In a 2 liter pressure cooker, add 1 tbsp water
Next add 1 tbsp butter. You can use Ghee or any other neutral oil of your choosing.For a restaurant styled version, add in more butter for richness.
Next goes in the onions. Spread them as a layer covering the bottom.
Top it with the chopped tomatoes.
The garlic, ginger and the red chillies come next followed by salt, sugar and garam masala. The amount of sugar will depend on the sourness of your tomatoes. If your tomatoes are sweet, you can skip the sugar. Also make sure to always add the spice powders last in this method, so that they are not touching the bottom of the pan. It causes burning.
Note: You can add Turmeric and Kasoori methi also at this stage. I have used them later as detailed below.
Would take around 6 minutes. Once done, switch off the heat and let it sit until the pressure settles.
For a Dhaba/Restaurant style Egg Curry (optional ): While that's happening, heat a pan with a tsp of oil/ghee. When warm, add turmeric.
Then add the hard boiled eggs
and saute until golden brown - around 2 minutes. Set aside. You can use the same pan to add some more ghee/butter, heat some whole Garam Masala like Bay Leaf, whole cardamom, Cinnamon Stick and some cloves so that you can later add them to the gravy. This frying of eggs and whole spices is optional and I generally skip it while making at home for us.
Open the pan. This is how it looks like upon opening - the aroma is inviting and savory!
and blend to a smooth puree. Or you can use a blending stick to process it right in the pan and save yourself the hassle of washing your processor!!!
Transfer that to a serving pan
and drop the eggs to it. Also add the sauteed whole garam masalas to it if using.