Eggs are a rich source of protein, easy to cook and, most important, taste delicious. So, if you are someone who is fond of eggs, then this dish will be a treat for your taste buds. Boiled eggs dropped into an appetizing tomato and onion masala flavored with aromatic spices, this is a must-try for your everyday meals. If you have ever taken a road trip in India, you would have found this egg curry being served at highway restaurants and dhabas. My secret ingredient in this recipe is the pav bhaji masala, which I’ve combined with other spices to bring a unique taste. Quick, prepared with basic pantry ingredients and nutritious, this is a great recipe to try.
2 tbsp (30 ml) vegetable oil
1 tbsp (14 g) unsalted butter
1 cup (160 g) chopped onion
2 tsp (4 g) ginger-garlic paste

1 cup (180 g) chopped tomato
2 tsp (4 g) ground coriander
1 tsp Kashmiri red chile powder
½ tsp ground turmeric
½ tsp ground cumin
2 tsp (4 g) pav bhaji masala spice blend
4 large hard-boiled eggs, peeled and cut in half lengthwise
2 tsp (4 g) chopped green chile
2 tbsp (4 g) chopped fresh cilantro
1 tsp fresh lime juice
Naan or paratha, for serving
In a large tawa (griddle) or shallow skillet, heat the oil and butter over medium-high heat. Once they are hot, add the onion and fry, stirring, until it is slightly browned, 4 to 5 minutes. Add the ginger-garlic paste and fry for 3 to 4 minutes until its raw smell is gone. Add the tomato and cook for 3 to 4 minutes, or until the tomato is mushy; keep mashing the tomato with the back of a ladle to help it along. Once the tomato is mushy, add the coriander, Kashmiri red chile powder, turmeric, cumin, pav bhaji masala and salt to taste. Add ½ cup (120 ml) of water and mix everything well. Cook the masala until the oil starts to separate on the sides of the pan, 4 to 5 minutes.
Now, add the halved hard-boiled eggs, green chile, cilantro and lime juice to the pan, and mix everything well. Cook for 3 to 4 minutes. Serve hot with naan or paratha.

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