Spicy Egg Curry

1Prepare the Curry Base Heat vegetable oil (2 tablespoons) in a large pan over medium heat.

2Add the chopped onion (1) to the pan and sauté until golden brown.

3Add the grated ginger (1 inch) and minced garlic (4 cloves) to the pan. Sauté for another minute.

4Add the chopped tomatoes (2) to the pan and cook until they are soft and mushy.

5Remove the pan from the heat and let the mixture cool slightly.

6Transfer the cooled mixture to a blender and blend until smooth. Set aside.

7Prepare the Egg Curry Return the blended mixture to the pan and place it back on medium heat.

8Add turmeric powder (1 teaspoon), red chili powder (1 teaspoon), coriander powder (1 teaspoon), cumin powder (½ teaspoon), garam masala (½ teaspoon), and salt (½ teaspoon) to the pan. Mix well.

9Add water (¼ cup) to the pan and stir until the spices are well combined.

10Bring the mixture to a simmer and gently add the hard-boiled eggs (4) to the pan.

11Cover the pan and let the curry simmer for 10 minutes to allow the flavors to meld together.

12Garnish with fresh coriander leaves and serve hot with rice or naan bread.