Kashmiri Egg Masala

1. 1
   prep · ~8 min

   Boil and peel the eggs.

   Place 4 eggs in a saucepan with enough water to cover. Bring to a boil, then reduce the heat to medium and continue boiling for 8 minutes. Drain the hot water, transfer the eggs to a bowl of cold water, and let them cool. Once cool, gently crack and peel the shells. Prick the eggs lightly with a fork all over so the gravy seeps in.

2. 2
   fry · ~3 min

   Lightly fry the boiled eggs.

   Heat 1 tablespoon of mustard oil in a pan over medium heat until it reaches its smoking point, then cool slightly. Slide in the boiled eggs and gently fry, turning them, for about 2 minutes until lightly golden on all sides. Remove and set aside.

   TIPPricking the eggs prevents them from bursting during frying.
3. 3
   temper · ~1 min

   Bloom the whole spices.

   In the same pan, add the remaining 1 tablespoon of mustard oil. Once hot, add green cardamom, black cardamom, cloves, cinnamon stick, and bay leaf. Sauté for 30 seconds until they sizzle and become fragrant.

4. 4
   saute · ~8 min

   Cook the onions until deeply golden.

   1.Add the sliced onions to the pan and sprinkle a pinch of salt to help them soften.

   2.Cook on medium heat, stirring often, for 7-8 minutes until the onions turn a deep golden brown.

   TIPDeep golden onions are key for the rich color and sweet depth of Kashmiri curries.
5. 5
   saute · ~6 min

   Build the masala base with ginger, garlic, and tomatoes.

   1.Add ginger paste and garlic paste and sauté for 1 minute until the raw aroma disappears.

   2.Stir in the tomato puree and cook for 4-5 minutes, stirring occasionally, until the mixture thickens and oil begins to separate.

   TIPCook the tomatoes well — raw tomato taste will ruin the finished gravy.
6. 6
   saute · ~3 min

   Incorporate the yogurt and spice powders.

   Reduce the heat to low. Add the whisked yogurt, fennel powder, dry ginger powder, turmeric powder, and Kashmiri red chili powder. Stir continuously for 2-3 minutes until the yogurt is well blended and the mixture turns into a smooth, glossy paste. Add salt and mix again.

   TIPKeep the heat on low and stir continuously when adding yogurt to prevent it from curdling.
7. 7
   simmer · ~10 min

   Add water and simmer to a rich gravy.

   Pour in 1 cup of hot water and stir everything together. Bring the gravy to a gentle simmer and let it cook uncovered for 8-10 minutes, stirring once or twice. The gravy should thicken slightly and the oil will float to the top.

8. 8
   simmer · ~5 min

   Add the fried eggs and finish cooking.

   Gently slide the fried eggs into the simmering gravy. Spoon some gravy over the top of the eggs. Cover the pan and let it cook on low heat for 4-5 minutes so the eggs absorb the flavors. Turn off the heat.

   TIPLet the curry rest for 5 minutes off the heat; the flavors meld even more.
9. 9
   garnish

   Garnish with garam masala and cilantro, then serve.

   Sprinkle garam masala and freshly chopped coriander leaves over the top. Serve hot.

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