Classic Indian Egg Curry

• •6 piece Hard-boiled eggs (shelled, with small slits made with a knife)
• •1 medium Onion (finely chopped)
• •2 medium Tomatoes (pureed or finely chopped)
• •1 tbsp Ginger-garlic paste
• •1 piece Green chili (slit lengthwise, adjust to taste)
• •1 tsp Cumin seeds
• •0.5 tsp Turmeric powder
• •1 tbsp Coriander powder
• •0.5 tsp Red chili powder (adjust to taste)
• •1 tsp Garam masala
• •to taste Salt
• •3 tbsp Oil
• •1 cup Water (or as needed for gravy consistency)
• •2 tbsp Fresh coriander leaves (chopped, for garnish)

Instructions

1. 1

   Heat oil in a large pan or kadai over medium heat. Once hot, add the hard-boiled eggs and sauté them gently for 2-3 minutes until they develop a light golden crust. Remove the eggs and set aside.

2. 2

   In the same pan, add cumin seeds and let them splutter (about 30 seconds). Then, add the finely chopped onion and green chili. Sauté until the onions turn translucent and light golden brown, about 5-7 minutes.

3. 3

   Add the ginger-garlic paste and cook for another 1-2 minutes until its raw smell disappears.

4. 4

   Stir in turmeric powder, coriander powder, and red chili powder. Cook for about 30 seconds, stirring constantly, to toast the spices without burning them.

5. 5

   Add the tomato puree (or finely chopped tomatoes) and salt to taste. Mix well and cook, stirring occasionally, until the oil starts to separate from the masala, approximately 7-10 minutes.

6. 6

   Pour in 1 cup of water and bring the gravy to a simmer. Cover the pan and let it cook for 5 minutes, allowing the flavors to meld.

7. 7

   Gently add the sautéed hard-boiled eggs back into the gravy. Stir in the garam masala. Cook for another 2-3 minutes to ensure the eggs are well coated and heated through.

8. 8

   Garnish with fresh chopped coriander leaves and serve hot.

Chef's Tips

• 💡Making small slits in the hard-boiled eggs helps them absorb the flavors of the curry better.
• 💡For a richer gravy, you can add a tablespoon of cashew paste or a splash of coconut milk along with the water in Step 6.
• 💡Adjust the amount of green chili and red chili powder to your preferred spice level. For a milder curry, omit the green chili.