⚠ Contains Allergens
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.
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.
Add 1 tbsp of ginger-garlic paste to the onions. Continue to sauté until the onions and paste turn golden brown.
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.
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.
Bring the gravy to a boil and cook for 3 minutes on low flame until the oil starts to separate from the sides.
Add the roasted eggs to the gravy. Mix gently to coat the eggs. Cook for 5 minutes on low flame.
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.
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