Golden Egg Curry

Ingredients

• 4 eggs
• 2 tbsp ginger & garlic paste
• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped
• 3 tbsp mustard oil (or olive oil)
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 2 tsp coriander powder
• 2 tsp garam masala 
• Juice of 1/2 lemon
• 2 tbsp chopped fresh coriander leaves
• Salt to taste, ground black pepper

Method
- Boil water in a sauce pan, cook the eggs at a medium boil for 8 minutes. Drain the eggs and let it cool. When the eggs are cool enough to handle, peel them.
- Heat 1 tbsp oil in a non-stick pan, add the eggs and saute them until evenly browned from all side. Remove from the heat and set aside.
- In the same pan, heat the remaining oil. Add ginger & garlic paste and cook for 2-3 minutes.
- Add onions into the pan, mix well and saute the onion for 5 minutes or until golden.
- Add the tomatoes and mix well. Cook for 5 minutes or until the oil separates.
- Then add turmeric powder, coriander powder, chilli powder and mix well. Add 1 cup of water, stir to mix, bring to a boil and simmer for 3 minutes.
- Add garam masala, salt and ground pepper. Halved sauteed eggs and add them into the pan. Stir gently so that the eggs get coated with the masala.
- Add lemon juice and 1 tbsp chopped coriander and mix well.
- Serve hot and garnish with the remaining chopped coriander.

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