combine.

   2.Add turmeric, red chili powder, and coriander powder.

   3.Cook on medium-high heat, stirring often, until the mixture thickens and oil separates from the sides (6-8 minutes).

   TIPThe oil separation is your visual cue that the masala is fully cooked and the raw tang is gone.
7. 7
   simmer · ~10 min

   Simmer the curry gravy.

   1.Add 1.5 cups of water and salt, stirring to blend the masala into a smooth gravy.

   2.Bring to a gentle boil, then lower the heat and simmer uncovered for 8-10 minutes until the gravy thickens to your liking.
8. 8
   mix · ~2 min

   Add the fried eggs back to the gravy.

   1.Gently nestle the shallow-fried eggs into the simmering gravy.

   2.Simmer for 2 more minutes so the eggs absorb the flavours.

   3.Sprinkle garam masala on top and turn off the heat.
9. 9
   garnish

   Garnish with fresh coriander leaves and serve hot.

   Transfer to a serving bowl, scatter generous chopped coriander on top. Serve alongside plain rice, jeera rice, or hot tandoori rotis.

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