Curried Eggs

Hard boiled eggs swimming in a creamy tomato sauce!

Course Main Course

Cuisine Indian, Lacto-Ovo-Vegetarian

Keyword curry, Eggs, Lacto-Ovo-Vegetarian

Prep Time 5

Cook Time 15

Boil Eggs 10

Servings

Calories 652kcal

Add the eggs to room temperature water to cover the eggs. Bring to a boil and slow boil for 3-4 minutes. Then remove from heat. Let sit in the hot water for 10 minutes. After ten minutes, cool the eggs down by running cool water over them. Shell the eggs and make little slashes in the side.

Heat 1 tbsp of the ghee in a kadai or fry pan. Add the ginger, tomatoes, Kasoori methi, dried chilis, cashews, salt and sugar. Cook the tomatoes down to soft and mushy. Cool a bit, then blend in a food blender until smooth. You may add a few tablespoons of water to get a smooth paste/puree. You can either blend up the dried chili or remove before blending if you don't want it so hot!
Strain through a food strainer, to make a very smooth sauce.
Set aside.

Add 2 tablespoons to the kadai pan. Add the serrated eggs, turmeric powder, kashmiri red chili powder. Stir and mix well.
Add the yogurt. Mix well and cook until the ghee separates out.
Then add to the eggs, the garam masala, Kashmiri powder, roasted cumin powder, coriander powder, kasoori methi. Fry and stir the mixture for several minutes.
Remove the eggs with a slotted spoon, leaving the spicy sauce in the kadai pan.
Now add the strained tomato puree mixture into the kadai pan. Use a whisk to mix well. Turn heat low and cook until the ghee separates out from the tomato mixture. You may need to add more water, and whisk frequently. Cook for about 5 minutes or so.
Add the eggs back into the tomato mixture, then mix in the cream and chopped cilantro.