Restaurant-Style Egg Masala with Cashew Tomato Gravy

Method

1. Bring a generous 16 cm pot of water to the boil on high heat, lower in the eggs gently and cook for 9 min. Plunge them into iced water for 5 minutes and peel. At 9 minutes the very centre of the yolk stays slightly moist and finishes cooking perfectly in the gravy.

   Add in this stepEggs 4

   high heat

2. Make 4 shallow lengthwise slits, 2 to 3 mm deep, in each egg. Heat the stated share of ghee in a 20 cm pan on medium heat, add the eggs with the turmeric, chilli powder and salt and fry for 3 min, rolling them, until golden and lightly blistered. Set them aside. Take care: they can spit.

   Add in this stepGhee ½ tbspGround turmeric ⅛ tspKashmiri chilli powder ¼ tspSalt ⅛ tsp

   medium heat

3. Add the rest of the ghee to the same pan and fry the cinnamon, lightly crushed cardamom and cloves on medium-low heat for 30 sec until fragrant. Add the onion, turn up to medium heat and cook slowly for 14 min, stirring often, until deep brown. The edges should be dark brown and the onions should smell sweet.

   Add in this stepGhee 1 tbspCinnamon stick (2 cm piece) 1Green cardamom pods 2Cloves 2Onion, thinly sliced 180 g

   medium-low heat→medium heat

4. Add the ginger, garlic, cashews and tomatoes and cook on medium heat for 8 min, until the tomatoes are completely soft and the cashews tender. If it sticks, add a splash of water and scrape.

   Add in this stepGinger, roughly chopped 10 gGarlic cloves 4Unsalted cashews 15 gRipe tomatoes, roughly chopped 220 g

   medium heat

5. Fish out the cinnamon and cloves, let the mixture cool a little, then blend it with the stated share of water until very smooth. If you can't feel any grit when you rub it between your fingers, the gravy will be silky. When blending hot food, hold the lid down with a towel and start on low.

   Add in this stepHot water 75 ml

6. Pour the sauce back into the pan, add the rest of the turmeric and chilli, the ground coriander and most of the salt, and cook on medium-low heat for 5 min, stirring. Half-cover the pan: it splutters. Move on when it darkens and oil glistens on the surface.

   Add in this stepGround turmeric 0.4 tspKashmiri chilli powder 1 tspGround coriander 1 tspSalt ½ tsp

   medium-low heat

7. Add the rest of the water and the eggs, cover and simmer on medium-low heat for 7 min, rolling the eggs halfway so they are coated all over. The gravy should coat a spoon thickly.

   Add in this stepHot water 175 ml

   medium-low heat

8. Crush the kasuri methi between your palms and add it with the garam masala and cream, then warm on low heat for 1 min. Taste and adjust with the remaining salt. Do not boil once the cream is in. Lovely with butter naan or saffron rice.

   Add in this stepKasuri methi (dried fenugreek leaves) 1 tspGaram masala ½ tspDouble or heavy cream 30 mlSalt ⅛ tsp

   low heat