Creamy Egg Gravy

1Boil the eggs (4), peel them, and cut them into halves.

2In a pan, heat some oil and sauté the finely chopped onions until they turn translucent.

3Add the ginger-garlic paste (1 teaspoon) and sauté for another minute until the raw smell disappears.

4Add the diced tomatoes (2) and cook until they soften and the oil starts to separate from the mixture.

5Add the cumin powder (1 teaspoon), coriander powder (1 teaspoon), turmeric powder (½ teaspoon), red chili powder (½ teaspoon), and salt. Mix well and cook for a few minutes.

6Pour in the milk (½ cup) and cream (½ cup), stirring continuously to avoid lumps.

7Gently add the boiled egg halves to the gravy and simmer for 5-7 minutes.

8Sprinkle garam masala (½ teaspoon) and garnish with fresh coriander leaves before serving.

9Serve the creamy egg gravy hot with rice or bread.