Dhaba Style Egg Curry

🔥 Prep

• Boil the 6 eggs for 8-10 minutes, then transfer to ice water, peel, and pat dry; optionally slice them in half or leave whole.
• Finely chop the 2 red onions and 3 tomatoes; slit the 2 green chilies lengthwise.
• Measure out 1.5 tbsp ginger garlic paste, 1 tsp cumin seeds, 2 bay leaves, 1 black cardamom, 1 tsp turmeric powder, 1.5 tsp Kashmiri red chili powder, 1 tbsp coriander powder, 0.5 tsp garam masala, 1 tsp kasuri methi, 1.5 tsp salt, and 250 ml water; keep each in separate small bowls.
• Roughly chop 2 tbsp fresh cilantro for garnish.
• Pour 3 tbsp mustard oil into a measuring cup and have it ready for the pan.

🔥 Cook

• 1. Heat the 3 tbsp mustard oil in a heavy-bottomed pan over medium-high heat until it begins to shimmer.
• 2. Add the 1 tsp cumin seeds, 2 bay leaves, and 1 black cardamom; fry for 30 seconds until fragrant and the seeds start to crackle.
• 3. Add the chopped red onions and sauté for 6-8 minutes until they turn deep golden brown, stirring occasionally.
• 4. Stir in the 1.5 tbsp ginger garlic paste and cook for 1 minute until the raw aroma disappears.
• 5. Add the chopped tomatoes and slit green chilies; cook for 5-6 minutes on medium heat until the tomatoes break down and the oil starts to separate from the masala.
• 6. Sprinkle in the 1 tsp turmeric powder, 1.5 tsp Kashmiri red chili powder, 1 tbsp coriander powder, and 1.5 tsp salt; mix well and fry for 2 minutes to toast the spices.
• 7. Pour in the 250 ml water, bring to a gentle boil, then reduce to low heat and simmer the gravy for 8-10 minutes until it thickens slightly.
• 8. While the gravy simmers, heat a separate skillet with a splash of mustard oil over medium-high heat; add the boiled eggs and sear for 2-3 minutes on each side until they develop a golden-brown crust.
• 9. Transfer the seared eggs into the simmering gravy, crush the 1 tsp kasuri methi between your palms and stir it in; cook for 2 minutes on low heat to let the eggs absorb the flavors.
• 10. Finish with the 0.5 tsp garam masala and the chopped cilantro; stir gently and let the curry rest for 1 minute before turning off the heat.

🔥 Serve

• Spoon the dhaba style egg curry into a warm serving bowl, drizzle a few drops of mustard oil for extra smokiness if desired.
• Accompany with hot, buttery naan, fluffy basmati rice, or soft tawa paratha, and a wedge of lemon on the side.