Ingredients:

• 1 pouch Hungry Boo Makhni Gravy
• 4 large eggs
• 1 small onion, finely chopped (optional)
• 1 small tomato, finely chopped (optional)
• 1/2 teaspoon cumin seeds (optional)
• 1 tablespoon oil or ghee
• Fresh cilantro for garnish (optional)
• Rice or soft roti for serving

Instructions:

1. Boil the Eggs:

• Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat.
• Once boiling, reduce the heat and simmer for 10 minutes to hard-boil the eggs.
• Drain the hot water, cool the eggs under cold water, and peel them. Set aside.

2. Prepare the Base:

• In a pan, heat oil or ghee over medium heat.
• If using, add cumin seeds and let them splutter.
• Add the finely chopped onion and sauté until soft and translucent.
• Add the chopped tomato and cook until it softens.

3. Add the Gravy and Spices:

• Pour the Hungry Boo Makhni Gravy into the pan and stir well to combine.
• Let the mixture simmer for 5 minutes.

4. Add the Eggs:

• Cut the boiled eggs in half or leave them whole, depending on your preference.
• Gently add the eggs to the gravy, spooning the sauce over them to coat.
• Let the curry simmer for another 3-4 minutes, allowing the eggs to absorb the flavors.

5. Garnish and Serve:

• Garnish with fresh cilantro if desired.
• Serve the egg curry with steamed rice or soft roti.