Ingredients:

For Boiling Eggs:

• 4 large eggs
• Water (enough to cover the eggs)
• 1/4 teaspoon salt (optional, for easier peeling)

For Curry:

• 2 tablespoons oil (vegetable or mustard oil)
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 large tomatoes, pureed
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt, to taste
• 1/2 cup coconut milk or cream (optional, for a creamy texture)
• Fresh coriander leaves, chopped (for garnish)

Instructions:

Step 1: Boil the Eggs

1. Place eggs in a saucepan, add water and salt.
2. Boil for 8-10 minutes. Once done, drain, let them cool, then peel the eggs and set aside.

Step 2: Prepare the Curry Base

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle.
2. Add finely chopped onions, sauté until golden brown.
3. Mix in the ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.

Step 3: Add Tomatoes and Spices

1. Add the pureed tomatoes and green chilies. Cook for 5-6 minutes until the oil starts separating from the mixture.
2. Sprinkle turmeric, red chili powder, and coriander powder. Stir well, cooking for 2-3 minutes for a rich, flavorful base.

Step 4: Simmer with Coconut Milk

1. For a creamy curry, add coconut milk or cream at this stage. Stir and cook for another 2-3 minutes until the curry thickens.

Step 5: Add Boiled Eggs

1. Make small slits in the boiled eggs for better absorption of flavors, then add them to the curry.
2. Gently stir, coating the eggs with the curry sauce. Let it simmer for 5 minutes.

Step 6: Finishing Touches

1. Sprinkle garam masala for a hint of warmth and aroma.
2. Garnish with fresh coriander leaves.