Egg Curry Recipe

Instructions

1. Boil eggs for 7–8 minutes. Peel and gently poke with a fork (this helps 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.
5. Chop tomatoes (add 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, then more cumin seeds to the pan.
11. Add chopped onion and sauté until translucent.
12. Add the ginger-garlic-onion mix 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, 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. Want a creamier curry? Add a splash of milk or cream at the end.