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    You are in: Home / Recipes / Hard-Boiled Eggs in a Moghlai Sauce Recipe
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    Hard-Boiled Eggs in a Moghlai Sauce

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    KVasanth's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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.

    Ratings & Reviews:

    • on March 16, 2013

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 13, 2007

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Hard-Boiled Eggs in a Moghlai Sauce

    Serving Size: 1 (216 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 248.9
     
    Calories from Fat 162
    65%
    Total Fat 18.0 g
    27%
    Saturated Fat 3.8 g
    19%
    Cholesterol 282.4 mg
    94%
    Sodium 493.9 mg
    20%
    Total Carbohydrate 9.0 g
    3%
    Dietary Fiber 0.6 g
    2%
    Sugars 2.3 g
    9%
    Protein 12.6 g
    25%

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