Anda Lababdar (Poached Egg Curry)

Soak almonds and melon seeds in hot water for 15–20 minutes.

Peel the almonds and blend them with the melon seeds and warm milk until smooth. Set aside.

Heat oil in a wide pan. Add bay leaf, cinnamon stick, cloves, cardamoms, and cumin seeds. Let them sizzle for a few seconds.

Add the chopped onions and cook on medium heat, stirring occasionally, until the moisture evaporates and the onions turn soft and translucent.

Add chopped ginger and garlic and cook for 1–2 minutes until the raw smell disappears.

Add turmeric, red chilli powder, coriander powder, cumin powder, and salt. Mix well and cook for a minute.

Add the tomato puree and slit green chillies. Pour in a little water and cook until the gravy thickens and the oil starts to separate.

Add the prepared almond-melon seed paste. Cook for 3–4 minutes, stirring continuously so it doesn’t stick to the bottom. Add a splash of water if needed.

Add 1 to 1.5 cups of water to adjust the consistency of the gravy, as required.

Mix in the cream and crushed kasuri methi. Cover and simmer for 5 minutes.

Crack each egg into a small bowl and gently slide it into the simmering gravy, spacing them out evenly.

Sprinkle a little salt, red chilli flakes, and garam masala over the eggs.

Cover the pan and cook on low heat for 10–12 minutes, or until the eggs are set.

Garnish with fresh coriander.

Serve hot with butter naan, plain roti, flaky paratha, or rice for a comforting meal.