Mughlai Anda Masala

Instructions

1. 1

   Prepare the eggs and cashew paste. Place eggs in a saucepan and cover with water. Bring to a boil, then cook for 10 minutes for hard-boiled. Drain the hot water and run cold water over the eggs. Peel them once cool enough to handle. Optionally, you can prick the eggs with a fork and shallow fry them in 1 tbsp of oil until they are lightly golden. This adds a nice texture. Grind the soaked cashews with 2-3 tbsp of water into a very smooth paste. Set aside.

2. 2

   Sauté the aromatics. Heat ghee or oil in a heavy-bottomed pan over medium heat. Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until fragrant. Add the finely chopped onions and cook until they turn deep golden brown, stirring often. This will take about 8-10 minutes and is key to the flavor. Add the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.

3. 3

   Cook the masala base. Add the powdered spices: turmeric powder, red chili powder, and coriander powder. Stir and cook for 30 seconds. Pour in the tomato puree and add the salt. Mix well and cook until the masala thickens and you see oil separating from the sides, about 8-10 minutes.

4. 4

   Build the creamy gravy. Reduce the heat to low. Add the whisked yogurt and stir continuously for a minute to prevent it from curdling. Add the prepared cashew paste. Mix well and cook for 3-4 minutes, stirring, until the paste is cooked and fragrant.

5. 5

   Simmer and finish the curry. Pour in 1.5 cups of warm water and mix everything together. Bring the gravy to a gentle boil. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes until the gravy thickens to your desired consistency. Stir in the fresh cream, garam masala, and crushed kasuri methi. Gently slide the boiled/fried eggs into the gravy. Simmer for just 2 more minutes to allow the eggs to absorb the flavors. Garnish with chopped coriander leaves and serve hot.