Egg Pouch Curry

1. 1
   prep · ~10 min

   Prepare the boiled eggs.

   1.Place 4 eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat.

   2.Boil for 8 minutes, then transfer to an ice bath. Peel once cooled.

   3.Halve each egg lengthwise and set aside on a plate.
2. 2
   mix · ~2 min

   Make the chickpea batter.

   1.In a small mixing bowl, combine 0.5 cup chickpea flour, 1 pinch each of red chili powder, turmeric, and salt.

   2.Add 4 tbsp water, a little at a time, whisking until you have a smooth, thick batter that coats the back of a spoon.

   TIPThe batter should be thick enough to cling to the eggs. If it becomes too runny, add a bit more chickpea flour.
3. 3
   fry · ~8 min

   Fry the egg pouches.

   1.Heat 4 tbsp oil in a non-stick frying pan over medium heat.

   2.Dip each egg half into the batter, ensuring it's fully coated, and gently place it into the hot oil.

   3.Fry in batches, turning carefully, until golden and crisp on all sides (about 2-3 minutes per side).

   4.Remove with a slotted spoon and drain on paper towels.

   TIPDon't overcrowd the pan; fry in two batches for even browning.
4. 4
   temper · ~10 min

   Start the gravy base.

   1.Heat 1 tbsp oil in a saucepan over medium heat.

   2.Add 1 bay leaf, 2 crushed cardamom pods, 1-inch cinnamon stick, and 3 cloves. Sauté for 30 seconds until fragrant.

   3.Add the finely chopped onions and a pinch of salt. Cook, stirring often, until deep golden brown (8-10 minutes).

   TIPTaking the time to brown the onions properly is key to the gravy's rich color and taste.
5. 5
   saute · ~8 min

   Build the tomato masala.

   1.Add 1 tsp ginger paste and 1 tsp garlic paste to the pan. Sauté for 1 minute until the raw smell disappears.

   2.Pour in the pureed tomatoes, 1 pinch turmeric, 1 tsp cumin powder, 1 tsp coriander powder, and 0.5 tsp red chili powder.

   3.Cook the masala, stirring continuously, until the oil separates from the mixture (about 5-7 minutes).
6. 6
   simmer · ~10 min

   Simmer the gravy.

   1.Pour in 1.5 cups of water, 0.5 tsp salt, and 1 tsp sugar. Stir well.

   2.Bring the gravy to a gentle boil, then reduce the heat to low and simmer for 8-10 minutes until it thickens slightly and the flavors meld.

   TIPThe gravy should be smooth and silky. If it's too thick, add a splash more water.
7. 7
   assemble · ~4 min

   Add the egg pouches to the curry.

   1.Gently place the fried egg halves, pouch-side up, into the simmering gravy.

   2.Spoon some gravy over the top of each pouch. Cover and simmer on the lowest heat for 3-4 minutes.

   TIPAdd the pouches just before serving so they retain a slight crispness on the outside and soak up the gravy without falling apart.
8. 8
   garnish

   Finish and serve.

   Turn off the heat. Drizzle 1 tsp of ghee over the top, sprinkle with garam masala and chopped coriander leaves. Serve hot.

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