Step by step

Method

4 steps

1. 1

   Put 6 large eggs in a saucepan, cover with water by an inch, bring to a boil, then lower to a steady simmer 9–10 minutes for fully set yolks. Cool in cold water, peel, and lightly score the whites 2–3 times with a knife so the masala can soak in — don't cut deep into the yolk.

2. 2

   Heat 2 tablespoons oil in a skillet over medium heat until shimmering. Add 1 teaspoon cumin seeds and let them crackle 20–30 seconds. Stir in 1 large finely chopped onion and cook until deep golden, 10–12 minutes — pale onion makes a flat curry. Add 1 tablespoon ginger-garlic paste and stir 30–45 seconds until the raw smell fades.

3. 3

   Add 2 tomatoes (pureed or finely chopped), ½ teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon garam masala, 1 teaspoon chili powder, and ¾ teaspoon salt. Cook, stirring, until thick and jammy with oil at the edges, 6–8 minutes. Pour in ¾ cup water and simmer 3 minutes — gravy should look spoonable, not watery.

4. 4

   Nestle the eggs into the gravy and spoon sauce over them. Simmer gently 4–5 minutes so they warm through and pick up spice. Garnish with cilantro. Serve with rice or roti. You want soft eggs in a thick, fragrant tomato-onion masala — not rubbery overcooked eggs or thin watery gravy.