Egg curry with onion-tomato gravy

• Eggs4
• Oil3 tsp
• Cumin seeds1/2 tsp
• Onion · finely chopped2 medium
• Ginger-garlic paste1 tbsp
• Tomato · pureed2 medium
• Turmeric1/2 tsp
• Red chilli powder3/4 tsp
• Coriander powder1 tsp
• Garam masala1/2 tsp
• Saltto taste
• Coriander leaves · chopped2 tbsp

Method

1. 1

   Boil the eggs in a pan of water for 10 minutes from the first boil, cool in cold water, peel and halve lengthways.

2. 2

   Heat the oil in a kadai on medium. Add cumin, then onion, and cook 6 to 7 minutes until golden brown.

3. 3

   Add ginger-garlic paste for 1 minute, then tomato puree, turmeric, chilli powder, coriander powder and salt. Cook 6 to 8 minutes until the masala thickens and oil separates at the edges.

4. 4

   Add 250 ml water and simmer 5 minutes. Add garam masala, lay the egg halves in cut side up, spoon gravy over, and simmer 3 minutes on low. Top with coriander.

Tips

• Prick each peeled egg a few times with a fork so the gravy seeps in.
• Add 100 g frozen peas with the water for extra fibre.

Swaps

• Replace 2 of the eggs with 100 g paneer cubes if you prefer a mix.

Storage

Keeps 2 days in the fridge. Reheat on low until the gravy bubbles.