A day off means a little extra time, a little idleness and a satisfying meal. Away from the daily rush, you want something that is easy to make and comforting to eat, and egg makhmali is just such a dish: soft, delicate and very homely in taste. Made with few ingredients, it can be the perfect holiday companion with rice or roti at lunch or dinner. Here is the recipe.

• Boiled eggs: 4
• Large onion: 1
• Cashew nuts: 8–10
• Small tomato: 1
• Dried chilli powder: 1 tablespoon
• Coconut milk: half a cup
• Cloves: 2–3
• Cinnamon: one piece
• Ghee: 1 tablespoon
• Methi: 1 tablespoon
• Fresh cream: 1 tablespoon

First halve the boiled eggs lengthways. Heat oil in a karahi and lightly fry the chopped onion, cashews and chopped tomato. Add a little water and cook them well. When cooked, add salt to taste, let the mixture cool and blend it.

Now heat a little oil and a teaspoon of ghee in the karahi and temper with the cinnamon and cloves. Add the onion and cashew mixture and the remaining spices and keep stirring. When the oil starts to separate from the masala, add the coconut milk. When the milk and masala come to the boil, add the eggs and cover. After about five minutes of cooking, add the methi, and finally the fresh cream. Your egg makhmali is ready.

Source: Jagonews24. First published in Bengali on The Agro News.