Serves 1
Directions
- 1Boil eggs in hot water for 8 minutes to make jammy eggs.
- 2Immediately transfer the boiled eggs into icy cold water to stop the cooking process.
- 3Heat oil in a pot and brown the sliced red onions.
- 4Add some salt to the onions while browning them to help draw out water and brown them quicker and more evenly.
- 5Remove the browned onions from the pot and let them cool.
- 6Blend the cooled fried onions with yogurt until it forms a smooth paste.
- 7In the same leftover oil from frying the onions, add whole spices: bay leaves, cloves, green cardamoms (lightly crushed), mace blade, cinnamon, and black pepper. Let them sizzle and release their aroma.
- 8Add ginger-garlic paste to the pot and stir until lightly golden.
- 9Stir in the blended onion and yogurt paste along with Kashmiri red chili powder and salt.
- 10Cook the curry base until the color deepens to a rich reddish-brown and the oil begins to separate.
- 11Add 2 cups of warm water to the curry and bring it to a gentle boil.
- 12Add the jammy eggs (reserve some for garnish) to the curry and simmer briefly to allow the flavors to soak in.
- 13Garnish the egg curry with fresh coriander, green chilies, and sliced reserved eggs.
Ingredients
- 6 eggs
- Oil
- 400 g onions, sliced
- 8 tbsp full-fat yogurt
- 20 g garlic
- 15 g ginger
- 0.5 tsp black pepper
- 2 bay leaves
- 4 cloves
- 5 green cardamoms
- 1 mace blade
- 3 cm Cinnamon
- 2 tsps Kashmiri red chilli powder
- 2 cups warm water
- to taste Salt
- Fresh coriander
- green chillies
Equipment
potfood processorbowlspoonwooden spoontongs
Tips
- Add salt to onions while browning to draw out water and brown them quicker and more evenly.
- Lightly crush green cardamom pods to open their mouth and release flavor.
- The oil used to fry onions becomes a carrier of flavors for the curry base.
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