The Story
A simple yet flavorful egg curry that pairs perfectly with steamed rice or parathas. The key is in the slow-cooked onion-tomato base.
How to Prepare
1
Peel the boiled eggs and make light slits on the sides.
2
Heat oil and lightly fry the eggs until golden-yellow; set aside.
3
In the same oil, sauté onions until translucent.
4
Add ginger-garlic paste and green chillies. Sauté for 2 mins.
5
Pour in tomato puree and add Kalsa Spice Mix, turmeric, and salt.
6
Cook until the masala leaves the edges of the pan.
7
Add 1.5 cups of water and bring to a boil.
8
Add the eggs, simmer for 5 mins until the gravy thickens.
9
Garnish with fresh coriander.