Hard Boiled Eggs in a Delhi Style Sauce


  • 4 tbsps. groundnut or olive oil
  • 5 oz. onions, finely sliced
  • 1 tbsp. fresh ginger, peeled & finely grated
  • 5-6 cloves garlic, peeled & crushed
  • 1 tbsp. ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ¾ tsp cayenne pepper
  • 1 tsp bright red paprika
  • 4 tbsp. natural yoghurt
  • 10 oz. tomatoes, peeled & very finely chopped
  • 12 fl oz. chicken stock
  • good pinch salt
  • 4 fl oz. whipping cream
  • ¼ tsp garam masala
  • 1 green chili, deseeded & finely chopped
  • 4 tbsps. fresh coriander leaves, chopped
  • 8 hard-boiled eggs, peeled & halved length-ways
  1. Pour the oil into a large, non-stick, lidded pan and set over a medium high heat. When the oil is hot, add the onions. Stir and fry until they turn reddish brown (about 6-7 minutes).
  2. Add the ginger and garlic. Stir and fry for a minute, then add the coriander, cumin, turmeric, cayenne and paprika.
  3. Fry for a few seconds then add the yogurt, a tablespoon at a time, stirring until each spoon is absorbed.
  4. Stir in the tomatoes and cook for 2-3 minutes until they turn pulpy. Keep mashing with the back of a wooden spoon to assist the process.
  5. Add the stock and salt, and bring to a simmer. Cover, reduce heat to low and simmer gently for 15-20 minutes until thickened.
  6. Stir in the cream, garam masala, chilies and chopped coriander. Check seasoning, adding more salt if needed.
  7. Put the hard-boiled eggs, cut side up, into the sauce in a single layer and gently heat through.


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