Egg Curry

Ingredients

• 8 large eggs
• 1 yellow onion
• 3 garlic cloves
• 1 inch ginger
• 14½ oz canned diced tomatoes
• 2 tbsp vegetable oil
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ tsp red chili powder (optional)
• ¾ tsp salt
• ¾ cup water
• ¼ cup fresh cilantro (optional)

Steps

1. Hard boil the eggs, then peel and set aside. You can make small slits in the eggs to help them absorb flavor.
2. Finely chop the onion. Mince the garlic and grate the ginger.
3. Heat oil in a large pan or pot over medium heat. Add cumin seeds and let them splutter. Add chopped onion and sauté until golden brown, about 8-10 minutes.
4. Add minced garlic and grated ginger, cook for 1 minute until fragrant. Stir in turmeric powder, coriander powder, red chili powder (if using), and salt. Cook for 30 seconds.
5. Add diced tomatoes and cook, stirring occasionally, until the mixture thickens and the oil separates from the masala, about 8-10 minutes.
6. Pour in water and bring to a simmer. Add the hard-boiled eggs to the curry. Cover and cook for 5-7 minutes, allowing the flavors to meld.
7. Stir in garam masala. Garnish with fresh cilantro, if desired, and serve hot with rice or naan.