A delightful spicy curry made with boiled eggs, blended with a rich masala of roasted nuts, spices, and sautéed onions. This dish is perfect for any occasion and is sure to be a hit among egg lovers!
1: Boil the eggs, remove the shells, and coat them with 1/2 teaspoon of chili powder and 1/2 teaspoon of turmeric powder.
2: Heat some oil in a pan and sauté the boiled eggs for 1-2 minutes. Set them aside.
3: In a Kadhai, heat 5 tablespoons of oil. Add the finely sliced onions and fry them on high heat for about 5 minutes until they turn golden brown.
4: Reduce the heat to medium and continue frying for 3 minutes more.
5: While the onions are frying, dry roast cashews, almonds, bay leaf, cinnamon stick, green cardamom, cloves, and red chillies on low flame for about 3 minutes.
6: Allow them to cool, then grind them into a fine paste along with the chopped tomatoes.
7: Add the ginger-garlic paste to the fried onions in the Kadhai and fry for another 2 minutes on medium heat.
8: Add 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, salt to taste, and the sautéed boiled eggs to the masala in the Kadhai.
9: Fry on high heat for 5 minutes, followed by 3 minutes on medium heat, ensuring the eggs are well-coated with the masala.
10: Next, add the ground spice paste (cashew-almond-tomato mixture) to the Kadhai and fry on high heat for 4 minutes, then reduce the heat to medium and continue frying for 2 minutes.
11: Now, add 1 cup of water to the Kadhai and give it a good mix.
12: Cover with a lid and simmer on low heat for 10-15 minutes, stirring occasionally.
13: Once the curry has thickened to your desired consistency, remove from heat.
14: Garnish with chopped coriander leaves.
