Ingredients:

  • 4 large eggs
  • 1 tsp vegetable oil
  • 1/4 tsp turmeric powder
  • 1/4 tsp Kashmiri red chili powder
  • 2 tbsp vegetable oil or ghee
  • 1 tsp cumin seeds
  • 1 medium onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 2 large tomatoes, pureed or finely chopped
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 1/2 cup warm water
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Place eggs in a pot of cold water, bring to a boil, then simmer for 9–11 minutes. Immediately plunge into an ice bath for 5 minutes to ensure easy peeling.
  2. Peel the eggs and make 3–4 shallow vertical slits along the sides of each egg to allow the sauce to penetrate.
  3. Heat 1 tsp oil in a pan over medium heat. Stir in 1/4 tsp turmeric and 1/4 tsp chili powder, then add the eggs. Fry for 2–3 minutes until the skin is golden and slightly blistered. Remove and set aside.
  4. Sauté the aromatic base by heating 2 tbsp oil/ghee and adding cumin seeds, diced onions, and ginger-garlic paste.