Boiled Egg Curry

Heat the butter in a large pan over medium heat until melted, about 2 minutes.

Add the chopped onions and sauté until golden brown, stirring occasionally, about 5 minutes.

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Add the diced tomatoes, turmeric, cumin, coriander, and chili powder.

Cook, stirring frequently, until the tomatoes break down and the mixture thickens, about 5 minutes.

Pour in the coconut milk and bring the mixture to a gentle simmer.

Let it cook for about 3 minutes to meld the flavors.

Gently add the eggs to the curry, spooning some of the sauce over them.

Cover and simmer on low heat for 5 minutes, or until the eggs are heated through.

Season with salt to taste and garnish with fresh cilantro before serving. serve with Paratha.