How to make it

  • Pierce the peeled eggs gently in a few places, using a sharp fork. and keep aside.
  • Grind the onion, garlic and ginger finely into a smooth paste in a food processor or blender.
  • Heat the oil and add the cumin seeds, asafoetida and Garam Masala.
  • When the cumin seeds start to pop, add the onion, ginger and garlic mix and fry until golden brown and oil begins to separate.
  • Towards the end, frequent stirring is required to stop it from sticking.
  • Add the coriander, turmeric and chilli powder plus salt to taste, stir for 10-20 seconds.
  • Add the tomatoes and cook, stirring all the time, until most of the liquid is evaporated and the oil separates.
  • Add 1 cup of water and simmer the gravy for 10 minutes. The gravy should be thick like custard, so that it sticks around the eggs. Turn the heat off.
  • Add 3/4 of the coriander leaves and garam masala powder, if used.
  • Place eggs in a serving bowl and pour over the curry sauce, covering all eggs. You can use halved eggs if you like.
  • Garnish with the remaining chopped coriander leaves and serve with hot Chapatties or Nan and Plain Pulao Rice.

Reviews & Comments 2

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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds great!
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    " It was excellent "
    waterlily ate it and said...
    Sounds wonderful and interesting!
    Was this review helpful? Yes Flag

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