Mumbai Spl Masala Egg Curry

Ingredients

• 6 pieces Eggs (hard‑boiled, peeled)
• 1.5 large Onion (finely sliced for curry; half sliced for salad)
• 4 cloves Garlic (peeled)
• 1 inch Ginger (peeled and roughly chopped)
• 1 cup Fresh Coriander (Cilantro) (stems and leaves, roughly chopped for paste; extra leaves for garnish)
• 2 pieces Green Chili (mild, seeded, for paste)
• 3 pieces Dried Red Chili (whole, for pulao)
• 2 tsp Cumin Seeds (whole seeds)
• 3 tbsp Vegetable Oil (for curry)
• 2 tbsp Ghee (for pulao)
• 3 tbsp Plain Yogurt (full‑fat, at room temperature)
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chili Powder (adjust to heat preference)
• 2 tsp Pav Bhaji Masala (optional, adds authentic Mumbai flavor)
• 1 tsp Kasuri Methi (dried fenugreek leaves, for garnish)
• 1 cup Basmati Rice (rinsed and drained)
• to taste Salt
• 1 tbsp Lemon Juice (for salad dressing)

Instructions

1. Boil the Eggs

   Place the eggs in a saucepan, cover with water, bring to a boil, then simmer for 8 minutes. Transfer to ice water, peel and set aside.

   Time: PT10M

   Temperature: 100°C

2. Prepare the Green Paste

   In a blender, combine garlic, ginger, coriander stems and leaves, green chilies, a pinch of salt and 1 tbsp oil. Blend to a smooth, fine paste.

   Time: PT5M

3. Slice Onions and Prep Salad

   Thinly slice 1.5 onions. Half of the sliced onion will go into the curry; the other half is set aside for a quick salad with chopped coriander, green chili, and lemon juice.

   Time: PT5M

4. Cook the Egg Curry Base

   Heat 3 tbsp oil in a saucepan over medium heat. Add 1 tsp cumin seeds and the whole dried red chilies; sauté until fragrant (about 30 seconds). Add the sliced onions and fry until golden brown, stirring occasionally.

   Time: PT5M

   Temperature: 180°C

5. Add the Green Paste

   Stir in the prepared green paste and sauté for 2 minutes until the raw aroma disappears.

   Time: PT2M

   Temperature: 180°C

6. Create the Yogurt Gravy

   Lower the heat, add 3 tbsp plain yogurt, 1/2 tsp turmeric, 1/2 tsp red chili powder, 2 tsp pav bhaji masala (optional), and salt to taste. Mix well and cook for 1 minute.

   Time: PT1M

   Temperature: Medium

7. Simmer the Eggs

   Gently add the boiled eggs to the gravy, turning them to coat. Cover and simmer on low for 5 minutes.

   Time: PT5M

   Temperature: Low

8. Prepare the Red Chili Pulao

   Rinse 1 cup basmati rice until water runs clear. Heat 2 tbsp ghee in a separate pan, add 1 tsp cumin seeds and the whole dried red chilies; sauté 30 seconds. Add the drained rice and stir for 2 minutes until each grain is coated with ghee.

   Time: PT4M

   Temperature: Medium

9. Cook the Rice

   Add 2 cups water, 1 tsp pav bhaji masala (optional), and salt to taste. Bring to a boil, then reduce heat to low, cover, and cook for 12 minutes until water is absorbed.

   Time: PT12M

   Temperature: Low

10. Rest the Pulao

    Turn off the heat and let the pulao sit, covered, for 5 minutes. Fluff with a fork before serving.

    Time: PT5M

11. Plate and Garnish

    Place a serving of pulao on a plate, top with a generous portion of egg curry, sprinkle kasuri methi and fresh coriander leaves. Serve the onion‑coriander salad on the side.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

2g