Experience the aromatic spices and creamy goodness of this Egg Curry, a dish featuring boiled eggs cooked in a rich and flavorful sauce made with a variety of spices and ingredients, perfect for serving with naan or rice.
1: Heat water in a pot, bring it to a boil and add salt to it.
2: Add the eggs to the water and boil it for 12 minutes, strain it, peel the shell and keep it aside.
3: Boil the cashew nuts for 5 minutes and keep it aside.
4: Heat a pan, add oil and ghee.
5: Add cinnamon, cardamom and cloves and let it crackle.
6: Add the onions and saute till it turns golden brown.
7: Transfer the onions, cashew nuts to a blender. Add curd and green chillies to it.
8: Blend it to a fine paste.
9: Heat oil and ghee in a pan.
10: Add the blended paste and saute on a medium flame for 5 minutes.
11: Add kashmiri red chilli powder, garam masala and mix along with the paste for a minute.
12: Add water and mix till it combines with the paste.
13: Add salt and sugar and mix well.
14: Bring the mixture to a soft boil and let it thicken.
15: Score the eggs gently and add it to the masala and mix till it is coated with the gravy.
16: Cover and simmer it for 5 minutes.
17: Add chopped coriander, fresh cream, kasuri methi, mix till it combines evenly and take it off the flame.
18: Serve it hot with naan or rice.
