Ingredients
Serving size: 4-6 people
- Onion (2 large, diced)
- Tomatoes (4 medium, diced)
- Whole Cumin (1 tsp)
- Ginger paste (1 tsp)
- Garlic paste (optional, half tsp)
- Cumin Powder (1 tbsp)
- Coriander Powder (1 tbsp)
- Red Chilli Powder (half tbsp)
- Turmeric Powder (1 tsp)
- Garam Masala (half tbsp)
- Salt (To taste)
- Coriander leaves (for garnish)
- Kasoori Methi (optional, 1 tsp)
- Oil (2 tbsp)
- Hard boiled eggs (6-8)
- Water (1.5 cups)
Instructions
- Heat oil in the pan and add cumin seeds to it. When cumin is toasted, add the onion and sautee until onions become translucent.
- Add ginger and garlic paste and sautee for another 2-3 minutes.
- Add the following dry spice powders (cumin, coriander, red chilli, turmeric) and sautee for 5 minutes.
- Add diced tomatoes and salt. Sautee for 3-5 minutes and add 1 cup of water to cook the onion and tomato mixture. Cover and let it simmer for 15 minutes.
- After the onions and tomatoes have combined together, let it cool down to room temperature.
- During this time, boil eggs separately and place aside to cool down. Peel and cut the eggs in half lengthwise. Handle carefully to ensure the yolk stays intact.
- Grind the onion and tomato mixture in a blender or food processor until coarse. Do not grind to a fine paste.
- Add a half tsp of oil and return ground paste to the pan to continue sautéing. Add garam masala and methi.
- Add salt to taste (as needed)
- Add remaining half a cup of water to the gravy and cook for 10 minutes or until desired consistency or thickness.
- Add the eggs to the curry and let the entire curry simmer for another 5 minutes.
- Turn off heat and transfer to your serving dish. Top with cilantro and serve.
Janu's Kitchen 