Step-by-Step Instructions

1. 1.Roast the Eggs

   Heat 1 tbsp of oil in a pan. Add ¼ tsp chilli powder, a pinch of turmeric powder, and a pinch of salt. Mix well. Add 4 boiled eggs and roast for 1 minute on low flame until they are coated with the spices. Remove from the pan and keep aside.

2. 2.Prepare the Masala Base

   In the same pan, add 2 tbsp of oil. Once hot, add ½ tsp of cumin seeds and let them splutter. Add 2 finely chopped onions and sauté until they turn translucent.

3. 3.Sauté Onions and Ginger-Garlic Paste

   Add 1 tbsp of ginger-garlic paste to the onions. Continue to sauté until the onions and paste turn golden brown.

4. 4.Add Spices

   Add a pinch of turmeric powder, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, and salt to taste. Sauté well for about a minute until the raw smell of the spices disappears.

5. 5.Add Curd and Cook Gravy

   Add 100 ml of curd and mix well on low flame until it combines with the masala. Add a little water to adjust the consistency.

6. 6.Simmer the Gravy

   Bring the gravy to a boil and cook for 3 minutes on low flame until the oil starts to separate from the sides.

7. 7.Add Eggs and Finish

   Add the roasted eggs to the gravy. Mix gently to coat the eggs. Cook for 5 minutes on low flame.

8. 8.Garnish and Serve

   Garnish with freshly chopped coriander leaves and ½ tsp of kasuri methi. Mix well and switch off the flame. The egg curry is ready to be served.