Egg Masala Curry

Heat 1 tbsp oil in a medium skillet over medium-high heat.

Shallow fry the boiled eggs until they are browned from all sides. Keep rotating them while frying.

Take out the fried eggs on a plate and keep them aside.

Add the remaining oil to the same pan and heat it over medium-high heat.

Once the oil is hot, add cumin seeds, cloves, and black cardamom, and let them crackle for 3-4 seconds.

Add onions and saute until slightly browned, stirring frequently.

Now add ginger and garlic and saute until onions are nicely browned.

Add tomato puree and cook for 3-4 minutes.

Add coriander powder, red chili powder, turmeric powder, garam masala, and salt, and cook for 3-4 minutes.

If the masala is getting too dry and is starting to burn from the bottom, splash a little water.

Now add 2 cups of water to the pot and bring the gravy to a boil.

Add the fried eggs and mix well.

Reduce the heat to medium-low and simmer for 5-6 minutes.

Add Kasuri methi and lime juice and mix well.

Garnish with coriander and serve hot.