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Recipe details are AI-generated from the video and may contain errors — for reference only.
Take 6 boiled and shelled eggs, add 1/4 tsp turmeric powder and 1/4 tsp red chilli powder, then mix thoroughly to coat the eggs and set aside.
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Coat the eggs evenly with spices so they absorb the flavor properly.
In a glass bowl, add 4 tbsp whisked curd/yogurt, 1/4 tsp turmeric powder, 1 tsp chilli powder, 1 tsp coriander powder, and 1/2 tsp garam masala, then mix all ingredients together.
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Whisk the curd thoroughly before adding spices so the mixture remains smooth.
Hot oil may splatter when eggs are added, slide them in gently from the side of the pan.
Heat 1 tbsp oil in a pan, add the spiced eggs and fry for 2 to 3 mins on low heat till golden, then remove to a plate.
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Do not overcrowd or stir too roughly, otherwise the egg surface coating will peel off.
Heat 3 tbsp oil in the pan, add 1 tsp cumin seeds until it splutters, then add 1-2 chopped green chillies and give a stir.
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Do not let the cumin seeds burn, otherwise they will taste bitter.
Add 2 medium chopped onions and 1 tsp salt, then fry on medium heat for 7 to 8 mins till light brown.
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Stir onions regularly so they brown evenly without sticking to the bottom.
Add 1.5 tsp crushed ginger and 2 tsp crushed garlic, then fry on low heat for 2 mins.
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Garlic burns very quickly on high heat, keep heat low and stir continuously.
Add 5 tbsp tomato puree, add a splash of water, and fry on low to medium heat for 3 to 4 mins until the tomato puree is cooked and oil separates.
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Stir frequently to prevent the tomato puree from sticking to the pan.
Lower the heat, add the prepared curd-masala mix, and cook on low heat for 3 mins while stirring continuously until the oil separates.
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Heat must be lowered before adding curd, otherwise the yogurt will curdle.
Add 150 ml water, mix well, cover and cook on low heat for 5 mins until the gravy is cooked.
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Cover with a lid and simmer on low heat so the gravy thickens evenly without burning.
Add 1 tsp roasted and powdered Kasuri Methi, and give a mix.
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Crush the Kasuri Methi finely between your palms so it distributes evenly across the gravy.
Be careful when cutting the boiled eggs with a knife to avoid hand injuries.
Make 2 slits on each of the fried eggs, add them into the gravy, add 50 ml water, cover and cook on low heat for 3 mins.
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Make sure to slit the eggs so they absorb the flavors of the gravy.
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