Egg Curry

🔥 Prep

• Peel the 5 boiled eggs and cut each in half lengthwise.
• Finely chop the 2 onions (about 1 cup) and dice the 2 tomatoes (about 1 cup).
• Measure out 1 tbsp ginger garlic paste, 1 tsp chilli powder, 0.5 tsp garam masala, 1.25 tsp salt, 2 tbsp oil, and 250 ml water.

🔥 Cook

• 1. Heat 2 tbsp oil in a deep pan over medium heat.
• 2. Add the chopped onions and sauté for 6-8 minutes until they turn translucent and start to brown.
• 3. Stir in 1 tbsp ginger garlic paste and cook for 1 minute until fragrant.
• 4. Add the diced tomatoes, 1 tsp chilli powder, 0.5 tsp garam masala, and 1.25 tsp salt; mix well and cook for 5 minutes over medium heat until the tomatoes soften and oil begins to separate.
• 5. Pour in 250 ml water, bring to a gentle boil, then reduce heat to low and simmer for 8-10 minutes until the gravy thickens slightly.
• 6. Gently slide the halved boiled eggs into the simmering gravy, ensuring they are coated; simmer for 3 minutes on low to let the eggs absorb flavor.
• 7. Taste and adjust salt if needed; optionally drizzle a few drops of oil for shine.

🔥 Serve

• Transfer the egg curry to a serving bowl and garnish with fresh cilantro leaves if desired.
• Serve hot with steamed basmati rice, jeera rice, or warm roti/naan.