What You’ll Need
6 hard boiled eggs
5 tbsp. vegetable/ canola/ sunflower cooking oil
2 medium sized onion cut into quarters
3 medium sized tomatoes cut into quarters
2 green chilies
2 tsp. garlic paste
2 tsp. ginger paste
2 tsp..coriander powder
1 tsp. cumin powder
1 tsp . garam masala powder
1/2 tsp . turmeric powder
1/2 tsp. red chili powder
Salt to taste
2 potatoes cut into 1″ cubes (optional)
Chopped fresh coriander leaves to garnish
2 green chilies, slit lengthwise, to garnish with (optional)
- Heat 2 tbsp. of the cooking oil in a deep pan and when hot, add the onions. Fry till slightly golden. Turn off the fire. Use a slotted spoon to remove the onions from the pan and put them in a food processor. Grind the onions, tomatoes, and green chilies into a smooth paste. Try not to add water while grinding, if possible.
- Heat the remaining oil in the same pan and add the paste you just made to it when it is hot. Fry for 2-3 minutes.
- Add the ginger and garlic pastes, all the dry spices – coriander powder, cumin powder, garam masala powder, turmeric powder and red chili powder – then mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).
- Now add 2 c. of warm water to this masala and bring to a boil on a medium flame.
- If adding potatoes to the curry, add them now and cook till half done.
- Half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity (when you added the water). If you have added potatoes they should ideally be cooked by now.
- Turn off the fire and garnish with chopped coriander leaves and the slit green chilies (if using). Serve hot with plain boiled basmati rice and a vegetable side dish.