A homestyle patia where eggs simmers in a deeply bhunao-ed masala — the kind of curry that tastes better on day two, if it lasts that long. Ready in 40 minutes including prep.
Prep 15 min Cook 25 min Serves 4 Medium
Ingredients
🫙Ginger Garlic Paste1 tbsp
🌶️Garam Masala1/2 tsp
🧂Saltto taste
🧅Onion1 large, finely chopped
🍅Tomato2, finely chopped
🌶️Turmeric Powder1/2 tsp
🌶️Mustard Seeds1 tsp
🥚Eggs4, hard-boiled
🫙Tamarind Paste1 tbsp
🫙Ground Coriander1 tsp
🌶️Red Chili Powder1 tsp
🫙Coconut Oil2 tbsp
🍯Jaggery1 tbsp
Optional extras
🌿Fresh Cilantrohandful, to finish
Instructions
1
Heat the coconut oil in a heavy kadhai over medium heat until it shimmers.
2
Crackle the mustard seeds with a few curry leaves — they should pop within seconds.
3
Add the chopped onion and fry until deep golden, 6-8 minutes — this colour is the backbone of the gravy.
4
Stir in the ginger garlic paste and cook until the raw smell disappears, about a minute.
5
Tip in the turmeric, red chili powder, ground coriander and tomatoes; bhunao the masala, stirring often, until the oil separates at the edges.
6
Sweet, sour and fiercely hot all at once — balance the jaggery against the tamarind carefully.
7
Add the eggs and turn every piece through the masala, then pour in a cup of hot water; cover and simmer until perfectly tender, 20-25 minutes.
8
Season with salt, garam masala and reduce to the consistency you like.
9
Finish with fresh cilantro and serve hot with roti, paratha or steamed rice.
Chef's tip
Bhunao patiently — the moment the oil separates from the masala is when the real flavour begins.
