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
- 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).
- Add the ginger and garlic. Stir and fry for a minute, then add the coriander, cumin, turmeric, cayenne and paprika.
- Fry for a few seconds then add the yogurt, a tablespoon at a time, stirring until each spoon is absorbed.
- 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.
- Add the stock and salt, and bring to a simmer. Cover, reduce heat to low and simmer gently for 15-20 minutes until thickened.
- Stir in the cream, garam masala, chilies and chopped coriander. Check seasoning, adding more salt if needed.
- Put the hard-boiled eggs, cut side up, into the sauce in a single layer and gently heat through.
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