Egg Curry

Curry Paste In a blender, combine the chopped onion, garlic, ginger, green chilies, and vegetable oil. Blend until you have a smooth paste.

Cooking the Curry Paste Heat a pan over medium heat and add the curry paste. Cook for 5-6 minutes, stirring occasionally, until the paste turns golden brown and fragrant.

Adding the Spices Add the cumin seeds, coriander powder, turmeric powder, red chili powder, and garam masala to the pan. Stir well to combine with the curry paste.

Cooking the Spices Cook the spices for 1-2 minutes, until they release their aroma.

Adding Tomatoes Add the diced tomatoes to the pan and cook for 2-3 minutes, until they soften.

Adding the Curry Base Pour in the coconut milk and water. Stir well to combine.

Simmering the Curry Bring the curry to a gentle simmer and let it cook for 10-15 minutes, until the flavors meld together and the curry thickens slightly.

Seasoning with Salt Season the curry with salt according to your taste.

Adding the Eggs Gently add the halved eggs to the curry and let them simmer for an additional 2-3 minutes, until heated through.

Garnishing and Serving Garnish the egg curry with freshly chopped cilantro leaves and serve hot with rice or naan bread.