Indian-Style Cauliflower and Egg Curry

1.Heat the vegetable oil in a large deep skillet or pan over medium heat until shimmering.

2.Add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion is soft and golden brown.

3.Add the minced garlic and cook for another 1 minute until fragrant, stirring constantly to avoid burning.

4.Stir in the chili powder, garam masala, chili flakes, and black pepper. Cook the spices with the onion and garlic for 1-2 minutes, stirring continuously to release their aroma.

5.Add the chopped tomatoes to the pan and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick, saucy base.

6.Add the cauliflower florets and salt, stirring well to coat them with the spice and tomato mixture.

7.Pour in 1/2 cup of water, cover the pan with a lid, and reduce the heat to medium-low. Simmer for 12-15 minutes, stirring occasionally, until the cauliflower is tender but still holds its shape.

8.Carefully add the peeled hard-boiled eggs to the curry, nestling them gently into the sauce. Cover and cook for an additional 5 minutes to allow the eggs to absorb the flavors.

9.Taste and adjust seasoning with additional salt or chili flakes if desired.

10.Garnish the curry with freshly chopped cilantro leaves before serving.

11.Serve hot with steamed basmati rice or warm Indian flatbreads such as chapati or naan.