Egg Lazeez

1. 1
   boil · ~10 min

   Boil and prepare the eggs.

   1.Place eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil.

   2.Lower heat slightly and boil for 8-10 minutes for firm yolks.

   3.Drain hot water and transfer eggs to a bowl of cold water to cool completely.

   4.Peel the eggs and prick them lightly all over with a fork. Set aside.

   TIPPricking the eggs helps the gravy flavors seep into the whites.
2. 2
   saute · ~15 min

   Cook the onion-tomato base.

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

   2.Add cumin seeds, cardamom, cloves, and cinnamon. Sauté until fragrant (30 sec).

   3.Add chopped onions and sauté until deep golden brown (7-8 min).

   4.Add ginger, garlic, and green chili. Sauté until raw smell disappears (1 min).

   5.Add chopped tomatoes, turmeric, chili powder, and salt. Cook until tomatoes are soft and oil separates (5-6 min).

   TIPBe patient with the onions — a deep, even browning is what gives the gravy its rich color and sweetness.
3. 3
   mix · ~5 min

   Blend to a smooth paste.

   1.Remove the pan from heat and let the mixture cool for 5 minutes.

   2.Discard the cinnamon stick, cardamom pods, and cloves if you can find them.

   3.Transfer the onion-tomato mixture to a blender and blend to a smooth, silky paste, adding 2-3 tbsp water if needed.

   TIPFor an extra-velvety restaurant-style gravy, strain this paste through a sieve after blending.
4. 4
   simmer · ~7 min

   Simmer the masala gravy.

   1.Return the pan to low heat. Add the remaining 1 tbsp ghee.

   2.Pour the blended paste back into the pan. Stir well.

   3.Add cumin powder. Cook the mixture over low heat, stirring frequently, for 5-7 minutes until it thickens and releases a rich aroma.

   TIPKeep the heat low — a splash of splatter can be avoided by using a lid partially.
5. 5
   mix · ~6 min

   Incorporate the yogurt.

   1.Turn the heat to the lowest setting. Make sure yogurt is at room temperature.

   2.Add the whisked yogurt one tablespoon at a time, stirring continuously to prevent curdling.

   3.Once all yogurt is mixed in, add 1 cup of water. Stir and increase heat to medium.

   4.Bring to a gentle simmer and cook for 4-5 minutes until the gravy turns glossy.

   TIPRoom temperature yogurt and low heat are your insurance against a split, grainy gravy.
6. 6
   simmer · ~6 min

   Add eggs and finish the curry.

   1.Gently slide the boiled eggs into the simmering gravy.

   2.Sprinkle garam masala over the top.

   3.Cover the pan and simmer on low heat for 5-6 minutes so the eggs absorb the flavors.

   TIPBaste the eggs with the gravy a few times while they simmer. It coats them beautifully.
7. 7
   garnish

   Finish with cream and serve.

   1.Turn off the heat. Swirl in the fresh cream gently.

   2.Garnish with chopped coriander leaves.

   3.Serve hot in a bowl or small katori, with naan or rice.

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