Cooking Instructions:

Begin by boiling the eggs in a pot of water for about 10-12 minutes until they're hard-boiled. Once cooked, transfer them to cold water to cool. Peel the eggs and set them aside.

In a large pan, heat the oil over medium heat. Add the cumin seeds and allow them to splutter. Then, add the finely chopped onions and sauté until they turn golden brown.

Stir in the ginger-garlic paste and continue to sauté for another minute until the raw smell disappears. Add the pureed tomatoes and cook for approximately 5 minutes, allowing the mixture to thicken.

Sprinkle in the turmeric powder, red chili powder, and salt. Mix well and let the spices cook for a couple of minutes until the oil begins to separate from the masala.

Gently add the boiled eggs to the pan, coating them well with the masala. Add a splash of water if you prefer a thinner gravy. Cover the pan and let it simmer for about 5 minutes to allow the flavors to meld.

Finally, sprinkle the garam masala over the curry and stir gently. Remove from heat and garnish with fresh coriander leaves before serving.

For extra tips, consider adding a splash of coconut milk or cream towards the end of cooking for a creamier texture and richer flavor.

You can also customize the spice levels according to your preference by adjusting the amount of red chili powder. Serve the Spicy Masala Egg Curry hot with steamed rice or your choice of bread for a complete and satisfying meal.