Egg Curry

Instructions

1. Prepare the eggs
   Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9 minutes. Transfer to ice water, then peel and set aside. Make shallow slits on the eggs to allow the curry to penetrate.
2. Sauté the aromatics
   Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Add chopped onions and sauté until golden brown, about 5-6 minutes. Add minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
3. Create the curry base
   Add chopped tomatoes to the pan and cook until they soften and oil begins to separate, about 5-7 minutes. Add ground coriander, turmeric, red chili powder, and salt. Stir well and cook for 2 minutes to toast the spices.
4. Simmer the curry
   Pour in water and bring to a simmer. Cover and cook for 5 minutes to allow flavors to meld. Add coconut milk or cream and stir well. Adjust consistency by adding more water if needed.
5. Add the eggs
   Gently place the prepared hard-boiled eggs into the curry. Spoon the sauce over the eggs and simmer for 3-4 minutes to allow the eggs to absorb the flavors. Avoid stirring too vigorously to prevent breaking the eggs.
6. Finish with garam masala
   Sprinkle garam masala over the curry and stir gently. This adds a final layer of aromatic spices. Simmer for 1-2 minutes more to integrate the flavors.
7. Garnish and serve
   Turn off the heat and garnish with fresh chopped cilantro. Serve hot with steamed rice, naan bread, or roti for a complete and satisfying meal.