Creamy Egg Curry

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

2In a pan, heat some oil and add cumin seeds (1 teaspoon). Let them splutter.

3Add the finely chopped onions (2) and sauté until golden brown.

4Add ginger-garlic paste (2 tablespoons) and cook until the raw smell disappears.

5Pour in the tomato puree and cook until the oil separates from the mixture.

6Add 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.

7Whisk the yogurt (½ cup) until smooth and add it to the pan. Stir continuously to avoid curdling.

8Pour in the cream (½ cup) and mix well to form a creamy base for the curry.

9Gently add the boiled eggs (6) to the curry, ensuring they are coated well with the sauce.

10Simmer the curry for a few minutes to allow the flavors to blend together.

11Garnish with fresh coriander leaves before serving.

12Serve the creamy egg curry hot with rice or naan.