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Curried Eggs IndiOdyssey Feast
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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 minutes
Cook Time 15 minutes
Boil Eggs 10 minutes
Servings 2
Calories 652kcal

Equipment

  • Kadai pan,
  • Food blender
  • Sauce Pan

Ingredients

  • 4 Eggs Hard boiled

Tomato Puree

  • 1 tbsp Ghee
  • 2 tsp Ginger Fresh, chopped
  • 2 Tomatoes Chopped
  • 2 Mathania lal red chilis Dried, use more if you like it HOT
  • ⅓ cup Cashews Raw
  • 1 tsp Dhaga Mishri Sugar!
  • ½ tsp Himalayan pink salt

Prepare the Eggs

  • 2 tbsp Butter
  • ¼ tsp Turmeric powder
  • ½ tsp Kashmiri red chili powder
  • ½ tsp Himalayan pink salt
  • ⅓ cup Yogurt Plain, whisked
  • ½ tsp Garam masala
  • 1 tsp Kashmiri red chili powder
  • 1 tsp Roasted cumin powder
  • 1 tsp Coriander powder
  • 1 tbsp Kasoori methi Dried, crushed
  • 1 cup Water

Complete the sauce

  • ⅓ cup Cream Fresh
  • 2 tbsp Cilantro Finely chopped

Instructions

Prepare the eggs

  • 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.

Prepare the tomato puree

  • 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.

Prepare the Curry

  • 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.