Egg Curry

Ingredients

• •6 eggs
• •2 tablespoons vegetable oil
• •1 medium onion, finely chopped
• •2 tablespoons ginger-garlic paste
• •2 tomatoes, pureed
• •1 teaspoon turmeric powder
• •1 teaspoon red chili powder
• •1 teaspoon coriander powder
• •1/2 teaspoon cumin seeds
• •1/2 cup coconut milk
• •1/2 cup water
• •salt and pepper to taste seasoning
• •2 tablespoons fresh cilantro, chopped

Directions

1. 1Boil 6 eggs for 8 minutes until hard-boiled, then peel and set aside.
2. 2Heat oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
3. 3Add chopped onions and sauté until golden brown, about 4-5 minutes.
4. 4Stir in ginger-garlic paste and cook for 1 minute until fragrant.
5. 5Add turmeric, chili powder, and coriander powder, then immediately add pureed tomatoes and cook for 3-4 minutes.
6. 6Pour in coconut milk and water, season with salt and pepper, and bring to a simmer.
7. 7Gently add the boiled eggs to the curry and simmer for 5 minutes to allow flavors to meld.
8. 8Garnish with fresh cilantro and serve hot with rice or naan bread.

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