← Nouns Cooking · Indian

Ingredients

• 6 large eggs
• 3 tbsp Vegetable oil
• 1 tsp Cumin seeds
• 1 Bay leaves (optional)
• 2 Onion, finely chopped
• 3 cloves Garlic, crushed
• 2 cm piece Ginger, finely grated
• 1 Green chilli, chopped
• 3 medium tomatoes, blended to a purée
• ½ tsp ground turmeric, divided
• 1 tsp Kashmiri chilli powder, divided
• 1½ tsp Ground coriander
• ½ tsp ground cumin
• 1 tsp salt, or to taste
• 300 ml hot water
• 75 g frozen peas (optional)
• ½ tsp Garam masala
• 2 tbsp Coriander (cilantro), chopped

Method

1. Lower the eggs into a pan of boiling water and cook for 10 min. Cool them in cold water, peel, and prick each one a few times with a fork.
2. Heat 1 tbsp of the oil in a frying pan over medium heat, add a pinch each of the turmeric and chilli powder, and fry the eggs for 2–3 min, rolling them around, until lightly blistered. Set aside.
3. Add the rest of the oil to a wide pan, then the cumin seeds and bay leaf. Once they sizzle, add the onions and cook for 8–10 min until golden.
4. Stir in the garlic, ginger and chilli for 1 minute. Add the tomato purée with the remaining turmeric and chilli, the ground coriander, cumin and salt, and cook for 8 min, stirring, until thick and the oil starts to separate.
5. Pour in the hot water, add the peas if using and simmer for 5 min to a smooth gravy.
6. Halve the eggs, slide them in yolk-side up and simmer gently for 2–3 min. Finish with the garam masala and coriander and serve with rice or chapati.

Tips

• Frying the boiled eggs gives them a chewy, spice-coated skin that soaks up the gravy; skip it on a busy night if you like.

Sources

Written in our own words after cross-checking these recipes:

Cook With Manali Ranveer Brar BBC Good Food