Tomato Egg Curry

Prep Work

1. Boil & Peel Eggs – Boil the eggs, peel them, and make small slits so they absorb the masala.

   

2. Chop Ingredients – Finely chop onions, slit green chilies, and chop tomatoes.

   

3. Make Tomato Purée – Blend one tomato into a smooth purée.

   

Method:

1. Heat oil in a pan. Add whole spices—cinnamon, cardamom, cloves, and cumin seeds. Let them crackle and release their aroma.

2. Add the chopped onions and green chilies. Sauté until onions turn golden brown.

3. Mix in pepper powder and ginger-garlic paste. Stir well until the raw smell goes away.

4. Pour in the tomato purée and cook until the oil starts separating.

5. Now, add the chopped tomatoes and let them turn soft and mushy.

6. Time for spices! Sprinkle turmeric, Kashmiri chili powder, coriander powder, and salt. Toss in some fresh curry leaves for extra flavor.

7. Pour a little water, cover, and let it simmer for about 5 minutes. add some garam masala and check salt and other seasoning.Adjust consistency if needed.

8. Gently drop in the boiled eggs and coat them well in the masala. Let them soak in all the flavors for another 5 minutes on low heat.

   

9. Finally, sprinkle  freshly chopped coriander leaves.