Mughlai Egg Curry

Ingredients

• Egg - 3 whole
• Onion - 2 whole
• Green chili - 3 whole
• Ginger-garlic paste - 2 tbsp
• Tomato - 2 whole
• Coconut milk - 1 cup
• Curd - 2 tsp
• Milk - 1/4 cup
• Cumin powder - 1/4 tsp
• Kashmiri chili powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - 1 1/2 tsp
• Garam masala powder - 2 tsp
• Cashew - 6 whole
• Almond - 8 whole
• Ghee - 4 tsp
• Salt
• Coriander leaves

Instructions

1. 1Soak the almonds and cashews in warm water for some time, and peel the almond skins before grinding so the paste is smooth and pale.
2. 2Hard-boil the eggs, then peel and set them aside while you make the gravy.
3. 3Chop the onions and tomatoes and roughly slice the green chilies so they are ready to go into the blender and the pan.
4. 4Drain the soaked nuts and combine them in a blender with the chopped onions, ginger-garlic paste and green chilies; grind to a smooth paste, adding a little water if needed to help the blades along.
5. 5Heat the ghee in a pan over medium heat, add the nut-and-onion paste and sauté until fragrant and the raw smell disappears.
6. 6Gradually add the milk little by little, stirring constantly, and continue to cook until the oil separates from the masala.
7. 7Stir in the cumin powder, Kashmiri chili powder, coriander powder, garam masala powder, chopped tomatoes, curd and salt, and cook until the mixture dries slightly.
8. 8Add the coconut milk and bring the sauce to a boil; boil for 1-2 minutes.
9. 9Gently nestle the peeled eggs into the curry and spoon the sauce over them so they warm through and absorb the flavors.
10. 10Garnish with coriander leaves and serve warm with roti or rice; optionally finish with a drizzle of extra coconut milk for a richer finish.