Soft Egg Curry

1. 1

   Boil and prepare the eggs.

   Place the eggs in a saucepan and cover with water. Bring to a boil and cook for 8-10 minutes for hard-boiled eggs. Once cooked, transfer them to cold water, peel, and make a few shallow slits on each egg with a knife. Set aside.

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

   Create the curry base.

   • Heat mustard oil in a pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter.
   • Add the finely chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.
   • Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
3. 3

   Cook the masala.

   • Pour in the tomato puree. Add the turmeric powder, coriander powder, red chili powder, and salt.
   • Mix well and cook the masala, stirring occasionally, until it thickens and you see oil starting to separate from the sides, about 5-6 minutes.

   TIPIf the masala starts to stick, you can add a splash of water to prevent it from burning.
4. 4

   Simmer the gravy.

   Add 1.5 cups of water to the pan. Stir everything together and bring the gravy to a gentle simmer. Let it cook for 2-3 minutes.

5. 5

   Add eggs and finish cooking.

   Gently place the boiled and slit eggs into the simmering gravy. Cover the pan and let the curry cook on low heat for 5 minutes. This allows the eggs to absorb the flavors of the gravy.

6. 6

   Garnish and serve.

   Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the curry. Give it a gentle stir. Let it rest for a minute before serving.

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