It’s been quite a while since I posted a recipe. It’s been all about cookies that is, until now. I adapted this recipe from one of my favorite cook book authors Madhur Jafffrey. The original recipe calls for lamb meatballs (or “koftas”) to be simmered in this tomato-yogurt curry. But, since my local grocer was out of lamb, I used eggs instead.
The gravy is made with caramelized onions, flavorful spices, yogurt, and tomatoes. The next time around I am going to try cooking chicken or goat meat in this sauce. For vegetarians, adding new potatoes would be a great option!
- 8 large eggs- boiled and peeled
For the Curry:
- 6 green cardamoms
- 5 cloves
- 1 inch cinnamon stick
- 1 large onion- chopped finely
- 5 cloves garlic- freshly grated
- 2 teaspoons freshly grated ginger
- 1 medium tomato- finely chopped
- 1 tablespoon – tomato paste (gives a tangy flavor and color)
- 2 tablespoons- finely chopped fresh cilantro
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper ( Note- the curry is not spicy, if you like spicy, increase the cayenne)
- 3 tablespoons yogurt (I used “Fage” greek non fat yogurt)
- 1 cup hot water
- 4-5 tablespoons oil ( I use canola)
- salt to taste
- lemon slices
- 1 teaspoon finely chopped fresh cilantro
Put 8 eggs in a vessel filled with cold water (enough water to to cover them fully) and bring to a boil. Let it boil for 10 minutes. Off the heat and let the eggs sit in the water for another 10 minutes. Drain the hot water and cover with cold water. Let the eggs cool before peeling.
Then, add the onions and fry for 12- 15 minutes till they caramelize and become a rich dark brown. Add garlic, ginger paste and fry for a minute.
Add tomato, tomato paste, fresh cilantro and fry for 10 minutes. Cook till the oil starts to separate and the tomatoes are cooked. Add the coriander powder, cumin powder, cayenne, paprika, and salt to taste.
Then, add yogurt a spoon at a time, mixing well. Fry for 5 -10 minutes.
Add hot water to it and bring to a boil.
Taste for seasonings before adding the eggs. Add the peeled whole eggs and spoon the gravy on top of them and simmer for a few minutes, allowing the eggs to absorb the curry and flavors.
Note: I prefer to place the split eggs on the bottom of the serving dish and then spoon hot gravy on top instead of adding it to the whole pot. I don’t like the egg yolks to get mushy.
Garnish with fresh cilantro and serve hot with “chappati” or “naan” and a few wedges of lemon.