Description
A delightful dish of hard-boiled eggs in a rich and creamy sauce, blending comfort and elegance with aromatic spices.
Ingredients
Scale
- 6 Hard-Boiled Eggs
- 1 Cup Plain Yogurt (Dahi)
- 2 Onions, Finely Sliced
- 2 Tomatoes, Pureed
- 1/4 Cup Cashews, Ground
- 1/4 Cup Cream
- 1 tsp Ginger-Garlic Paste
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- Salt to Taste
- 2 tbsp Cooking Oil or Ghee
- Fresh Coriander Leaves for Garnish
Instructions
- Prepare the Ingredients: Get everything ready before you start cooking. Chop the onions, puree the tomatoes, and grind the cashews.
- Hard-Boil the Eggs: Place your eggs in a pot of cold water, bring to a boil, then simmer for 9-12 minutes. Submerge in ice water for easy peeling.
- Sauté the Onions: Heat oil or ghee and sauté onions until golden brown (10-12 minutes).
- Add Ginger-Garlic Paste: Mix and sauté for another 2-3 minutes until fragrant.
- Incorporate the Spices: Add cumin seeds, coriander powder, turmeric, and salt; stir to toast slightly.
- Pour in the Pureed Tomatoes: Cook this for 5-7 minutes until oil separates.
- Add Ground Cashews and Yogurt: Stir in cashews, reduce heat, then gently mix in yogurt.
- Finish with Cream and Garam Masala: Pour in cream and sprinkle garam masala, simmer to blend flavors.
- Place the Eggs: Cut boiled eggs in half and place them in the sauce.
- Serve and Garnish: Transfer to a serving dish and garnish with fresh coriander leaves.
Notes
For a vegetarian option, substitute hard-boiled eggs with paneer or potatoes. Serve with basmati rice or naan.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 6g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 300mg
Keywords: egg curry, Indian recipe, comfort food, vegetarian dish