Creamy Egg Curry

1Boil the eggs (6), peel them, and set aside.

2In a pan, heat oil and add cumin seeds (1 teaspoon). Once they splutter, add the finely chopped onions (2) and sauté until golden brown.

3Add ginger-garlic paste (1 tablespoon) and cook until the raw smell disappears.

4Stir in the tomato puree and cook until the oil separates from the masala.

5Add turmeric powder (1 teaspoon), coriander powder (1 teaspoon), garam masala (1 teaspoon), and red chili powder (1 teaspoon). Mix well and cook for a few minutes.

6Whisk the yogurt (½ cup) until smooth and add it to the pan. Stir continuously to avoid curdling.

7Pour in the cream (½ cup) and mix well to combine all the ingredients into a creamy sauce.

8Gently add the boiled eggs (6) to the curry, ensuring they are coated with the sauce. Simmer for a few minutes to allow the flavors to meld together.

9Garnish with fresh coriander leaves before serving.

10Serve the creamy egg curry hot with rice or naan.