Simple Egg Curry

Ingredients

• Eggs: 6, hard-boiled and peeled
• Onions: 2 large, finely chopped
• Tomatoes: 2 large, puréed
• Ginger-Garlic Paste: 1 tbsp
• Green Chilies: 2, slit
• Turmeric Powder: 1/2 tsp
• Red Chili Powder: 1 tsp
• Coriander Powder: 1.5 tsp
• Garam Masala Powder: 1/2 tsp
• Cumin Seeds: 1 tsp
• Oil: 3 tbsp
• Coriander Leaves: for garnish
• Salt: to taste

Instructions

1. 1

   Make small, shallow slits on the hard-boiled eggs. This helps them absorb the gravy.

2. 2

   Heat oil in a pan. You can lightly fry the boiled eggs until they get a pale golden skin. Remove and set aside. This step is optional.

3. 3

   In the same oil, add cumin seeds and let them splutter.

4. 4

   Add the chopped onions and sauté until they turn golden brown.

5. 5

   Add the ginger-garlic paste and green chilies. Sauté for a minute until the raw smell is gone.

6. 6

   Add the spice powders: turmeric, red chili, and coriander powder. Cook for 30 seconds.

7. 7

   Pour in the tomato purée and cook until the oil starts to separate from the masala.

8. 8

   Add about 1.5 cups of warm water and salt. Bring the gravy to a boil.

9. 9

   Gently slide the boiled eggs into the curry.

10. 10

    Cover and simmer for 10-12 minutes, allowing the eggs to soak in the flavors of the gravy.

11. 11

    Sprinkle garam masala powder and stir gently.

12. 12

    Garnish with fresh coriander leaves and serve hot with rice or rotis.