Tomato Onion Egg Curry

Instructions

1. 1

   Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes. Remove eggs, cool under cold water, peel, and set aside.

2. 2

   Heat 2 tablespoons of butter in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds.

3. 3

   Add the finely chopped onions and sauté until golden brown, about 6-8 minutes.

4. 4

   Add minced garlic and cook for 1 minute until fragrant.

5. 5

   Stir in the chopped tomatoes and cook until they soften and the oil begins to separate, about 8-10 minutes.

6. 6

   Add coriander powder, chili powder, turmeric powder, salt, and black pepper. Mix well and cook for 2 minutes.

7. 7

   Slice the boiled eggs in half and gently add them to the curry. Simmer for 5 minutes, allowing the eggs to absorb the flavors.

8. 8

   Taste and adjust seasoning if needed. Serve hot with rice or bread.