Egg Pepper Masala

1. 1
   prep · ~10 min

   Prep the boiled eggs.

   1.Boil 4 eggs for 10 minutes until hard-boiled.

   2.Cool under running water, peel carefully, and prick each egg lightly with a fork.

   3.Set the peeled eggs aside.

   TIPPricking the eggs helps the masala penetrate deeper.
2. 2
   temper · ~1 min

   Temper the fennel and curry leaves.

   1.Heat 2 tbsp oil in a kadai or deep pan over medium heat.

   2.Add 1 tsp fennel seeds and let them sizzle for 15 seconds.

   3.Add 10 curry leaves and fry until fragrant, about 10 seconds.

   TIPThe fennel should turn slightly golden, not brown.
3. 3
   saute · ~9 min

   Caramelize the onions.

   1.Add the sliced onions to the pan and sprinkle a pinch of salt to help release moisture.

   2.Sauté on medium heat, stirring occasionally, until deep golden brown, about 8 to 10 minutes.

   TIPPatience here is key — deeply caramelized onions give the gravy its natural sweetness and body.
4. 4
   saute · ~6 min

   Cook the ginger-garlic and tomatoes.

   1.Add 1 tbsp ginger-garlic paste and sauté until the raw smell disappears, about 1 minute.

   2.Stir in the chopped tomatoes and cook until they turn soft and mushy, about 4 to 5 minutes.

   3.Mash the tomatoes with the back of your spatula as they cook.

   TIPCook until the oil starts separating from the sides — that means the masala base is ready.
5. 5
   saute · ~1 min

   Bloom the spice powders.

   1.Lower the heat to prevent burning.

   2.Add 1 pinch turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, and 1 tbsp freshly ground black pepper.

   3.Stir continuously and roast the spices for 30 to 40 seconds until aromatic.

   TIPKeep the heat low — black pepper burns quickly and turns bitter.
6. 6
   simmer · ~5 min

   Simmer the pepper gravy.

   1.Pour in 1 cup of water and stir well to deglaze the pan.

   2.Add 0.5 tsp salt and 1 pinch garam masala.

   3.Bring to a gentle simmer and cook for 5 minutes, letting the gravy thicken slightly.
7. 7
   simmer · ~7 min

   Add the boiled eggs and finish cooking.

   1.Gently slip the pricked boiled eggs into the simmering gravy.

   2.Spoon the gravy over the eggs and simmer for 5 minutes, turning once halfway.

   3.Turn off the heat and let it rest for 2 minutes.

   TIPDon't overcook the eggs in the gravy — they only need to absorb the pepper flavor, not cook further.
8. 8
   garnish

   Garnish with fresh coriander and serve hot.

   1.Transfer to a serving bowl and sprinkle with 2 tbsp chopped coriander leaves.

   2.Serve hot with steamed rice, parotta, or dosa.

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