Modern Curried Eggs
A modernized version of a classic curried eggs recipe, featuring a rich and flavorful sauce.
Ingredients
- 6 Eggs (Hard-boiled)
- 1 medium Onion (Finely chopped)
- 1 tablespoon Ginger (Grated)
- 2 cloves Garlic (Minced)
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Chili powder (Adjust to taste)
- 2 tablespoons Tomato paste
- 0.25 cup Heavy cream
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt (To taste)
- 2 tablespoons Fresh cilantro (Chopped, for garnish)
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Instructions
- 1Hard-boil the eggs. Peel and halve or quarter them. Set aside.
- 2Heat vegetable oil in a pan over medium heat. Add finely chopped onion and sauté until golden brown (about 5-7 minutes). Add grated ginger and minced garlic and sauté for another minute until fragrant.
- 3Add turmeric powder, cumin powder, coriander powder, and chili powder to the pan. Sauté for 1 minute, stirring constantly, until fragrant.
- 4Stir in tomato paste and cook for 2 minutes, stirring occasionally.
- 5Gently add the hard-boiled eggs to the pan. Pour in heavy cream and stir gently to coat the eggs with the sauce. Simmer for 5 minutes to allow the flavors to meld.
- 6Season with salt to taste. Garnish with fresh cilantro before serving.
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