Egg Masala
Ingredients
The curry
-
6
large
hard boiled eggs, peeled
-
1
pound
tomatoes, seeded and chopped
-
¾
cup
chopped onions
-
4
tablespoons
olive oil or ghee
-
1
inch piece
cinnamon
-
7-8
pieces
fresh curry leaves (optional)
-
½
cup
water
The masala
-
1
piece
serrano pepper, seeded and chopped
-
2
cloves
garlic, roughly chopped
-
1
tablespoon
tomato paste
-
1
teaspoon
chicken base (or vegetable base)
-
1
sprig
cilantro
-
¾
teaspoon
coriander powder
Instructions
- Prepare the tomatoes by cutting them in half and squeezing out the seeds.
- Grind the masala ingredients into a paste using a food processor or mortar and pestle.
- Heat oil or ghee in a frying pan and fry the cinnamon and curry leaves until fragrant.
- Add the chopped onions to the pan and brown them without burning.
- Add the masala paste to the pan and sauté until the raw smell disappears.
- Add the chopped tomatoes and water, then simmer until the sauce thickens.
- Pour in the remaining oil/ghee and season with salt and pepper.
- Add the hard boiled eggs to the curry and simmer until heated through.
- Garnish with fresh cilantro leaves before serving.
Nutrition Facts (estimated)
Servings
4
Calories
268
Total fat
21.8g
Total carbohydrates
8.7g
Total protein
11g
Sodium
351mg
Cholesterol
352mg
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