From craving to table
Instructions
- 1
Place eggs in a saucepan, cover with water, and bring to a boil. Simmer for 8-10 minutes. Cool under running water, peel, and set aside.
- 2
Heat oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- 3
Add chopped onions and sauté until golden brown, about 5-6 minutes.
- 4
Stir in ginger-garlic paste and green chili; cook for 1 minute until fragrant.
- 5
Add chopped tomatoes, turmeric, ground coriander, chili powder, ground cumin, and salt. Cook until tomatoes soften and oil begins to separate, about 5-6 minutes.
- 6
Pour in 1 cup water and bring the curry to a gentle simmer.
- 7
Lightly score the boiled eggs so the flavors can seep in, then add them to the curry.
- 8
Sprinkle garam masala, cover, and simmer for 8-10 minutes, occasionally spooning sauce over the eggs.
- 9
Garnish with fresh cilantro and serve hot with rice or naan.