Perfect Tomato egg curry

   

Ingredients

• 8 boiled eggs
• 3 tbsp oil
• ½ tsp cumin seeds
• 2 large onions, finely chopped
• 2 green chilies, finely chopped
• A few curry leaves, chopped
• 1 tsp ginger-garlic paste
• 3 medium tomatoes, finely chopped
• ¾ tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp garam masala or meat masala
• ½ tsp salt, or to taste
• 1 pinch kasuri methi (dried fenugreek leaves), crushed
• 1 cup water, divided (½ cup + ½ cup)
• ¼ cup fresh coriander leaves, chopped

Method

1. Heat oil in a pan over medium heat. Add cumin seeds and sauté for about 1 minute until aromatic.
2. Add the chopped onions, green chilies, and curry leaves. Sauté until the onions become soft and translucent.
3. Add the ginger-garlic paste and cook for 1–2 minutes until the raw aroma disappears.
4. Stir in the chopped tomatoes and cook until they soften and the oil begins to separate from the masala.
5. Add the red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well and cook for 2 minutes.
6. Pour in ½ cup water and continue cooking until the masala thickens and the oil starts to separate again.
7. Add the boiled eggs, garam masala (or meat masala), and crushed kasuri methi. Gently mix to coat the eggs with the masala and cook for 1 minute.
8. Add the remaining ½ cup water, reduce the heat to low, and simmer for 5–10 minutes to allow the flavors to blend.
9. Garnish with fresh coriander leaves. Turn off the heat and serve hot with rice, roti, or naan.