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.

4Stir in the ginger-garlic paste (2 tablespoons) and cook for a minute until fragrant.

5Add the pureed tomatoes (3) and cook until the oil separates from the mixture.

6Mix in the turmeric powder (1 teaspoon), coriander powder (1 teaspoon), garam masala (1 teaspoon), and chili powder (1 teaspoon). Cook for a few minutes.

7Whisk the yogurt (½ cup) until smooth and add it to the pan. Stir well to combine all the ingredients.

8Pour in the coconut milk (½ cup) and bring the curry to a gentle simmer.

9Gently add the boiled eggs (6) to the curry, ensuring they are coated with the sauce. Let it simmer for a few more minutes.

10Garnish with fresh cilantro leaves before serving.

11Serve the creamy egg curry hot with rice or naan.