Hard-boiled eggs in a spiced onion-tomato gravy. Budget-friendly and filling.
Prep: 10 min · Cook: 30 min · Serves: 4
Ingredients
- 8 large eggs
- 3 tablespoons neutral oil, divided
- 1/2 teaspoon ground turmeric, divided
- 1 teaspoon cumin seeds
- 1 large yellow onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 cup tomato puree
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 cup water
- 1/2 teaspoon garam masala
- Chopped fresh cilantro
Instructions
- Cover the eggs with cold water, bring to a boil, then cover, turn off the heat and let stand for 11 minutes. Cool in cold water and peel.
- Heat 1 tablespoon oil in a deep skillet. Add the eggs with 1/4 teaspoon turmeric and fry for 2 minutes, turning, until lightly golden. Remove.
- Add the remaining oil and the cumin seeds. Cook the onion for 8 minutes, until golden.
- Add the ginger-garlic paste for 1 minute. Add the tomato puree, remaining turmeric, ground spices and salt. Cook for 6 minutes.
- Add the water and simmer for 5 minutes.
- Cut a few shallow slits in each egg and add them to the gravy. Simmer for 5 minutes. Finish with garam masala and cilantro.
Tip: The slits let the gravy flavor the inside of the eggs.
Image prompt: Photorealistic food photography of a bowl of Indian egg curry, halved and whole boiled eggs in orange-red onion-tomato gravy with cilantro. Soft natural window light, 45-degree angle, shallow depth of field, rustic wooden table, highly detailed, no text, no hands.
