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Ingredients:

Eggs: 6 large

Onions: 2 medium-sized, finely chopped

Tomatoes: 2 large, pureed (or finely chopped)

Ginger-garlic paste: 1 tbsp

Green chilies: 2, slit (optional, for heat)

Coriander powder: 1 tsp

Cumin powder: 1 tsp

Turmeric powder: 1/2 tsp

Red chili powder: 1 tsp

Garam masala: 1 tsp

Salt: to taste

Oil: 2 tbsp (can use vegetable or mustard oil)

Fresh cilantro: for garnish (optional)

Water: 1.5 cups (for the curry sauce)

Instructions:

1. Prepare the Eggs:

Boil the eggs: Place eggs in a pot of water, bring to a boil, and cook for 8-10 minutes. Once done, remove them, cool them under running water, peel them, and set aside. You can optionally prick the eggs with a fork to allow the curry flavors to soak in.

2. Make the Curry Base:

Heat oil in a pan on medium heat.

Add finely chopped onions and sauté until they become golden brown. This will take around 7-8 minutes.

Add ginger-garlic paste and green chilies, and sauté for another 1-2 minutes until fragrant.

Add pureed tomatoes (or chopped tomatoes) and cook until the oil starts to separate from the masala. This should take about 5 minutes.

3. Add Spices:

Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir well and cook the masala for another 2-3 minutes.

If the mixture gets too dry, add a splash of water to loosen it.

4. Make the Gravy:

Add water (about 1.5 cups) to the pan and stir. Bring it to a boil, then reduce the heat and let it simmer for 5-7 minutes, allowing the curry base to thicken.

Taste and adjust the seasoning if needed.

5. Add the Eggs:

Gently add the boiled eggs to the curry, making sure they are covered with the gravy. You can also cut the eggs in half if you prefer.

Let the eggs simmer in the curry for about 5 minutes to absorb the flavors.

6. Finish the Curry:

Sprinkle in garam masala and stir gently. Let the curry cook for another 2 minutes.

Garnish with fresh cilantro.

7. Serve:

Serve hot with roti, naan, or rice. Enjoy your delicious egg curry!

Tips:

For a richer gravy, you can add a splash of cream or coconut milk at the end.

Adjust the spice level according to your taste by adding more or less red chili powder and green chilies.

Enjoy your homemade egg curry!