Soft Egg Curry

1. 1
   boil · ~10 min

   Boil the eggs until just set.

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

   2.Bring to a rolling boil over medium-high heat.

   3.Once boiling, cover and turn off the heat. Let sit for 8 minutes.

   4.Transfer eggs to a bowl of ice water. Peel gently and prick lightly with a fork.

   TIPThe ice bath stops carryover cooking. You want tender eggs that won't crumble in the curry.
2. 2
   saute · ~2 min

   Brown the boiled eggs lightly.

   Heat 1 tablespoon oil in a pan over medium heat. Add the peeled eggs and gently roll them around until lightly golden in spots, about 2 minutes. Remove and set aside on a plate.

   TIPA light sear gives the eggs a delicate skin that holds up beautifully in the gravy.
3. 3
   temper · ~1 min

   Bloom the whole spices.

   In the same pan, add the remaining 1 tablespoon oil. Once hot, add the bay leaf, cardamom pods, and cinnamon stick. Sauté for 30 seconds until fragrant.

   TIPLet the spices sizzle and release their oils into the fat — this builds the foundation of the curry.
4. 4
   saute · ~15 min

   Cook the onion masala base.

   1.Add the chopped onions and a pinch of salt. Sauté over medium heat until deep golden, about 8-10 minutes.

   2.Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears.

   3.Add the chopped tomatoes, turmeric, red chili powder, cumin powder, and coriander powder.

   4.Cook, stirring often, until tomatoes break down completely and oil releases from the sides, about 6-8 minutes.

   TIPPatience is key — deeply caramelized onions are what give this curry its natural sweetness and body.
5. 5
   simmer · ~10 min

   Simmer the gravy to perfection.

   1.Pour in 1.5 cups warm water and stir well. Add the sugar and remaining salt.

   2.Bring to a gentle boil, then lower the heat. Let the gravy simmer uncovered for 8-10 minutes until slightly thickened and oil floats on top.

   TIPUncovered simmering concentrates the flavors; you want the gravy to coat the back of a spoon.
6. 6
   simmer · ~5 min

   Add the eggs and finish the curry.

   Gently slide the seared eggs into the simmering gravy. Sprinkle garam masala over the top. Cover and simmer on low heat for 5 minutes, spooning some gravy over the eggs halfway through.

   TIPDon't stir vigorously — use a soft spatula and let the eggs nestle in the gravy.
7. 7
   garnish

   Garnish with fresh coriander leaves and serve hot.

   Taste and adjust salt if needed. Sprinkle generously with chopped coriander leaves and serve immediately with steamed rice or roti.

   TIPLet the curry rest 2 minutes off the heat before serving — the flavors settle beautifully.

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