Egg Curry

Steps

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1. 1
   Peel onions and cut them into thick slices. You can use a mandoline slicer or food chopper for faster preparation.
   ▶ ≈1:03
2. 2
   Remove the stem from tomatoes, cut them in half, and then cut into thick chunks.
   ▶ ≈1:18
3. 3
   Heat oil in a pot. Once hot, add cumin seeds and let them crackle.
   ▶ ≈1:40
4. 4
   Add sliced onions and fry on medium-high heat, stirring frequently, until golden brown and caramelized. Splash with hot water several times during frying to speed up caramelization without burning.
   ▶ ≈1:47
5. 5
   Once onions are well browned, add garlic, ginger, green chillies, fresh coriander stems, sliced tomatoes, and a pinch of salt. Mix well and cook on high heat for 2-3 minutes, stirring occasionally.
   ▶ ≈2:20
6. 6
   Add hot water as needed, cover the pot, reduce heat to low, and simmer for 10-15 minutes until tomatoes become soft and mushy.
   ▶ ≈2:48
7. 7
   Turn off the heat and let the mixture cool completely before processing.
   ▶ ≈3:27
8. 8
   Once cooled, transfer the mixture to a blender, add water as needed, and blend into a fine, smooth puree.
   ▶ ≈3:57
9. 9
   Heat ghee and oil in a heavy-bottomed pot. Once hot, add bay leaves, green cardamom, cinnamon, black cardamom, and cumin seeds. Let the spices crackle.
   ▶ ≈4:57
10. 10
    Pour the tomato puree into the pot. Immediately add turmeric powder, Kashmiri red chilli powder, coriander powder, and spicy red chilli powder. Mix well.
    ▶ ≈5:04
11. 11
    Cook on medium-high heat for 7-8 minutes, stirring constantly, until the oil separates from the gravy and the mixture pulls away from the sides of the pot.
    ▶ ≈5:11
12. 12
    Adjust the consistency by adding hot water as desired. The gravy should be smooth, silky, and velvety with a medium thickness—not too thin and not too thick.
    ▶ ≈5:51
13. 13
    Cover the pot, reduce heat to low, and let the curry simmer for 10-15 minutes.
    ▶ ≈6:05
14. 14
    While curry is simmering, prepare the eggs: heat oil in a non-stick pan. Add boiled eggs with a pinch of salt, turmeric powder, and Kashmiri red chilli powder. Gently toss and lightly fry for 2-3 minutes until lightly roasted.
    ▶ ≈6:43
15. 15
    Transfer the cooked eggs to a bowl and set aside.
    ▶ ≈8:10
16. 16
    Check the curry consistency and ensure the oil has released on top.
    ▶ ≈8:26
17. 17
    Add the tempered eggs to the gravy. Sprinkle with roasted kasuri methi powder and garam masala. Mix gently.
    ▶ ≈8:32
18. 18
    Taste the curry and adjust salt if needed. Add chopped fresh coriander and mix well.
    ▶ ≈8:46
19. 19
    Your smooth, silky, and velvety egg curry is ready to serve. Enjoy it with tandoori rotis, chapati, or rice.
    ▶ ≈9:07