Mild Egg Curry

1. 1

   Boil and peel the eggs.

   Place eggs in a saucepan, cover with water, and bring to a rolling boil. Cook for 10 minutes, then transfer to cold water to stop the cooking. Once cool enough to handle, peel the eggs and set them aside.

   TIPAdding a pinch of salt to the boiling water can make the eggs easier to peel.
2. 2

   Prepare the curry base ingredients.

   • While the eggs are boiling, finely chop the onion.
   • Blend the tomato into a smooth puree.
   • Gently make a few shallow slits on the boiled eggs so they can absorb the gravy.
3. 3

   Create the aromatic base.

   • Heat ghee in a small pan or kadai over medium heat.
   • Add the cumin seeds and allow them to splutter for about 30 seconds.
   • Add the finely chopped onion and sauté until it becomes soft and translucent, about 2-3 minutes.
   • Stir in the ginger paste and cook for another 30 seconds until the raw smell disappears.
   • Pour in the tomato puree and cook for 3-4 minutes, stirring occasionally, until it thickens.

   TIPCook the onions on low-medium heat to prevent them from browning, which keeps the curry's flavor mild.
4. 4

   Simmer the curry with eggs.

   • Add the turmeric powder, coriander powder, and salt. Mix well and cook for a minute.
   • Pour in the water, stir everything together, and bring the gravy to a gentle simmer.
   • Carefully place the boiled eggs into the simmering gravy.
   • Cover the pan and let it simmer on low heat for 5 minutes. This allows the eggs to absorb the flavors.
5. 5

   Garnish and serve.

   Turn off the heat and sprinkle the chopped coriander leaves over the curry. Let it rest for a minute before serving warm with soft rice or roti.

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