Egg Curry

Ingredients

• Fresh coriander leaves (for garnish)
• Oil (2 tablespoons)
• Salt (to taste)
• Garam masala (1/2 teaspoon)
• Cumin powder (1/2 teaspoon)
• Coriander powder (1 teaspoon)
• Red chili powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Green chilies (2, slit)
• Garlic (3 cloves, minced)
• Ginger (1-inch piece, grated)
• Tomatoes (2, pureed)
• Onion (1, finely chopped)
• Eggs (6, boiled and peeled)

Instructions

1. Heat oil in a pan over medium heat.
2. Add the chopped onions and sauté until golden brown.
3. Add the grated ginger, minced garlic, and slit green chilies. Sauté for a minute.
4. Add the tomato puree and cook until the oil separates from the masala.
5. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
6. Add a little water if needed to adjust the consistency of the gravy.
7. Gently add the boiled eggs to the gravy and simmer for 5-7 minutes, allowing the flavors to blend.
8. Sprinkle garam masala and garnish with fresh coriander leaves.
9. Serve hot with rice or roti.