Ingredients ( Serves – 4)
- Eggs – 6 Pieces (Hard Boiled And Peeled)
- Onion – 3 Medium (Finely Chopped)
- Tomato – 3 Large (Pureed)
- Ginger Garlic Paste – 1 1/2 Tbsp
- Green Chilies – 3 Pieces (Slit)
- Cumin Seeds – 1 Tsp
- Mustard Seeds – 1/2 Tsp
- Bay Leaf – 1 Piece
- Cinnamon Stick – 1 Inch Piece
- Green Cardamom – 3 Pieces
- Cloves – 3 Pieces
- Turmeric Powder – 1/2 Tsp
- Red Chili Powder – 2 Tsp
- Coriander Powder – 2 Tsp
- Garam Masala – 1 Tsp
- Salt – To Taste
- Sugar – 1/2 Tsp
- Oil – 3 Tbsp
- Fresh Coriander Leaves – 2 Tbsp (Chopped)
- Water – As Required
Method
- Boil eggs, peel them, and lightly slit them so they absorb the gravy better.
- Heat oil in a pan and add cumin seeds, mustard seeds, bay leaf, cinnamon stick, cardamom, and cloves, letting them splutter and release aroma.
- Add chopped onions and sauté until golden brown and well caramelized.
- Add ginger garlic paste and green chilies, cooking until the raw smell disappears completely.
- Add tomato puree and cook until the masala thickens and oil starts separating from the sides.
- Mix in turmeric powder, red chili powder, coriander powder, garam masala, salt, and sugar, cooking until the masala becomes rich and fragrant.
- Add a little water to adjust gravy consistency and bring it to a gentle simmer.
- Gently add boiled eggs and coat them well with the gravy, simmering for a few minutes so flavors infuse.
- Sprinkle fresh coriander leaves on top and let it rest briefly before serving.
Prep Time – 10 mins. Cook Time – 25 mins. Total Time – 35 mins.
