Egg Curry

Estimated — 5 ingredients not in food database (100% mass accounted for)

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Contains: egg

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Method

1. 1In a medium saucepan, add 2 eggs and cover with water. Bring to a boil over medium heat, then reduce to a simmer and cook for 8 minutes. Remove from heat, drain, and rinse under cold water. Peel the eggs carefully and set aside.
2. 2Heat 2 tablespoons of oil in a deep pan over medium heat. Add 1 finely chopped onion and sauté until golden brown, about 6 minutes.
3. 3Add 1 teaspoon cumin seeds and 1 small crushed garlic clove. Sauté for 30 seconds until fragrant.
4. 4Add 1 finely chopped tomato and cook until soft and mushy, about 5 minutes. Stir occasionally to prevent sticking.
5. 5Mix in 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1 teaspoon garam masala, and 1/2 teaspoon red chili powder. Cook for 1 minute to release the aromas.
6. 6Add 1/2 cup of water and stir well. Let the mixture simmer for 2 minutes to thicken slightly.
7. 7Gently add the peeled eggs to the curry. Carefully stir to coat each egg with the sauce. Cook for 3–4 minutes, allowing the flavors to blend.
8. 8Turn off the heat. Taste and adjust seasoning with salt to_taste. Garnish with fresh coriander leaves before serving.
9. 9Serve hot with steamed rice or roti.