Rich Egg Curry With Evaporated Milk

Ingredients

• Eggs - 3 whole
• Potatoes - 2 whole
• Onions - 2 whole
• Tomatoes - 2 whole
• Evaporated milk - 1/4 cup
• Ginger - 1 piece
• Garlic - 3 clove
• Cinnamon stick - 1 whole
• Cardamom pods - 2 whole
• Star anise - 1 whole
• Curry leaves - 2 whole
• Mustard seeds - 1/2 tsp
• Shallots - 4 whole
• Cooking oil
• Salt
• Water - 1 cup
• Egg or meat curry powder - 1 tbsp
• Kashmiri chilli powder - 1 tsp
• Ground black pepper - 1/2 tsp
• Water - 2 tbsp
• Salt

Instructions

1. 1Place the eggs in a saucepan, cover with water, bring to a boil and cook until hard-boiled; cool, peel and set aside.
2. 2Make a smooth ginger-garlic paste by grinding the 1-inch piece of ginger with the garlic cloves, then set it aside.
3. 3Combine the egg or meat curry powder, Kashmiri chilli powder, ground black pepper, 2 tbsp water and salt into a smooth curry paste and keep it ready.
4. 4Heat oil in a pan and stir-fry the cinnamon stick, cardamom pods, star anise and a stalk of curry leaves until the spices become fragrant.
5. 5Add the onions to the pan and fry until they are golden brown and slightly caramelized, which builds a sweet base for the sauce.
6. 6Stir in the ginger-garlic paste, then add the prepared curry paste and cook on low flame for 5 minutes so the spices lose their raw edge and deepen in flavor.
7. 7Add the potatoes, tomatoes and 1 cup water, cover and cook until the potatoes are tender and the tomatoes have broken down.
8. 8Gently add the hard-boiled eggs and 1/4 cup evaporated milk, season with salt, and simmer for 15 minutes so the gravy thickens and the flavors meld.
9. 9Meanwhile, heat a little oil in another pan and fry the mustard seeds, the remaining curry leaves and the shallots until the shallots turn brown and crisp.
10. 10Pour the fried shallots and tempered spices over the simmering curry for a burst of texture and aroma.
11. 11Remove the curry from the heat and let it rest for 30 minutes to allow the flavors to deepen before serving.
12. 12Serve the curry with steamed rice or roti.
13. 13Optional: garnish with chopped fresh cilantro before serving for a bright finish.