Awadhi Egg Masala

Instructions

1. 1

   Place eggs in a saucepan and cover with cold water. Bring to a boil, then cook for 10 minutes. Drain and place in ice water to cool before peeling. While eggs are boiling, soak the cashew nuts in 1/2 cup of hot water for 15 minutes. Drain the cashews and blend them with 2-3 tablespoons of fresh water to make a very smooth paste. Set aside. Soak the saffron pinch in 2 tablespoons of warm milk.

2. 2

   Gently prick the peeled, hard-boiled eggs all over with a fork. Heat 1 tablespoon of ghee in a wide pan over medium heat. Add the eggs and sauté for 2-3 minutes, until they develop a light golden, slightly blistered skin. Remove from the pan and set aside.

3. 3

   In the same pan, add the remaining 2 tablespoons of ghee. Heat over medium flame. Add the whole spices: bay leaf, green cardamom, cloves, and cinnamon stick. Sauté for about 30 seconds until fragrant. Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they turn soft and light golden brown. Add the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.

4. 4

   Add the powdered spices: turmeric powder, Kashmiri red chili powder, and coriander powder. Stir and cook for 30 seconds. Pour in the tomato puree. Cook for 4-5 minutes, stirring, until the masala thickens and oil begins to separate at the edges. Reduce the heat to low. Add the whisked yogurt, stirring continuously and quickly for 1-2 minutes to prevent it from curdling. Cook until the oil surfaces again.

5. 5

   Stir in the prepared cashew paste and cook for 2-3 minutes, until the mixture thickens. Slowly pour in 1.5 cups of warm water and add the salt. Mix well to combine, ensuring there are no lumps. Bring the gravy to a gentle simmer. Gently place the sautéed eggs into the gravy. Cover the pan and let it simmer on low heat for 8-10 minutes.