Egg Curry

1. Stage

Fill a medium pot by two-thirds with water and bring to a boil. Add eggs and boil for 7 minutes, 30 seconds for slightly jammy yolks, or 9 minutes if you prefer them hard boiled. Meanwhile prepare an ice bath by adding about 8 ice cubes to a bowl and fill halfway with water.

2. Stage

Transfer the eggs to the ice bath and let cool, about 5 minutes. Peel the eggs, then sprinkle them with ¼ teaspoon turmeric and a pinch of chili powder. Toss to coat.

3. Stage

In a large skillet over medium-high heat, melt remaining 1 tablespoon of ghee until it shimmers. Add the eggs and fry, turning occasionally, until the exterior has browned slightly, 2 to 3 minutes.

4. Stage

Transfer eggs to a plate and let cool slightly. Pierce each egg with a small knife or a toothpick in a few places and set aside.

5. Stage

Melt the rest of the ghee in the skillet over medium heat and add cumin seeds. Toast until slightly darker in color and beginning to pop, about 2 minutes. Add the onions and cook until soft, about 5 minutes.

6. Stage

Add garlic and ginger, and cook until fragrant, 1 minute. Sprinkle in the garam masala, chili powder, remaining 1 teaspoon turmeric, and coriander. Toss to coat the onions, and cook for 1 minute more.

7. Stage

Pour in tomatoes and stir, scraping the bottom of the pan. Stir in the yogurt until combined, then bring to a simmer. Reduce the heat to medium low and let the mixture thicken and reduce, about 4 to 5 minutes.

8. Stage

Add the water and bring the curry to a boil. Add eggs and reduce the heat to a simmer. Cook, covered, for about 10 to 15 minutes.

9. Stage

Transfer the curry to bowls and top with cilantro. Serve with rice and/or naan.