Hariyali Egg Curry

Steps

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1. 1
   Boil 6 medium eggs, then cool and slice or cut into quarters as preferred.
   ▶ ≈0:16
2. 2
   Blend together 1 cup fresh mint leaves, 1 cup fresh coriander leaves with stalk, 2 cut green chillies, 6 cashew nuts, and 1 cup curd into a fine, smooth paste.
   ▶ ≈0:39
3. 3
   Heat 2 tbsp oil and 1 tbsp ghee in a wide pan until warm.
   ▶ ≈1:31
4. 4
   Add whole spices (cinnamon, clove, cardamom) and let them release their aroma.
   ▶ ≈1:48
5. 5
   Add 2 finely chopped large onions and sauté until they turn golden brown.
   ▶ ≈1:54
6. 6
   Reduce heat to low, add 1 tsp ginger garlic paste, and mix gently to avoid burning.
   ▶ ≈2:23
7. 7
   Add the prepared green masala paste and mix well.
   ▶ ≈2:36
8. 8
   Add 1 cup water, cover the pan, and cook on medium heat for about 5 minutes until the raw smell disappears and oil separates from the masala.
   ▶ ≈2:49
9. 9
   Add all ground spices: 1/4 tsp turmeric, 1 tsp Kashmiri chilli powder, 1 tsp cumin powder, 1.5 tsp coriander powder, 1 tsp pepper, 1 tsp garam masala, and 1 tsp salt. Mix thoroughly and taste for seasoning.
   ▶ ≈3:25
10. 10
    Add 1 cup water to achieve the desired gravy consistency.
    ▶ ≈3:56
11. 11
    Gently place egg slices into the curry. Sprinkle with crushed kasuri methi leaves. Cover and simmer on low heat for about 5 minutes.
    ▶ ≈4:12
12. 12
    (Optional) Place a piece of charcoal in a cup inside the pan, add a drop of ghee, cover, and let sit for about 2 minutes to infuse smoky flavor.
    ▶ ≈4:42
13. 13
    Remove the lid, admire the smoke, and check the gravy consistency. Adjust if needed.
    ▶ ≈5:03
14. 14
    Serve hot alongside chapathi, roti, or rice of your choice.
    ▶ ≈5:29