Back to 4 servings 6 eggs, hard-boiled, peeled 0.5 tsp turmeric powder, plus 1/4 tsp for coating the eggs 0.5 tsp salt, plus extra to taste 3 tbsp mustard oil, or vegetable oil, divided 2 dried red chilies, whole 1 inch cinnamon stick 2 bay leaves 1 tsp cumin seeds 2 green cardamom pods, lightly crushed 3 cloves 1 large onion, finely chopped 1 tbsp ginger-garlic paste 2 medium tomatoes, finely chopped 1 tsp red chili powder 1 tsp coriander powder 1 tsp cumin powder 0.5 tsp garam masala, Bengali garam masala preferred 1 tsp sugar 1 tbsp ghee 2 green chilies, slit 1 cup hot water, adjust for consistency 2 tbsp fresh cilantro, chopped, to garnish
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1 Step 1: Boil the eggs for about 8 minutes, cool in cold water, then peel. Make a few shallow slits in each egg and coat with 1/4 tsp turmeric and a pinch of salt.2 Step 2: Heat 2 tablespoons of the oil in a skillet over medium heat and fry the eggs for about 5 minutes until an even golden crust forms. Set aside.3 Step 3: Heat the remaining 1 tablespoon oil in the same pan. Add the dried chilies, cinnamon, bay leaves, cumin seeds, cardamom and cloves and fry until fragrant.4 Step 4: Add the ginger-garlic paste and cook for 1 to 2 minutes until the raw smell is gone.5 Step 5: Add the chopped onion and sugar and fry on medium heat for 5 to 7 minutes until soft and golden.6 Step 6: Add the tomatoes and cook until soft and pulpy, about 5 minutes, then stir in the remaining turmeric, red chili, coriander and cumin powders with a splash of water. Cook until the oil separates from the masala, about 3 to 4 minutes.7 Step 7: Pour in the hot water and salt to taste, then add the slit green chilies and simmer for 5 minutes until the gravy thickens slightly.8 Step 8: Add the fried eggs and spoon the gravy over them. Simmer uncovered for 5 more minutes so the eggs absorb the flavor.9 Step 9: Stir in the ghee and garam masala, remove from the heat, garnish with cilantro and serve hot with rice, roti or luchi.getsaucepan.com/r/72507a48-93b2-5a5d-a9a1-5fde549e73d9
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