Hara Masala Egg Curry

1. 1
   boil · ~2 min

   Blanch the greens.

   1.Bring 3 cups of water to a rolling boil in a small pot.

   2.Add coriander leaves, mint leaves, and green chilies. Boil for 10 seconds.

   3.Immediately drain and plunge into ice-cold water. Drain again after 1 minute.

   TIPThe ice bath stops cooking instantly and locks in the bright green color.
2. 2
   mix · ~1 min

   Grind the green masala paste.

   1.Transfer blanched greens and green chilies to a blender.

   2.Add ginger, garlic, and 2 tablespoons of water.

   3.Blend to a smooth, fine paste. Set aside.
3. 3
   temper · ~2 min

   Heat ghee and oil and temper whole spices.

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

   2.Add cumin seeds and let them crackle for 30 seconds.

   3.Add green cardamom, cloves, and bay leaf. Sauté until fragrant, about 20 seconds.
4. 4
   saute · ~8 min

   Cook the onions until golden.

   1.Add chopped onions to the pan and stir well.

   2.Sauté on medium heat until deep golden brown, about 7-8 minutes.

   TIPBe patient — the deep color of the onions adds natural sweetness to the gravy.
5. 5
   saute · ~1 min

   Bloom the spice powders.

   1.Lower the heat. Add turmeric powder, coriander powder, cumin powder, and salt.

   2.Sauté for 20-30 seconds until fragrant, stirring constantly to prevent burning.

   TIPKeep the heat low; ground spices burn quickly and turn bitter.
6. 6
   simmer · ~7 min

   Cook the green masala gravy.

   1.Add the ground green masala paste to the pan.

   2.Stir and cook on medium-low heat for 5-7 minutes until the raw aroma fades and the mixture thickens.

   3.Turn off heat momentarily. Stir in the whisked yogurt one tablespoon at a time.

   TIPTurn off the flame when adding yogurt, and stir vigorously to prevent curdling.
7. 7
   simmer · ~5 min

   Add water and bring to a gentle simmer.

   1.Turn the heat back on to low. Add water and stir well.

   2.Simmer the gravy gently for 5 minutes until it thickens slightly and oil specks appear on the surface.
8. 8
   saute · ~3 min

   Warm the boiled eggs in the gravy.

   1.Gently add the hard-boiled eggs to the simmering gravy.

   2.Spoon gravy over the eggs. Cook for 2-3 minutes until heated through.
9. 9
   garnish

   Finish with garam masala and serve hot.

   1.Sprinkle garam masala on top and turn off the heat.

   2.Serve the Hara Masala Egg Curry hot with roti or steamed rice.

   TIPA final squeeze of lemon juice brightens the dish, but it's optional to keep the gravy green.

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