Classic Egg Curry

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 splutter.

3. 3

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

4. 4

   Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.

5. 5

   Add the chopped tomatoes to the pan and cook until they become soft and mushy.

6. 6

   Mix in the turmeric powder, red chili powder, and salt. Cook for 2-3 minutes until the spices are well combined.

7. 7

   Pour in the water and bring the mixture to a simmer.

8. 8

   Gently add the boiled eggs to the curry and let them cook for another 5 minutes, allowing the flavors to infuse.

9. 9

   Sprinkle garam masala over the curry and stir gently.

10. 10

    Garnish with fresh coriander leaves before serving.

11. 11

    Serve hot with rice or bread of your choice.