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Instructions:
Prepare the eggs:
Boil the eggs in water for about 10-12 minutes. Peel the eggs once they are cool. You can lightly fry them in a little oil for a crispy texture, but this step is optional.
Prepare the curry base:
Heat oil in a pan over medium heat. If using, add cumin seeds and asafoetida, letting them splutter.
Add finely chopped onions and sauté them until golden brown.
Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
Add the pureed tomatoes and cook until the oil separates from the masala (spiced mixture), about 5-7 minutes.
Add the spices:
Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir to combine and cook for another 1-2 minutes.
If you prefer a slightly tangy taste, add amchur (dry mango powder) or a squeeze of lemon juice.
Make the gravy:
Add about 1/2 cup of water (or coconut milk for a creamier curry). Stir well and let the gravy simmer for 5 minutes.
Add the eggs:
Gently add the boiled eggs into the curry. You can make small slits on the eggs with a knife to help them absorb the flavors of the curry better.
Simmer the curry for 5-10 minutes, allowing the eggs to soak up the spices and flavors.
Final touches:
Sprinkle garam masala over the curry and give it a final stir.
Garnish with fresh chopped cilantro.
Serve:
Serve the egg curry hot with steamed rice, roti, naan, or paratha.
Enjoy your delicious homemade egg curry!
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