20 - 25 mins
- 4-5 large eggs
- 1 large onion, chopped
- 2 tsp ginger garlic paste
- 1 large, chopped tomato
- 2 1/2 tbsp thick yoghurt, whisked
- 2 Rajah Bay Leaves
- 1 inch Rajah Cinnamon/Cassia
- 3 Rajah Green Cardamoms
- 4-5 Rajah Cloves
- 1 tsp Rajah Cumin seeds
- A pinch of hing (asafoetida)
- 2 tsp Rajah Fennel seeds (ground into powder)
- 1 tsp Rajah Chilli powder
- 1 tsp Kashmiri red chilli powder
- 1/2 tsp Rajah Turmeric Powder
- 1 tsp Rajah Coriander Powder
- 1/2 tsp Rajah Cumin Powder
- 1/2 tsp Rajah Garam Masala Powder
- 1 1/2 tsp Sugar/sweetener (adjust according to taste)
- Salt as per taste
- 3 tbsp Mustard oil / Vegetable oil
- Marinate the eggs with a little salt and a pinch of turmeric and set aside.
- In a thick bottomed pan heat 1 tbsp oil on medium-high heat and shallow frying the eggs until golden brown. Remove with a slotted spoon and keep it aside.
- In the same pan add the rest of the oil, when the oil is hot, add cumin seeds and hing, once the seeds splutter, add the cinnamon stick, cloves, cardamom and bay leaves.
- Next add the chopped onion and sauté it for 4-5 minutes or until it is soft and golden brown.
- Now add the ginger-garlic paste and sauté for 2-3 minutes or until the raw smell disappears.
- Toss in the chopped tomatoes and sauté on medium-high heat until soft and mushy.
- Now reduce the heat to low, then add in the Rajah Chilli Powder, Kashmiri chilli powder, turmeric powder, cumin powder, coriander powder, fennel powder and salt along with 2 tbsp of water and sauté for 1-2 minutes.
- Add the yoghurt and mix it well with the masala.
- Stir in the garam masala powder, sugar/sweetener along with 1 cup of water and simmer for 4-5 minutes.
- Now add the fried eggs into the gravy and mix well.
- Cook until oil floats to the top again and you reach the desired consistency in gravy. Check the seasoning and adjust as per taste.
- Ideally this dish is slightly thick.
- Take it off the heat and serve it hot with roti, naan or steamed rice.