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Hard-Boiled Eggs In A Moghlai Sauce

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Ingredients

Adjust Servings:
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

Nutritional information

248.9
Calories
162 g
Calories From Fat
18 g
Total Fat
3.8 g
Saturated Fat
282.5 mg
Cholesterol
493.9 mg
Sodium
9.1 g
Carbs
0.7 g
Dietary Fiber
2.3 g
Sugars
12.6 g
Protein
216g
Serving Size

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Hard-Boiled Eggs In A Moghlai Sauce

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    Cuisine:

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

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Hard-Boiled Eggs in a Moghlai Sauce, 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 , Excellent! Made it tonight and used whole milk and a little half and half Served with basmati and naan Thanks for the keeper!, 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


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    Steps

    1
    Done

    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
    Done

    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
    Done

    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.

    Avatar Of Leilani Cooper

    Leilani Cooper

    Culinary artist infusing her dishes with creativity and a sprinkle of whimsy.

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