Bengali Egg Curry

Preparación

1. 1

   Boil the eggs in a pot of water for about 10 minutes until they are hard-boiled. Remove the shells and set the eggs aside.

2. 2

   Heat the mustard oil in a pan over medium heat. Once the oil is hot, add the finely chopped onion and sauté until golden brown.

3. 3

   Add the ginger-garlic paste to the pan and sauté for another 2 minutes until the raw smell disappears.

4. 4

   Add the finely chopped tomatoes to the pan and cook until they become soft and the oil starts to separate from the mixture.

5. 5

   Add the turmeric powder, red chili powder, cumin powder, and coriander powder to the pan. Mix well and cook for another 2 minutes.

6. 6

   Add the hard-boiled eggs to the pan and gently stir to coat them with the spice mixture.

7. 7

   Pour in the water and add salt to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.

8. 8

   Sprinkle the garam masala over the curry and mix well.

9. 9