Recipe by KVasanth
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.
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1⁄2 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 tablespoon lemon juice
- 1⁄2 teaspoon salt
- 1⁄8-1⁄4 teaspoon ground black pepper
- 1 tablespoon lukewarm water
- 3 tablespoons olive oil (or any healthy oil)
- 50 g very finely chopped onions
- 1 teaspoon fresh ginger (or ginger paste)
- 2 teaspoons tomato paste
- 150 ml chicken stock
- 300 ml skim milk
- 3 tablespoons chopped fresh cilantro
- 6 -8 hardboiled egg, peeled and cut lengthways in half
Directions See How It's Made
- 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.
- 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.
- 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.