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👨🍳 Instructions
1. Prepare the Eggs
- Hard-boil the eggs, peel, and gently make small slits using a knife. This helps them soak up the curry flavors.
- Optional: Sauté eggs in 1 tsp oil with a pinch of turmeric and chili powder until lightly golden for extra flavor.
2. Cook the Masala Base
- Heat 2 tbsp oil in a pan. Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook for 1–2 minutes until the raw smell is gone.
3. Add the Spices & Tomatoes
- Add turmeric, red chili powder, coriander powder, and salt. Mix well.
- Add chopped or pureed tomatoes and cook until the oil begins to separate from the masala.
4. Blend for Smoothness (Optional)
- For a smoother curry, allow the masala to cool slightly and blend it. Return it to the pan.
- Add water to reach your desired consistency. Simmer for 5 minutes on low heat.
5. Finish the Curry
- Add boiled eggs and gently stir to coat them in the masala.
- Sprinkle garam masala and garnish with chopped fresh coriander.
- Optional: Stir in cream or cashew paste for a rich, restaurant-style curry.
🍛 Serve With:
- Roti
- Naan
- Paratha
- Steamed Basmati rice
- Jeera rice
This dish tastes even better the next day—perfect for meal prep!
🕒 Quick Facts
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 2–4
- Calories: ~250 kcal per serving (without cream)
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