Hot Egg Curry with Rice

Instructions

1. 1

   Boil the eggs in a pot of water for about 10 minutes until they are hard-boiled. Once done, peel the eggs and set them aside.

2. 2

   Heat the vegetable oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

3. 3

   Add the chopped onion to the pan and sauté until golden brown.

4. 4

   Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

5. 5

   Add the pureed tomatoes, red chili powder, turmeric powder, and salt to the pan. Cook the mixture until the oil starts to separate from the masala.

6. 6

   Gently add the boiled eggs to the pan, coating them with the masala. Let them simmer for about 5 minutes.

7. 7

   Meanwhile, cook the rice according to the package instructions.

8. 8

   Serve the hot egg curry over the cooked rice, garnished with fresh coriander.