Green Egg Curry

1. 1
   boil · ~10 min

   Boil the eggs.

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

   2.Bring to a rolling boil over high heat, then reduce heat and simmer for 8 minutes.

   3.Drain hot water and transfer eggs to a bowl of cold water to stop cooking.

   4.Peel the eggs and set aside.
2. 2
   prep · ~3 min

   Make the green masala paste.

   1.In a blender jar, combine coriander leaves, mint leaves, green chilies, ginger, and garlic.

   2.Add 2 tablespoons of water and blend to a smooth paste.

   3.Set the green masala paste aside.

   TIPDon't add too much water — a thick paste gives the curry more body.
3. 3
   temper · ~8 min

   Temper the whole spices and sauté onions.

   1.Heat oil in a kadai over medium heat until shimmering.

   2.Add cumin seeds, bay leaf, and crushed green cardamom pods.

   3.When cumin splutters and the spices are fragrant (about 30 seconds), add chopped onions.

   4.Sauté onions until golden brown, about 6-7 minutes.

   TIPTake your time browning the onions — this builds the depth of the curry.
4. 4
   saute · ~9 min

   Cook the tomato puree and green masala.

   1.Add the tomato puree to the pan and stir well.

   2.Cook until the tomatoes thicken and the oil starts to separate at the edges, about 4-5 minutes.

   3.Add the green masala paste, turmeric powder, red chili powder, and salt.

   4.Sauté for 3-4 minutes, stirring continuously, until the raw smell of the herbs disappears and the masala turns fragrant.

   TIPThe masala is ready when the oil separates and the color deepens — don't rush this step.
5. 5
   simmer · ~5 min

   Simmer the green egg curry.

   1.Pour in ¾ cup of water and stir to combine.

   2.Bring the gravy to a gentle simmer and cook for 5 minutes, letting the flavors meld.

   3.Adjust salt to taste and add more water if you prefer a thinner gravy.
6. 6
   assemble · ~2 min

   Add the boiled eggs.

   1.Gently slit each boiled egg with a knife or prick with a fork so the gravy can seep in.

   2.Place the eggs into the simmering green gravy.

   3.Spoon the gravy over the eggs and let them warm through for 2 minutes.

   TIPSlitting the eggs helps them absorb the flavors of the green masala.
7. 7
   garnish · ~2 min

   Finish and serve.

   1.Turn off the heat and sprinkle garam masala and lemon juice over the curry.

   2.Gently stir once, then cover and let it rest for 2 minutes.

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