Egg Curry in Coconut Milk/Egg Korma

Heat 3 tablespoons of cooking oil in a large skillet or deep saucepan over medium heat. Once the oil is hot, add 1 cup of finely chopped onions. Cook for about 7–10 minutes, stirring often, until the onions are soft and just starting to turn golden.

In a small bowl, mix the turmeric, chili powder, cumin, coriander, ginger paste, and garlic paste with ½ cup of water to form a spice slurry.

Add the spice mixture to the sautéed onions. Stir well to combine. Continue cooking over medium heat, stirring frequently, for about 4–5 minutes. You’ll know the spices are properly cooked when the mixture thickens slightly and the oil starts to separate around the edges.

Pour in 1 cup of thick coconut milk. Stir everything together to create a smooth, creamy sauce. Raise the heat slightly and bring the curry to a gentle boil. This should take 2–3 minutes. Stir occasionally to prevent sticking.

Add 4 whole green chilies to the curry (you can slit them lengthwise if you prefer a spicier dish).

Gently place the peeled boiled eggs into the curry. You can leave them whole or score them lightly with a knife so they absorb more flavor. Spoon some of the sauce over the eggs to coat them well.

Simmer uncovered for 8–10 minutes, or until the curry thickens and the gravy reduces by half. Stir occasionally and spoon the curry sauce over the eggs to coat them well.

Taste the curry and add salt as needed. Once the flavors are balanced and the sauce is rich, turn off the heat.

Serve hot with boiled rice, naan, or flatbread.