Hard-Boiled Eggs in a Moghlai Sauce

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Total Time
25mins
Prep 15 mins
Cook 10 mins

This delicious curry dish is a healthier adaptation from a Madhur Jaffrey recipe, and is a terrific way to use leftover hard-boiled eggs. It's quick and easy, and is great for a brunch, lunch or light dinner. Just serve with rice, or mop up the delectable sauce with naan or wheat bread.

Ingredients Nutrition

Directions

  1. Mix cayenne, cumin, garam masala, coriander, lemon juice, salt and black pepper with warm water in a cup. Mix into a paste and set aside.
  2. Put the oil in a large frying pan and set it over a medium-high heat. When hot, add the onion, stirring until golden brown. Add the ginger, stir to incorporate, then add the spice paste. Stir, and allow mixture to cook for 1-2 minutes. Stir in the tomato paste, chicken stock, milk and fresh cilantro, and bring to a simmer. Cover pan, and simmer for 2-3 minutes.
  3. Lay the egg halves in the pan in a single layer yolk-side up, and spoon the sauce over the tops. Cover and simmer for another 2-3 minutes, then serve.
Most Helpful

5 5

Excellent! Made it tonight and used whole milk and a little half and half. Served with basmati and naan. Thanks for the keeper!

5 5

Delicious! This recipe was great - extremely quick to put together, even more so when the eggs are pre-cooked. I made this as written and it turned out great. Thanks for posting such a wonderful recipe.

5 5

This is by far the best Egg Curry we have ever tried. The only alteration we made was to drizzle a small amount of creamed coconut to the pan 5 minutes before serving. We use eggs that we damage when peeling for pickled eggs, so it is a regular dish in our household!