1. Prepare the Eggs
Heat a little oil in a pan, make small slits on the boiled eggs, and lightly fry them until golden. Remove and set aside.
2. Cook the Masala
Heat oil in a pan, add cumin seeds and curry leaves. Let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chilies. Sauté until the raw smell disappears.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
3. Add Tomatoes and Yogurt
Add tomato puree and cook until the oil separates.
Lower the flame, add yogurt, and stir continuously to prevent curdling.
4. Simmer the Curry
Add a little water to adjust the consistency of the gravy. Bring it to a boil.
Add garam masala and mix well.
5. Combine Eggs and Garnish
Add the fried eggs to the gravy and simmer for 5 minutes.
Garnish with fresh coriander leaves.
Serving Suggestions:
Serve Egg Masala hot with steamed rice, naan, roti, or paratha.
You can also pair it with plain pulao or jeera rice for a wholesome meal.
