Simple Indian Egg Curry

Combine your powdered spice mix ingredients in a small bowl and set aside.

Hard boil your eggs. I put the eggs in a pot of water and bring it to a boil. Cook for roughly 6-7 minutes at a full boil. Turn off the heat and put boiled eggs into a pan of cold water, then remove the shells and keep the eggs aside.

Heat the oil in a large skillet on high heat then add onion and ginger garlic paste and fry till onions are pink in color. Reduce heat to low, add all of the “powdered spices” and sauté till onions become brown.

Now add tomato and sauté for 2 minutes. Add milk and water and cook for 2 more minutes. Add boiled eggs to the curry and sauté everything together for 2-3 minutes.

Turn off heat, sprinkle with chopped coriander and ginger julienne and serve hot.