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North Indian Egg Curry

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Servings: 4 servings
Ingredients Method

Ingredients
  

Key players you absolutely want
  • Onions Yellow or red, sliced thin for faster browning.
  • Tomatoes Fresh or canned crushed tomatoes work. Ripeness beats everything.
  • Aromatics Ginger-garlic paste for that punchy base.
  • Whole spices Cumin seeds, optional bay leaf. Tiny moves, big flavor.
  • Ground spices Turmeric, coriander, Kashmiri red chili (or paprika), garam masala.
  • Eggs Hard-boiled, peeled, and ready to party.

Method
 

  1. 10 minutes in gently boiling water. Shock in ice water, peel, and set aside.
  2. Heat oil, add cumin seeds (and a bay leaf if you like). Let them sizzle for 20–30 seconds.
  3. Add sliced onions with a pinch of salt. Cook on medium, stir often, and let them deepen to a light golden brown.
  4. Stir in a tablespoon. Cook till the raw smell disappears.
  5. Add chopped or crushed tomatoes. Sprinkle turmeric, coriander, chili powder, and a little salt. Cook till thick and jammy, with oil separating.
  6. Add water to reach your desired gravy thickness. Simmer 5–7 minutes.
  7. Score the eggs lightly with a knife or prick with a fork. Drop them into the gravy. Simmer 3–4 minutes.
  8. Stir in garam masala and a knob of butter or a splash of ghee (optional but glorious). Taste, adjust salt and heat. Garnish with cilantro.