Egg Curry with Nopal (Cactus Paddle Curry)

Place the eggs in a saucepan, cover with water, and bring to a boil. Boil for 8-10 minutes, then drain and cool in cold water. Peel and set aside.

Clean the nopal paddles, remove any spines, and cut into strips. Some prefer to blanch them in boiling water for a few minutes to reduce sliminess; set aside.

Heat oil or ghee in a large skillet or pot over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes. Add the ginger-garlic paste and sauté for another minute until fragrant.

Stir in turmeric, red chili, coriander, and cumin powders. Cook for 30 seconds to bloom the spices, then add the tomato puree. Cook until the oil separates from the masala, about 5 minutes.

Add the nopal strips to the masala and stir well. Add water as needed to make a gravy. Cover and simmer for about 10 minutes, until the nopal is tender but still retains a slight bite.

Gently add the boiled eggs to the gravy. Sprinkle garam masala and salt to taste. Cover and simmer for another 5 minutes to let the eggs absorb the flavors. Garnish with fresh cilantro before serving.