Uploaded March 2026 | Updated September 2026, 2 weeks ago
Looking for a quick, flavorful dinner that feels like a home?
In this video, we’ll show you:
How to get perfectly soft-set boiled eggs every time.
The secret "water splash" technique to prevent ground spices from burning.
How to build a rich, caramelized onion and tomato base.
Serves: 4-5
Prep time: 10 mins | Cook time: 20 mins
Ingredients
5 large eggs, room temperature
4 tbsp vegetable oil
1 tsp fennel seeds
1 small cinnamon stick * 1 large onion, finely chopped
1 tsp ginger paste
2 medium ripe tomatoes, roughly chopped
1 tsp Kashmiri chilli powder
½ tsp ground turmeric
½ tsp ground coriander
1 tbsp tamarind water + ½ tsp light brown sugar, or to taste
¼ cup coconut milk
½ cup hot water (plus 2 tbsp hot water for the spices)
1 tsp fine sea salt, or to taste
Fresh coriander, chopped (for garnish)
Instructions
1. Prepare the Eggs
Bring a saucepan of water to a boil over medium-high heat. Carefully lower the eggs into the water. Turn the heat down to a gentle simmer and cook for 8 minutes. Immediately transfer the eggs to a bowl of iced water. Once cool, peel them and cut them in half lengthwise. Set aside.
2. Temper the Aromatics
Heat the oil in a large frying pan over medium heat. Add the fennel seeds and the cinnamon stick. Once they begin to sizzle and release their aroma, add the chopped onions and ginger. Fry, stirring occasionally, until the onions turn a deep, caramelized golden brown.
3. The Spice Bloom
Before adding the ground spices, add 2 tbsp of hot water to the pan. Immediately stir in the chilli powder, turmeric, and ground coriander. The water prevents the spices from burning and helps them form a paste. Fry until the oil begins to separate from the masala.
4. Build the Sauce
Add the chopped tomatoes and salt. Fry for a few minutes, using your spatula to crush them down until they break into a thick sauce.
5. Simmer
Stir in the tamarind paste, coconut milk, and hot water. Bring the sauce to a steady simmer until it thickens slightly and oil separates
6. Finish and Garnish
Very gently slide the halved eggs into the curry. Spoon the sauce over the eggs and let them warm through for about one minute. Turn off the heat. Remove the cinnamon stick if desired, and garnish generously with fresh chopped coriander.
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Looking for a quick, flavorful dinner that feels like a home?
In this video, we’ll show you:
How to get perfectly soft-set boiled eggs every time.
The secret "water splash" technique to prevent ground spices from burning.
How to build a rich, caramelized onion and tomato base.
Serves: 4-5
Prep time: 10 mins | Cook time: 20 mins
Ingredients
5 large eggs, room temperature
4 tbsp vegetable oil
1 tsp fennel seeds
1 small cinnamon stick * 1 large onion, finely chopped
1 tsp ginger paste
2 medium ripe tomatoes, roughly chopped
1 tsp Kashmiri chilli powder
½ tsp ground turmeric
½ tsp ground coriander
1 tbsp tamarind water + ½ tsp light brown sugar, or to taste
¼ cup coconut milk
½ cup hot water (plus 2 tbsp hot water for the spices)
1 tsp fine sea salt, or to taste
Fresh coriander, chopped (for garnish)
Instructions
1. Prepare the Eggs
Bring a saucepan of water to a boil over medium-high heat. Carefully lower the eggs into the water. Turn the heat down to a gentle simmer and cook for 8 minutes. Immediately transfer the eggs to a bowl of iced water. Once cool, peel them and cut them in half lengthwise. Set aside.
2. Temper the Aromatics
Heat the oil in a large frying pan over medium heat. Add the fennel seeds and the cinnamon stick. Once they begin to sizzle and release their aroma, add the chopped onions and ginger. Fry, stirring occasionally, until the onions turn a deep, caramelized golden brown.
3. The Spice Bloom
Before adding the ground spices, add 2 tbsp of hot water to the pan. Immediately stir in the chilli powder, turmeric, and ground coriander. The water prevents the spices from burning and helps them form a paste. Fry until the oil begins to separate from the masala.
4. Build the Sauce
Add the chopped tomatoes and salt. Fry for a few minutes, using your spatula to crush them down until they break into a thick sauce.
5. Simmer
Stir in the tamarind paste, coconut milk, and hot water. Bring the sauce to a steady simmer until it thickens slightly and oil separates
6. Finish and Garnish
Very gently slide the halved eggs into the curry. Spoon the sauce over the eggs and let them warm through for about one minute. Turn off the heat. Remove the cinnamon stick if desired, and garnish generously with fresh chopped coriander.
Become a member of our channel and get exclusive perks:
youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | facebook.com/banglarrannaghor
Website: banglarrannaghor.com
