Easy Egg Curry

Steps

1. 1.

   Boil The Eggs

   Put the eggs in a pot, cover with cold water and bring to a boil. Turn the heat down and simmer 10 minutes. Move them to a bowl of cold water for 5 minutes, then peel. Old eggs peel much easier than very fresh ones.

2. 2.

   Fry The Eggs

   Make 3 or 4 shallow slits on each egg with a knife. Heat 1 tbsp oil in a kadai on medium, add the turmeric and chili powder for the eggs, and roll the eggs around in it for 2 minutes until the whites look golden and a little blistered. Careful, they can pop. Lift them out and keep aside.

3. 3.

   Brown The Onions

   Add the rest of the oil to the same pan. Add cumin seeds and bay leaf and let them crackle for a few seconds. Add the onions and cook on medium for 10 to 12 minutes, stirring now and then, until they are a deep golden brown. Don't rush this. Pale onions make a sweet, thin gravy.

4. 4.

   Add Ginger Garlic And Spices

   Stir in the ginger garlic paste and green chili and cook 1 minute until the raw smell goes. Turn the heat to low and add turmeric, chili powder, coriander powder and cumin powder with a splash of water so they don't burn. Stir 30 seconds.

5. 5.

   Cook The Tomatoes Down

   Add the tomatoes and salt. Cook on medium for 8 to 10 minutes, mashing with the back of the spoon, until the masala is thick, darker, and oil shows at the sides of the pan.

6. 6.

   Simmer The Easy Egg Curry

   Pour in the hot water and stir. Bring to a boil, then add the fried eggs. Cover and simmer on low for 5 to 7 minutes so the eggs take on the flavour. Add more water if you like a thinner gravy.

7. 7.

   Finish And Serve

   Sprinkle in the garam masala and kasuri methi, stir and cook 1 minute more. Taste for salt. Scatter coriander on top. Serve hot with steamed rice, jeera rice or roti. Some people halve a couple of the eggs just before serving so the yolk melts into the gravy.