Eggs Kadhai
Everything good about an Indian weeknight curry: fragrant whole spices, browned Eggs, softened onions and tomatoes, and a final high-heat reduction that darkens the masala and deepens the flavour.
Ingredients
- Garam Masala1 tsp
- Tomato Puree2 tbsp
- Kasuri Methi1 tbsp
- Saltto taste
- Garlic4 cloves, minced
- Ghee2 tbsp
- Bell Pepper1, sliced
- Eggs6, hard-boiled
- Spring Onions3, cut into batons
Optional extras
- Fresh Cilantrohandful, to finish
Instructions
- 1
Heat the ghee or oil in a heavy pan and let the aromatics sizzle until their rawness is gone.
- 2
Sear the Eggs in batches so it browns rather than steams, and set aside.
- 3
Cook Ghee and Garlic in the same pan until soft and sweet, deglazing with a splash of water.
- 4
Return the Eggs, add the ground spices and salt, and fry hard for two minutes to toast the spices into the meat.
- 5
Pour in just enough water to come halfway, cover, and simmer gently until everything is tender.
- 6
Finish on a high heat to thicken, check the salt, and serve scattered with fresh coriander.
Chef's tip
Taste and adjust the salt at the end; sauces concentrate as they reduce.
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