EGG CURRY

A delicious egg curry made with aromatic spices and rich gravy.

Made with Zenzaika Egg Curry Masala

INGREDIENTS

For Eggs

✓6 Hard-Boiled Eggs (Peeled and slightly slit)

✓1/4 Tsp Turmeric (For frying)

✓1/4 Tsp Red Chilli Powder (For frying)

✓1 Tbsp Oil

For Curry

✓3 Tbsp Oil

✓1 Tsp Cumin Seeds

✓2 Medium Onions (Finely Chopped)

✓2 Tomatoes (Pureed)

✓1 Tbsp Ginger Garlic Paste

✓1/2 Tsp Turmeric Powder

✓1 Tsp Coriander Powder

✓1 Tbsp Zenzaika Egg Curry Masala

✓1/2 Tsp Garam Masala

✓Salt to Taste

✓Fresh Coriander Leaves

Heat 1 tbsp oil in a pan. Add 1/4 tsp turmeric and chilli powder. Toss the boiled eggs in the oil until slightly golden. Remove and set aside.

In the same pan, add remaining 3 tbsp oil. Add cumin seeds and let them splutter.

Add finely chopped onions and sauté until deep golden brown.

Add ginger garlic paste and sauté for 1 minute.

Add the tomato puree and cook until the oil starts separating.

Stir in the turmeric, coriander powder, salt, and Zenzaika Egg Curry Masala.

Sauté the masala well for 2-3 minutes.

Add 1.5 cups of warm water to form a gravy. Bring it to a rolling boil.

Gently drop the fried eggs into the gravy.

Simmer on medium-low heat for 8-10 minutes until the gravy thickens.

Sprinkle a pinch of garam masala and garnish with fresh coriander.

Serve hot with roti or steamed rice.