Egg Tomato Curry

1. 1
   boil · ~10 min

   Boil, cool, and peel the eggs.

   1.Place 4 eggs in a saucepan, cover with water, and bring to a rolling boil.

   2.Boil for 8 minutes, then drain and transfer to cold water.

   3.Once cool, peel the eggs and set aside.
2. 2
   temper · ~1 min

   Temper the whole spices.

   1.Heat 2 tbsp oil in a kadai over medium heat.

   2.Add 2 green cardamoms, 1-inch cinnamon stick, and 3 cloves.

   3.Sauté until fragrant, about 30 seconds.

   TIPMedium heat prevents the spices from burning and turning bitter.
3. 3
   saute · ~8 min

   Sauté the onions until golden.

   1.Add 2 finely chopped onions and a pinch of salt.

   2.Cook, stirring occasionally, until onions turn deep golden brown, about 7-8 minutes.
4. 4
   saute · ~1 min

   Cook the ginger-garlic paste and green chilies.

   1.Add 1 tsp ginger-garlic paste and 2 slit green chilies.

   2.Sauté for 1 minute until the raw smell disappears.
5. 5
   saute · ~6 min

   Cook the tomatoes with spices.

   1.Add 3 finely chopped tomatoes and stir well.

   2.Add turmeric, red chili powder, coriander powder, and cumin powder.

   3.Cook until tomatoes turn soft and mushy, and oil starts to separate from the mixture, about 5-6 minutes.
6. 6
   simmer · ~5 min

   Add water and bring the gravy to a simmer.

   1.Pour in 1 cup water and add 0.5 tsp salt.

   2.Stir well and bring to a gentle simmer.

   3.Cook for 4-5 minutes until the gravy thickens slightly.
7. 7
   simmer · ~4 min

   Add the boiled eggs and finish the curry.

   1.Make shallow slits on each boiled egg to help them absorb flavors.

   2.Gently lower the eggs into the simmering gravy.

   3.Sprinkle a pinch of garam masala on top.

   4.Simmer for 3-4 minutes, spooning gravy over the eggs occasionally.
8. 8
   garnish

   Garnish with fresh coriander leaves and serve hot.

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