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.