Dhaba-style Anda Masala Curry (Egg Curry)

Heat oil in a wok over high heat and fry the sliced onions until golden brown.

Remove the onions, drain excess oil, and set aside. Reserve the remaining oil to cook the masala.

Blend the fried onions with curd, green chillies, and poppy seeds into a smooth paste. Keep aside.

Boil the eggs, shell them, and prick them with a fork or toothpick.

Heat oil in a pan over low heat, add turmeric powder, and stir.

Add the boiled eggs and stir-fry until golden brown. Remove and set aside.

In the same pan, heat oil over medium heat.

Add green cardamoms, cinnamon, cumin, black peppercorns, and cloves. Sauté until fragrant.

Stir in ginger-garlic paste and cook until the raw smell disappears.

Reduce the heat and add turmeric powder, Kashmiri chilli powder, coriander powder, cumin powder, and salt. Add a splash of water and mix well.

Stir in the ground tomato and cook, stirring continuously, until the water content of the tomatoes evaporates.

Add the onion paste and cook until the oil separates from the masala.

Pour in water, mix well, and bring the masala to a boil.

Gently add the fried eggs and crushed Kasuri methi to the gravy.

Let them simmer, allowing the flavors to infuse. Adjust the consistency by adding water if needed.

Garnish with fresh coriander leaves and drizzle ghee over the curry before serving.

Serve hot with Indian bread or steamed rice for a comforting meal.