Cooking Mode

Boil the Eggs

Place 4 eggs in a saucepan, cover them with water, and bring to a boil. Cook for 9–11 minutes until hard-boiled. Transfer the eggs to cold water, allow them to cool, and peel off the shells.

Season the Boiled Eggs

Make 2–3 shallow cuts on each peeled egg. Sprinkle with ¼ teaspoon turmeric powder and a little salt, coating the eggs evenly.

Pro Tips : Keep the cuts shallow to help the masala flavour penetrate without breaking the eggs apart.

Fry the Eggs

Heat 1 tablespoon of oil in a pan. Add the seasoned eggs and fry over medium heat for 3–4 minutes, turning gently until they become lightly golden on all sides. Remove and set aside.

Pro Tips : Avoid frying on very high heat, as the eggs may splutter and develop an uneven colour.

Prepare the Onion-Spice Paste

Add 2 medium onions, 2 green chillies, a handful of fresh coriander leaves, a 1-inch cinnamon stick, 2 green cardamoms, and 3 cloves to a mixer grinder. Blend everything into a smooth or slightly coarse paste, adding a little water only if necessary.

Pro Tips : Avoid adding too much water while blending, as a thick paste is easier to cook and helps create a rich curry gravy.

Prepare the Spiced Curd Paste

In a bowl, combine curd with turmeric powder, salt, red chilli powder, Kashmiri red chilli powder, cumin powder, black pepper powder, garam masala, and kasuri methi. Mix thoroughly until all the ingredients form a smooth, well-combined masala paste.

Prepare the Tomato Paste

Wash and roughly chop 3 medium tomatoes. Blend them in a mixer grinder until smooth and keep the tomato paste aside.

Prepare the Tempering

Heat 3 tablespoons of oil over medium heat. Add 1 bay leaf and ½ teaspoon cumin seeds. Let the cumin seeds sizzle for a few seconds until aromatic.

Pro Tips : Avoid burning the cumin seeds, as they can make the curry bitter.

Cook the Onion Paste

Add the prepared onion-spice paste to the hot oil. Cook over medium heat for approximately 10–15 minutes, stirring regularly, until the raw smell disappears and the paste thickens.

Pro Tips : Allow enough time for the paste to cook thoroughly. Stir frequently to prevent it from sticking to the bottom of the pan.

Add the Spiced Curd Paste

Lower the heat and gradually add the prepared curd and spice mixture to the cooked onion paste, stirring continuously. Cook gently for 3–5 minutes until the mixture is well combined and begins to thicken.

Pro Tips : Keep the heat low when adding curd to help prevent it from splitting. If the paste becomes too thick, add a small splash of water.

Add the Tomato Paste

Add the prepared tomato paste to the pan and mix thoroughly with the onion and curd masala. Cook over medium-low heat for approximately 8–10 minutes, stirring occasionally, until the tomatoes are cooked and the mixture thickens.

Pro Tips : Cook until the raw tomato smell disappears and oil begins to separate around the edges. This helps develop the curry's rich colour and flavour.

Prepare the Gravy

Add approximately ½ cup of water and mix well to create a smooth gravy. Simmer for 3–5 minutes, adjusting the water according to your preferred consistency.

Pro Tips : Add water gradually to maintain a thick, restaurant-style gravy.

Add the Fried Eggs

Gently place the fried eggs into the prepared gravy. Turn them carefully so they are coated evenly with the masala.

Simmer the Curry

Cover the pan and simmer over low heat for 5–7 minutes, allowing the eggs to absorb the flavours of the onion, curd, tomato, and spice gravy.

Pro Tips : Stir the gravy gently around the eggs rather than moving them too much, so they remain intact.

Garnish and Serve

urn off the heat and garnish with freshly chopped coriander leaves. Add a little butter or fresh cream if desired, then allow the curry to rest for 5 minutes before serving.

Pro Tips : Serve hot with butter naan, lachha paratha, roti, or jeera rice for a delicious Punjabi-style meal.