Bengali quail egg do piaza

Ingredients

• 12 to 15 quail eggs
• 1 cup of finely chopped onion
• 1/2 cup of chopped onion
• 1 large tomato, chopped
• 1 tablespoon of ginger paste
• 1 teaspoon of garlic paste
• 4 to 5 green chili peppers
• 1/4 teaspoon of ground cumin
• 1 teaspoon of dried cilantro
• 1 teaspoon of turmeric
• 1/2 teaspoon of chili powder (optional)
• 1/2 teaspoon of garam masala
• 2 cardamom pods, 2 cinnamon sticks, 2 cloves, 2 bay leaves
• 4 tablespoons of mustard or soy oil
• 1 teaspoon of ghee (optional)
• salt
• A pinch of sugar
• 2 tablespoons of chopped cilantro
• hot water

Cook the eggs for 5 to 7 minutes in the salted water, then carefully peel them and make a small incision to allow the spices to penetrate.

Rub them with salt and turmeric, then lightly brown them in the oil and set aside.

Sauté the large onion pieces in a pan for 1 to 2 minutes, without softening them, and set aside.

In the meantime, in a separate pan, brown the cardamom, cinnamon, cloves, and bay leaf, then add the chopped onion and cook until it turns golden.

Add the ginger and garlic paste and cook until the raw smell disappears.

Add the tomato; once it has softened, add the cumin, cilantro, turmeric, chili pepper, salt, and sugar.

Heat the oil over medium heat, adding a little water until the oil separates from the spices.

Add the eggs, mix well, then pour in a little hot water: the sauce should remain thick.

Once it has reduced slightly, add the chopped onion and sliced green chili peppers, cover, and simmer for 5 minutes over low heat.

Sprinkle with garam masala, cilantro, and ghee, mix well, and let it rest for a few minutes before serving.