Spicy Green Chilli and Egg Curry (Anda Hari Mirch Masala)

1Boil the eggs (6 large) until hard-boiled (about 8-10 minutes). Peel them and make small slits all over the surface of each egg with a knife.

2Lightly dust the peeled eggs (6 large) with 1/2 teaspoon turmeric powder (½ teaspoon) and a pinch of salt. Heat 2 tablespoons of oil in a pan and lightly fry the eggs (6 large) until they are golden brown on the outside. Set aside.

3In the same pan (or a fresh pot), heat 2 tablespoons of vegetable oil or ghee (2 tablespoons) over medium heat. Add cumin seeds (1 teaspoon) and let them splutter.

4Add the finely chopped onion (1 large) and sauté until translucent and lightly golden, about 5-7 minutes.

5Stir in the minced ginger (1 tablespoon) and garlic (1 tablespoon). Cook for 1 minute until fragrant, ensuring the garlic (1 tablespoon) does not burn.

6Add the slit green chilies (6-8) and cook for 2 minutes.

7Reduce the heat to low. Add the red chili powder (1 teaspoon), coriander powder (1 teaspoon), turmeric powder (½ teaspoon), and garam masala (½ teaspoon). Stir constantly for 30 seconds to toast the spices, being careful not to burn them.

8Add the cubed potatoes and stir to coat them thoroughly with the spice mixture. Cook for 3 minutes.

9Pour in the water or (1 cup) broth and the tomato puree (½ cup) (if using). Season generously with salt. Bring the mixture to a boil, then cover, reduce heat to low, and simmer until the potatoes are tender, about 12-15 minutes.

10Gently place the fried eggs (6 large) into the simmering curry. Stir gently to coat them without breaking the potatoes. Let it simmer for another 5 minutes so the eggs (6 large) absorb the flavors.

11Turn off the heat. Stir in the fresh lemon juice (1 tablespoon) and check for salt, adjusting if necessary.

12Garnish generously with fresh chopped cilantro before serving hot with rice or naan.