Keema 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 8-10 minutes. Transfer to cold water, peel when cool, and set aside.
2. Prepare the base
   Heat oil in a large, heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown, about 5-7 minutes.
3. Add aromatics
   Add minced garlic and ginger paste to the pan. Sauté for 1-2 minutes until the raw smell disappears. Add green chilies and stir for another minute.
4. Cook the meat
   Add the minced meat to the pan, breaking up any lumps with a wooden spoon. Cook until the meat changes color and starts to brown, about 5-7 minutes.
5. Add spices and tomatoes
   Add turmeric, coriander powder, red chili powder, and 1 tablespoon of garam masala. Stir well to coat the meat. Add chopped tomatoes and cook until they soften and oil begins to separate, about 5-6 minutes.
6. Simmer the curry
   Pour in water or broth, bring to a boil, then reduce heat and simmer covered for 15 minutes, stirring occasionally. The gravy should thicken slightly.
7. Add the eggs
   Make shallow cuts on the egg surface to allow the curry to penetrate. Gently place the hard-boiled eggs in the curry and simmer for another 5 minutes, spooning the gravy over the eggs.
8. Finish and serve
   Sprinkle the remaining garam masala, stir gently, and garnish with fresh coriander leaves. Serve hot with steamed rice, naan, or roti.