Creamy Egg Curry with Potatoes

Instructions

1. Boil eggs for 7–8 minutes. Peel and gently poke with a fork to help absorb flavor.
2. Mash the boiled potatoes.
3. Finely chop half an onion.
4. In a food chopper, blend the rest of the onions, garlic, and ginger into a paste.
5. Chop tomatoes (add green chili here if using).
6. Heat ½ tbsp oil in a pan on medium flame.
7. Add cumin seeds and gently fry the eggs.
8. Sprinkle a pinch of turmeric for that golden glow.
9. Fry eggs until lightly golden, then set aside.
10. Add remaining oil to the pan, then more cumin seeds.
11. Add the finely chopped onion and sauté until translucent.
12. Add the ginger-garlic-onion blend and fry well.
13. Now add chopped tomatoes and mix everything.
14. Add salt, turmeric, and cumin-coriander powder.
15. Cook until the oil separates from the masala.
16. Mix in the mashed potatoes and sauté for 2 minutes.
17. Add 1 cup of water and let it come to a boil.
18. Drop in the fried eggs and simmer for 4–5 minutes on low flame.
19. For a creamier curry, add a splash of milk or cream at the end.