Egg Tikka Curry

Slice the boiled eggs and set them aside.

In a blender, combine tomatoes, ginger, garlic, coriander leaves, and green chillies to make a smooth paste.

Heat oil in a pan, add cumin seeds, a cinnamon stick, and chopped onions. Sauté for 5-7 minutes until the onions are golden.

Add the prepared puree and all the powdered spices: chilli powder, salt, garam masala, chaat masala, coriander powder, and black pepper. Cook until the oil separates from the masala.

Add whisked curd (yogurt) and cook for another 2-3 minutes.

Pour in some hot water, mix well, and let it cook for about 5 minutes.

Gently add the sliced boiled eggs to the gravy. Sprinkle with kasoori methi and fresh coriander leaves, then mix carefully.

Serve the hot Egg Tikka Curry with paratha or rice.