Egg Curry

Egg Curry 2 copy.jpg

Hard boiled eggs simmered in a spicy curry sauce 


2 cloves garlic 

1/2 inch piece ginger 

1 small onion 

1 cup canned whole plum tomatoes 

2 tbsp thick plain Greek yogurt or Labneh 

Salt to taste 

1 tsp each: garam masala, ground coriander, ground cumin, dried fenugreek leaves 

1/2 tsp each: cayenne pepper, turmeric 

2 tbsp oil

1/2 tsp cumin seeds

6 hard boiled eggs, peeled

Combine garlic, ginger and onion in mini blender or food processor. Process until fairly smooth. Transfer to small bowl. In same blender, puree tomatoes, yogurt, salt and spices together. Transfer to a small bowl.

Warm oil in deep skillet set over medium high heat. Add cumin seeds, let splutter for 30 seconds. Add minced onion mixture, saute for about 5 minutes or until onions are lightly browned.

Reduce heat to medium and add pureed tomato spice mixture. Cook for about 5 minutes, stirring occasionally. Add 1/2 cup water and bring to a boil. Add eggs, cover skillet and simmer on low heat for 10 minutes. Cut each egg into half and spoon some sauce gently over top. Transfer to a serving bowl and spoon sauce over eggs.

Serves four