Egg Curry with Celery: A Flavorful Indo-Western Twist

Place eggs in a saucepan. Cover with room-temperature water (about 1 inch above eggs). Bring to a rolling boil, then cover the pan and turn off heat. Let sit for 10-12 minutes depending on desired doneness. Drain, cool in ice water, peel, and set aside. Make small slits on each egg to allow flavors to penetrate (about 1/2-inch long).

Heat oil or ghee in a deep skillet or saucepan over medium heat. Add finely chopped onions and sauté until golden brown, stirring occasionally, about 7-8 minutes. Add ginger-garlic paste and sauté for another minute until ommatic and raw smell disappears.

Add finely chopped celery (reserve a few leaves for garnish). Sauté for 2-3 minutes. Add the tomato purée. Cook until tomatoes are well-cooked and the oil begins to separate, about 6-7 minutes.

Add turmeric powder, ground cumin, ground coriander, red chili powder, garam masala, and salt. Stir to combine, then add 1/2 cup water or broth. Mix thoroughly and bring to a simmer.

Let the curry base simmer gently for 5-6 minutes so flavors meld and consistency thickens slightly.

Gently slide the boiled eggs into the gravy. Use a spoon to carefully spoon some gravy over the eggs. Simmer uncovered for 5-7 minutes, leaving more time if you prefer richer absorption, but consider that over-simmering might break the yolks tight or separate.

Remove from heat. Sprinkle reserved celery leaves and fresh coriander on top. Get a breath of its aroma, and give a gentle stir to incorporate the garnish into surface—but mixture lightly.