North Indian Egg Curry in Onion-Tomato Masala

What you need

• 6 eggs
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 bay leaf
• 2 green cardamom pods
• 4 cloves, whole spice
• 2 onions, finely chopped
• 1 green chilli, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, blended to a puree
• 1/2 tsp ground turmeric
• 1 tsp Kashmiri chilli powder
• 1 tsp ground coriander
• 1/2 tsp garam masala
• salt, to taste
• 250 ml (1 cup) water
• 1 handful coriander leaves, chopped, for serving

Method

Restated from the original video

1. 1

   Lower the eggs into a pan of boiling water and cook for 10 min.

2. 2

   Move the eggs to a bowl of cold water for 5 min, then peel them.

3. 3

   Make 3-4 shallow slits down the side of each egg so the gravy can soak in.

4. 4

   Heat the oil in a heavy pan over medium heat. Add the cumin seeds, bay leaf, cardamom and cloves and let them sizzle for 30 seconds.

5. 5

   Add the onions and the chilli. Fry, stirring often, until the onions turn deep golden, 10-12 min.

6. 6

   Stir in the ginger-garlic paste and cook until the raw smell is gone, 1-2 min.

7. 7

   Add the turmeric, Kashmiri chilli powder and ground coriander with a splash of water. Stir for 30 seconds so the spices do not catch.

8. 8

   Pour in the tomatoes and add salt. Cook, stirring now and then, until the masala thickens and oil shines at the edges, 8-10 min.

9. 9

   Add the water, bring to a simmer and cook until the gravy is thick enough to coat a spoon, 5-6 min.

10. 10

    Slide in the eggs, spoon the gravy over them and simmer gently for 5 min.

11. 11

    Sprinkle in the garam masala, taste for salt and take the pan off the heat.

12. 12

    Scatter the coriander leaves on top and serve hot with rice.

Imported from archanaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.