Classic Indian Egg Curry

A rich and aromatic Indian egg curry featuring hard-boiled eggs simmered in a savory, spiced tomato-onion gravy. Perfect for a hearty main course, best served with rice or naan.

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.

   Time: 3 min
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.

   Time: 7 min
3. 3.

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

   Time: 2 min
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.

   Time: 1 min
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.

   Time: 10 min
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.

   Time: 5 min
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.

   Time: 3 min
8. 8.

   Garnish with fresh chopped coriander leaves and serve hot.

   Time: 1 min