Hard-Boiled Eggs in a Moghlai Sauce
Gently simmered eggs, coriander and skim milk, warmed with cayenne and cumin, a South Asian sauce.
25 دقيقة · تكفي 4 أشخاص · متوسط
المكوّنات
طريقة التحضير
ابدأ وضع الطهي- التحضير 15 دقيقة · الطهي 10 دقيقة · الإجمالي 25 دقيقة
- متوسط
- 1
Mix cayenne, cumin, garam masala, coriander, lemon juice, salt and black pepper with warm water in a cup. Mix into a paste and set aside.
- 2
Put the oil in a large frying pan and set it over a medium-high heat. When hot, add the onion, stirring until golden brown. Add the ginger, stir to incorporate, then add the spice paste. Stir, and allow mixture to cook for 1-2 minutes. Stir in the tomato paste, chicken stock, milk and fresh cilantro, and bring to a simmer. Cover pan, and simmer for 2-3 minutes.
- 3
Lay the egg halves in the pan in a single layer yolk-side up, and spoon the sauce over the tops. Cover and simmer for another 2-3 minutes, then serve.
ملاحظات وبدائل
- لم يُقيَّم بعد. تحقّق من كل مكوّن إن كانت لديك حساسية.
نقاش المجتمع
المزيد لتطبخه
