Hard-Boiled Eggs in a Moghlai Sauce

Submitted 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."

 

• Ready In: 25mins
• Ingredients: 16
• Serves: 4

ingredients

• 2.46 ml cayenne pepper
• 4.92 ml ground cumin
• 2.46 ml garam masala
• 4.92 ml ground coriander
• 14.79 ml lemon juice
• 2.46 ml salt
• 0.61-1.23 ml ground black pepper
• 14.79 ml lukewarm water
• 44.37 ml olive oil (or any healthy oil)
• 50 g very finely chopped onions
• 4.92 ml fresh ginger (or ginger paste)
• 9.85 ml tomato paste
• 150 ml chicken stock
• 300 ml skim milk
• 44.37 ml chopped fresh cilantro
• 6-8 hardboiled egg, peeled and cut lengthways in half

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.

Reviews

[lolablitz]

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

 

[Sarah]

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.

 

[Brownsie]

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!

 

[sapnaprabhu]

I was quite nice but the second time I made it was with eggs where the yolk was slightly soft and simmered it in the curry for 5 mins spooning the sauce over the eggs. Because the eggs were not hardboiled the flavour seeped in better