Hard-Boiled Eggs in a Moghlai Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
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 |
6 -8 hardboiled egg, peeled and cut lengthways in half |
Directions:
1. 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. 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. 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.
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