Spicy Egg Curry

I have been making this North Indian flavored simple egg curry for years. It's a nice variation from nut and cream based gravy and it tastes surprisingly delicious! One friend once asked what type of nut I used because of its rich korma type taste. But there is no korma ingredients in this egg curry, just everyday pantry staples, yet the finished product looks as pretty as korma because of its color and texture using simple blend of spices. So I am pretty hooked to this recipe whenever I need to whip up something korma type to serve with white rice, toasty naan or paratha. 

As I can't call it korma; so it's fair to name it Spicy Egg Curry. But that doesn't mean it spicy hot. It has slight tangy sweet note and the spiciness is just perfect. Feel free to spice it up as needed. At the end of the cooking process a sprinkle of kasturi methi,(a very popular dry fenugreek leaves used to enhance flavoring North Indian vegetarian and non vegetarian dishes) makes this dish divine. It's budget friendly and definitely worth making.

Ingredients~

(US customary units)

6 soft hard boiled eggs

1/2 cup thinly chopped red onion

1 cup thinly chopped tomatoes

1/4 cup oil

1 tbsp ginger paste

1 tsp garlic paste

3/4 tsp salt or to taste

1/2 tsp coriander powder

1/4 tsp cumin powder

1/4 tsp turmeric

1/4 tsp paprika

For garom moshla (grind together 2 green cardamoms, 2 cloves and one tiny cinnamon sticks)

1/8 tsp hot chili powder or as per heat tolerance

1 bay leaf

1 small cinnamon stick

1/4 cup warm milk mixed with 1/8 tsp sugar

1 tsp kashuri methi and a few sprig of fresh cilantro leaves

1 1/4 cups warm water

Method~
Bring a large saucepan of water to the boil and cook eggs for 8-9 minutes. Drain and run under cold water. Peel, slightly slit 3 times and smear with little salt turmeric.

Heat oil in a large pan over medium heat. Lightly fry eggs for 1 minutes by rotating and keep aside. In the same oil, temper a bay leaf and a cinnamon stick, turn the heat low, add in onions and saute until onion is translucent. Add in garlic and ginger paste and saute for a minute. Add in tomato, coriander, cumin, turmeric, paprika, hot chili powder and salt. Cover and keep stirring sometimes until the oil starts to separate, tomatoes are mushy and fragrant for about 5 minutes or so. Pour hot water into pan and bring to a boil. Cover and simmer on low heat for 5 minutes until  gravy is bit thickens. Taste and adjust salt and spice balance. 

Carefully drop eggs in the gravy and cook for 2 more minutes. Hand grind cardamom, cinnamon stick and clove together. Pour warm milk and gently stir. Sprinkle garom moshla and kashu methi over the gray and gently stir again. Remove from heat. Garnish with little bit of kashuri methi and  fresh cilantro. Serve with steamed rice or any Indian flat bread. 

Happy Cooking!