High Protein Egg Curry

Ingredients:

• 1 large onion, diced
• 2 tomatoes, diced (or 1 tablespoon tomato paste)
• 3 garlic cloves, minced
• 1 inch ginger, minced
• 6 hard-boiled eggs, halved
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin seeds
• Pinch of asafoetida (optional)
• Chopped coriander leaves (fresh cilantro), for garnish

Method:

• In a pan or pot, heat oil or ghee over medium heat.
• Once hot, add the cumin seeds and let them sizzle for a few seconds. Add the diced onions and sauté until translucent, about 5 minutes.
• Add the minced ginger and garlic, and cook for an additional 2-3 minutes, stirring frequently. If the pan seems dry, add a splash of water to prevent sticking.
• Add the diced tomatoes and cook for 5-7 minutes, stirring occasionally, until the masala starts to leave oil from the sides of the pan.
• Add the curry powder, turmeric powder, and coriander powder. Stir well to coat the masala and cook for another minute, allowing the spices to release their aroma.
• While the masala simmers, heat a separate pan with a teaspoon of oil or ghee over medium heat. Carefully add the halved boiled eggs and shallow fry them for a minute or two per side, until they have a slightly crispy golden brown exterior.
• Add a few egg yolks from the boiled eggs to the masala. Mash the yolks into the sauce to create a creamy consistency.
• Add the eggs 
• Season the curry with salt to taste (if needed) and turn off the heat. Garnish with chopped coriander leaves .Serve hot with roti, paratha, or rice.