Egg Curry

For Egg Curry:

1. Boil and Prepare Eggs:

• Boil the eggs for 10 minutes, then transfer them to cold water.
• Peel and lightly slit the eggs or prick them with a fork to absorb flavors.
• Heat ½ tbsp oil in a pan, lightly fry the eggs until golden brown, and set them aside.

2. Make the Base Masala:

• Heat 2 tbsp oil in a pan.
• Add chopped onions and sauté on medium heat until golden brown (takes about 7-8 minutes).
• Add ginger-garlic paste and sauté for another 1 minute until raw smell disappears.
• Add tomato puree and cook until the oil separates (about 5 minutes).

3. Spice Up the Curry:

• Add AV Egg Curry Masala, turmeric powder, and red chili powder.
• Cook for 2 minutes, stirring occasionally, until the spices are well roasted.
• If using Kasuri Methi, crush it between your palms and add it now.

4. Simmer the Curry:

• Add 1.5 cups of water and bring it to a boil.
• Add salt as needed.
• If using fresh cream or coconut milk, add it now for a richer texture.
• Let the gravy simmer on low heat for 5-7 minutes.

5. Add Eggs & Finish:

• Add the fried eggs and simmer for 3-5 minutes, allowing them to soak in the flavors.
• Garnish with chopped coriander leaves.