Hotel-Style Spicy Egg Curry (Anda Masala)

Bring water to a boil in a pot and hard-boil 8 eggs for 10 to 12 minutes. Once boiled and cooled, peel them and make 3 to 4 shallow vertical slits on each egg using a small knife so the curry flavors penetrate inside.

Halve 4 onions to easily peel off the skin and slice them thinly. Roughly chop 3 tomatoes. Slice 1.5 inches of ginger into small pieces and remove the stems from 5 to 6 dried red chillies.

Heat 2 tbsp mustard oil in a pan until it smokes to remove its raw pungency. Add sliced onions and sauté on medium heat until light golden brown.

Add sliced ginger, peeled garlic cloves from 1 whole bulb, dried red chillies, and 5 cashews to the light golden onions. Sauté for 1 minute, then add chopped tomatoes and 1 tsp salt. Stir well, cover with lid, and cook on medium heat for 4 to 5 minutes until tomatoes turn soft and jammy.

Once tomatoes are soft, pour in 350 ml (about 1.5 cups) hot water. Stir well, cover with lid, and simmer on medium-low heat for 8 to 10 minutes until everything becomes completely tender and soft. Turn off heat and allow to cool down.

Heat 2 tbsp mustard oil in a separate pan. Add the slitted hard-boiled eggs and fry on medium-high heat while shaking the pan until the outer skin turns golden blistered. Sprinkle 1/2 tsp turmeric powder and 1 tsp Kashmiri red chilli powder, toss for 30 seconds for rich color, then remove the eggs to a plate.

Transfer the cooled onion-tomato mixture into a blender jar and grind into a smooth fine puree. There is no need to strain this gravy.

Reheat the pan containing leftover spiced oil from frying eggs. Add 1 tsp cumin seeds, 3 green cardamoms, 2 bay leaves, 1 tsp black peppercorns, 2 cloves, and 1 cinnamon stick. Sauté on low heat until they crackle and release aroma.

Pour the blended puree into the sizzling whole spices. Pour 250 ml (1 cup) water into the blender jar to clean off remaining puree and add it to the pan. Add 2 tsp coriander powder, the fried eggs, 1 tsp crushed kasuri methi, 1 tsp garam masala, and 2 tbsp chopped fresh coriander leaves. Stir well and bring to a boil.

Turn the flame to very low, cover the pan with a lid, and let it simmer for 5 to 7 minutes until oil separates on top and gravy flavors absorb into the eggs. Uncover, stir softly, and serve hot.