Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
20 Mins
Total Time:
30 Mins
When you have guests over who would only eat non-vegetarian food and you are a vegetarian or you really do not know how to cook anything nonvegetarian, then this recipe is perfect. It is easy and quick. I love it because of its taste and also of course does not take any extra effort. Try it and you will love it as well.
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Ingredients
Adjust Servings
Instructions
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To boil eggs take a pot with water, add eggs. Cover it and turn the stove on. When the water starts boiling turn the heat down to medium and let it simmer for another five minutes covered. Turn the heat off and let it sit for another five minutes covered. Cool it and then peel them for the recipe.
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Mince the onion with the ginger in the blender.
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In a pan add three tbsp oil and turn the stove on.
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When the oil is hot add cumin seeds, cinnamon stick, cloves, and cardamom (if you are using)
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Once the cumin seeds start to splutter add the onion and ginger paste and saute it till it is translucent and light brown. If you keep it translucent it gives it a sweet taste, the more you saute it the sweetness would reduce. Therefore I like to saute it till it is light brown.
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Add the tomato paste to this in the pan and saute it on medium heat.
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After about 2 or 3 minutes add the salt, red chilli powder and turmeric powder and let it saute on medium-low heat. Add about half a cup of water or according to the gravy consistency you want and adjust the spices.
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In another pan add 1 tbsp oil with a pinch of salt & turmeric powder and add the boiled, peeled eggs and saute it for a couple of minutes so the eggs absorb some of that flavor.
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Once the gravy is done and you see the oil separating from the onion-tomato mix. Pour it in a serving dish and add the eggs cut in half sprinkle with some cilantro and serve it with bread, roti, or nan.
