👨‍🍳 Instructies

1. 1

   Prepare the eggs: Place the 6 eggs in a saucepan, cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, reduce heat to medium-low, cover, and simmer for 10-12 minutes. Drain the hot water and immediately plunge the eggs into an ice bath (or run under cold water) to stop the cooking and make peeling easier. Once cooled, peel the eggs. Make shallow crisscross scores on each egg with a knife; this helps them absorb the flavors of the gravy.

   ⏱️ 15 minutes
2. 2

   Sauté aromatics and spices: Heat the oil or ghee in a pan or pot over medium heat (around 175°C / 350°F). Add the finely chopped onions and sauté until they turn golden brown and translucent, about 8-10 minutes. Stir in the ginger-garlic paste and cook for another minute until fragrant, being careful not to burn it. Add the chopped tomatoes (or tomato puree), turmeric powder, red chili powder, and salt. Cook, stirring occasionally, until the tomatoes soften and break down, and the oil begins to separate from the masala, indicating it's well-cooked, about 5-7 minutes.

   ⏱️ 15 minutes
3. 3

   Create the gravy: Pour in 1 cup of water and bring the mixture to a simmer. Stir well, scraping up any bits from the bottom of the pan. Add the garam masala. Let the gravy simmer gently for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Adjust salt if needed.

   ⏱️ 5 minutes
4. 4

   Combine and finish: Gently add the scored, hard-boiled eggs to the simmering gravy. Spoon some gravy over the eggs. Cover the pan and let the curry simmer for another 5-7 minutes, allowing the eggs to absorb the delicious flavors of the masala. If the gravy becomes too thick, add a splash more water.

   ⏱️ 7 minutes
5. 5

   Serve: Garnish with fresh chopped cilantro, if desired. Serve hot with rice, roti, naan, or paratha.

   ⏱️ 1 minute