Prep time: 20 -25 mins I Cooking time: 40 - 45 mins I Serving: 3 - 4
Ingredients :-
Whole Spices :-
3-4 Green Cardamom
1 inch Cinnamon Stick
4-5 Cloves
For Curry :-
6 Eggs (Hard Boiled & shelled)
4 tbsp. / 60 ml Veg oil (1 tbsp. + 3 tbsp. divided)
1 ½ tsp Turmeric Powder (½ tsp + 1 tsp divided)
Salt (1 tsp + to taste)
2 tsp Red Chilli Powder (½ tsp+ 1 ½ tsp divided)
1.5 tbsp. Ginger Garlic paste (½ tbsp. + 1 tbsp. divided)
2 Bay Leaf
4 Red Onions, med sized (grated)
3 Tomatoes, med sized (pureed)
1 ½ tsp Coriander Powder
1 ½ tsp Cumin Powder (pref. roasted)
1-2 Green Chillies, chopped (optional)
1 ½ cup / 350 ml Hot Water
Method :-
To the pan add green cardamom + cinnamon + cloves and dry roast for 3-4 mins on low-medium flame
Once done transfer the spices to a mortar pestle and grind coarsely. Set aside for later use
Heat 1 tbsp of veg oil in a kadai/pan. Add ½ tsp turmeric powder + ½ tsp salt + ½ tsp red chilli powder + ½ tbsp ginger garlic paste and stir for 1 min. Add boiled eggs to the pan and sauté for 3-4 minutes on low-medium heat
Once done, lower down the flame. Dish out the eggs on a plate and set aside for later use
To the same pan add the remaining veg oil (3 tbsp). Add bay leaf + grated onions to the pan and sauté for 4-5 minutes on medium heat
Next add the remaining ginger garlic paste (1 tbsp) to the pan and stir for another 5-7 mins on low-medium heat until onion colour changes to light golden brown
To the pan add tomato puree and stir for 4-5 minutes on medium heat
Next add 1 tsp turmeric powder + 1 ½ tsp red chilli powder + 1 ½ tsp coriander powder + 1 ½ tsp cumin powder + salt. Mix well and stir for 2-3 mins on low-medium heat
Add chopped green chillies to the pan and mix well . Next add the grounded spice mix to the pan. Mix well and stir till oil separates from the masala on low -medium heat
Add hot water to the pan and mix well. Add sautéed eggs to the pan and mix gently
Cover and let it simmer for 10-15 mins on low - medium heat until gravy thickens
Adjust the salt level as per your taste
Once thicken, turn off the flame, garnish with coriander.
Time to Taste :)
Serve with Chapatis, Laccha Parathas or Roomali Roti and pickled onions.