Tomato Egg Curry, Jeera Rice and Cucumber Raita

Instructions

1. 1

   Prepare the Eggs

   • Place 8 eggs in a saucepan and cover with cold water by at least 1 inch.
   • Bring the water to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let it stand for 10-12 minutes.
   • Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process.
   • Once cool enough to handle, peel the eggs and make 2-3 shallow slits on each one with a knife. Set aside.
2. 2

   Sauté Aromatics

   • Heat oil in a wide pan or kadai over medium heat.
   • Add the cumin seeds and allow them to splutter for about 30 seconds.
   • Add the finely chopped onions and sauté for 6-8 minutes, until they turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
3. 3

   Cook the Masala

   • Reduce the heat to low. Add the turmeric powder, red chilli powder, and coriander powder. Stir for 30 seconds until fragrant.
   • Pour in the tomato puree and add the salt. Mix everything well.
   • Cook the masala over medium heat, stirring occasionally, for 8-10 minutes until it thickens and you see oil separating from the sides of the pan.
4. 4

   Simmer the Curry

   • Add 1.5 cups of water to the cooked masala and stir to combine. Bring the gravy to a boil.
   • Gently slide the hard-boiled eggs into the gravy.
   • Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes. This allows the eggs to absorb the flavors.
5. 5

   Garnish and Serve

   • Turn off the heat and stir in the garam masala powder.
   • Garnish with freshly chopped coriander leaves.
   • Let the curry rest for 5 minutes before serving. Serve hot with steamed rice, roti, or naan.