Creamy Egg Tikka Masala Curry

First, prepare the garlic-ginger paste: process 3 cloves of garlic, 5 cm peeled ginger, 1 tbsp oil, and a pinch of salt into a fine paste in a blender or mortar. This paste will keep for several weeks in a sealed jar in the refrigerator.

Sauté the onions together with 2 tbsp of the garlic-ginger paste in 2 tbsp oil for about 3–4 minutes until golden brown.

Add the diced tomatoes and 50 g of the Tikka paste and let it simmer briefly.