Ingredients
-
1/2
-
1
-
1/2
-
1
-
1
-
1/2
-
1/8 - 1/4
-
1
-
3
-
50
-
-
-
-
-
Directions
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. |
