HOW TO MAKE HOTEL STYLE EGGS CURRY AT HOME BY KASHMIRI CHEF

Heat oil in a pan over medium heat.

Add the chopped onions and sauté until golden brown.

Stir in the ginger-garlic paste and green chilies, cooking for another minute.

Add the chopped tomatoes and cook until they soften.

Mix in the turmeric, red chili, coriander powders, and salt; cook for 2-3 minutes.

Lower the heat and add the yogurt, stirring well to combine.

Carefully crack the eggs into the gravy, cover the pan, and let them cook for about 5-7 minutes until the eggs are set.

Sprinkle garam masala over the top and garnish with fresh coriander leaves before serving.

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