Creamy Egg Curry

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

2In a pan, heat some 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.

4Pour in the tomato puree and cook until the oil separates from the mixture.

5Add turmeric powder (1 teaspoon), coriander powder (1 teaspoon), garam masala (1 teaspoon), and red chili powder (½ 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. Add water if needed to adjust the consistency of the curry.

8Gently add the boiled eggs (6) to the curry and simmer for 5-7 minutes to allow the flavors to blend.

9Garnish with fresh coriander leaves before serving.

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