Serves 2 - 3
Prep time 40 min
Oil 2 tsp
Cumin Seeds 1/2 tsp
Cinnamon 1/4" stick
Bay leaf 1
Whole black pepper seeds 4
Finely chopped Onion 1 medium size
Ginger garlic paste 1 tbsp
Tomato 1/2 cup pureed
Curd 1/2 cup
Water 1/2 cup
Milk 1/2 cup
Salt 1 1/2 tsp
Turmeric 1/2 tsp
Coriander powder 1 tsp
Egg curry masala 1 tbsp (optional) (any brand will do)
Green coriander (for garnish)
Boil the eggs for 5 to 7 mins and then turn off the gas and let them sit for 3 to 4 mins.
Peel the shells and make a small slit running from top to bottom (please see the pic to understand). The slit helps in the curry to seep inside of eggs.
Heat a pan and spray some oil. Add the peeled boiled eggs and keep the pan moving so the eggs can brown a little. This process will take 1 to 2 mins only.
Prepare curry at the same time as eggs are boiling.
Heat a deep pan and add 2 tsp oil add cumin seeds, cardamon, cloves, bay leaf, cinnamon stick. Cook them for 30 secs then add chopped onions, keep stirring frequently.
When the onions turn translucent add ginger and garlic paste and stir. Cook it for 1 mins and add all the dry powders (salt, turmeric, coriander powder, egg curry masala). Cook for 30 secs and then add 2 to 3 tbsp water. This prevents the burning of dry powders.
Add curd and cook for 5 mins. Then add pureed tomatoes and cook for further 5 mins, keep stirring occasionally.
Add water 1/2 cup and bring it to boil. Simmer the gas and add 1/2 cup milk.
Add eggs and boil them for 2 mins. transfer them in a serving dish and garnish with coriander. Serve it hot.