Restaurant Style Egg Curry | Easy Egg Curry Recipe

In a heavy pan heat 2 teaspoon oil and add 1 teaspoon coriander seeds, ½ teaspoon cumin seeds, 2” ginger piece finely chopped, 8-10 garlic cloves. Fry for a minute.
Add 2 large onions roughly chopped and stirfry for a couple of minutes.
Next add 1 large tomato roughly chopped.
Keep covered and cook on low flame until the onions & tomatoes are soft and caramelized. Add ¼ cup fresh coriander leaves. Remove from heat.
Let the mixture cool down completely.
Grind into a smooth paste without adding any water.
In the same pan, heat 1 tablespoon oil. Add 1 dry bay leaf, 1 cinnamon stick, 1 clove and 1 green cardamom. Add 1-2 green chillies finely chopped (adjust per spice preference).
Now add the prepared curry paste and water from clearing out the blender.
Cook on low flame for 3-4 mins and then add ½ tablespoon Kashmiri red chilli powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, ½ teaspoon sugar and salt as needed.
Mix well and add some water if needed.
Keep cooking the curry on low flame, with lid on. Cook until oil oozes out from the sides or floats on top.
Cut 2-3 hard boiled eggs into halves and add it to the curry. Garnish with 1-2 tablespoon finely chopped coriander leaves. Remove from heat.
Serve hot with any Indian bread, dosa, appam.