Egg Curry Restaurant Style

Ingredients

• 5 large eggs
• water, as needed
• 1/2 medium onion, roughly chopped
• 1/2 inch piece ginger
• 3 cloves of garlic
• 15 g ghee
• 1 g cumin seeds
• 1 g turmeric
• 2 g ground coriander
• 1 tsp deggi mirch
• 375 g Passata/strained tomatoes or 2-3 medium tomatoes pureed
• 2 g kasoori methi/dried fenugreek leaves
• 1 g garam masala
• 1/4 - 121 g 10% or Half and Half Cream
• salt to taste
• fresh coriander

Instructions

1. In a food processor, add onion, ginger and garlic with a splash of water and blend to a puree.
2. Using a paring or butter knife, slash lines all over the white of the peeled boiled eggs.
3. Heat ghee in a pan/wok on medium heat and add cumin seeds. Once the cumin starts to crackle, add turmeric and mix well.
4. Add boiled and peeled eggs and coat well with the turmeric.
5. Cook for 4-7 minutes or until the eggs are lightly roasted. Remove the eggs from the pan/wok and set aside for later.
6. In the same pan/wok add the pureed onion, ginger and garlic. Mix well and then add deggi mirch and ground coriander. Continue stirring and cooking until the mixture appears dry and the rawness has cooked off. Add splash of water if the mixture starts to stick.
7. Add pureed tomatoes, season with salt and mix well. Bring to a simmer and again continue cooking until the mixture appears dry and the rawness has cooked off.
8. Lightly crush the fenugreek leaves in the palms of your hands and add to the tomatoes. Cook for at least 1 minute or until aromatic.
9. Then add the eggs, mix well and cook for 1-2 minutes. If at any point the mixture starts to stick, add a splash of water and mix well.
10. Add 1 - 2 Cups of water and mix well to create a gravy. Adjust the heat to simmer gently, adjust for seasoning and cook until the gravy thickens to your liking.
11. Finish the gravy with cream, coriander and garam masala. Simmer for 2-5 minutes and then serve over rice, pulao or your favourite bread.

Source: Cooking with Anadi