Egg Curry with Basmati Rice

1

Prepare the vegetables and rice

Knife

Cutting Board

Fine-mesh strainer

Fine grater

Wash your hands with soap and water. Rinse and dry the onion and ginger before peeling, trimming away any damaged areas. Dice the onion, grate the ginger, and peel and mince the garlic. Rinse the rice in a fine-mesh strainer under cool running water until the water runs mostly clear, then drain thoroughly.

2

Hard-boil and peel the eggs

Saucepan

Measuring Cups

Slotted spoon

Place the eggs in a single layer in the 4-quart saucepan and add the measured 8 cups water; the eggs should be covered. Bring to a full boil over medium-high heat. Cover, remove from the heat, and let stand for 12 minutes. Drain carefully and cool the eggs under cold running water until comfortable to handle. Peel them; the whites and yolks should be firm. Wash your hands after handling the raw eggs.

3

Cook and rest the rice

Saucepan

Measuring Cups

Measuring Spoons

Fork

Wooden spoon

Meanwhile, put the drained rice, 2 1/4 cups water, and 1/2 teaspoon salt in the medium saucepan. Bring to a boil, stir once, then cover tightly and reduce the heat to low. Cook for 15 minutes without lifting the lid. Remove from the heat and let stand, covered, for 10 minutes before fluffing with a fork.

4

Soften the onion

Measuring Spoons

Skillet

Wooden spoon

While the rice cooks, heat the oil in the deep skillet over medium heat. Add the onion and cook for 10–12 minutes, stirring frequently, until softened and lightly golden. Reduce the heat if the edges begin browning before the onion softens.

5

Cook the aromatics and spices

Measuring Spoons

Skillet

Wooden spoon

Add the ginger and garlic and cook for 1 minute, stirring. Add the cumin and turmeric and stir for 30 seconds, just until fragrant.

6

Cook down the tomatoes

Measuring Spoons

Skillet

Wooden spoon

Stir in the crushed tomatoes and the remaining 1 teaspoon salt. Bring to a gentle simmer, then cook uncovered over medium-low heat for 12–15 minutes, stirring frequently. The tomatoes should darken slightly and become thick enough that a spoon drawn across the pan leaves a brief trail.

7

Gently simmer the eggs in the curry

Measuring Cups

Measuring Spoons

Knife

Skillet

Wooden spoon

Slotted spoon

Stir in the remaining 3/4 cup water and the garam masala. Bring back to a gentle simmer. Make two shallow lengthwise slits in the white of each peeled egg, keeping the eggs whole, then nestle them in the sauce. Spoon sauce over the eggs, cover, and simmer gently over low heat for 4–5 minutes, turning once, until warmed through. Avoid a vigorous boil, which can toughen the whites.