Egg Malai Masala

Directions

1. Fill 1/3 of a saucepot full of water and bring to a boil. Add in the baking soda and eggs, allowing them to boil for ~13-15 minutes. After that time, remove the eggs and drop them in an ice bath for 5 minutes (the baking powder and ice bath will make peeling the eggs significantly easier). Peel the eggs, slice each in half lengthwise and set aside.

2. Add the onions and jalapeño to a food processor and blend until a paste has formed. Set it aside.

3. Add butter and oil to a saucepan over medium-high heat. Once the butter has melted, add in the onion/jalapeño paste and allow it to cook for a few minutes, stirring as needed. Add in the ginger paste and spices, then continue to cook until most of the liquid has evaporated, at least 5 minutes.

4. Pour in the milk and stir until combined, then cover with a lid to cook for ~ 5 minutes. Remove the lid, add in the heavy cream, and bring to a boil.

5. Once the gravy reaches the desired consistency, add in the egg yolk side up, season with salt and pepper, and cover. Continue cooking until the gravy has reduced to the desired consistency, removing the lid as needed to check. Once the gravy is the consistency you like, turn off the heat and garnish parsley.

6. Serve the eggs on a plate with sides of choice. Enjoy!

Ingredients

• 1 tsp baking soda
• 6 large eggs
• 3 sweet onions, coarsely chopped
• 1 jalapeño, halved & deseeded
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 Tbsp garlic paste
• 1 Tbsp ginger paste
• 1/2 tsp chili powder
• 1/2 tsp coriander
• 1/4 tsp cumin
• 1/4 tsp garam masala powder
• 1 ½ cup milk
• 1/2 cup heavy cream
• as needed water
• to taste salt & pepper
• as garnish parsley