Hard-Boiled Eggs in a Moghlai Sauce

Name: Hard-Boiled Eggs in a Moghlai Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 0.5 tsp cayenne pepper; 1 tsp ground cumin; 0.5 tsp garam masala; 1 tsp ground coriander; 1 tbsp lemon juice; 0.5 tsp salt; 0.125 tsp ground black pepper; 1 tbsp lukewarm water; 3 tbsp olive oil; 50 g very finely chopped onions; 1 tsp fresh ginger; 2 tsp tomato paste; 150 ml chicken stock; 300 ml skim milk; 3 tbsp chopped fresh cilantro; 6 hardboiled egg

Gently simmered eggs, coriander and skim milk, warmed with cayenne and cumin, a South Asian sauce.

25 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 10 min · 25 min total
Difficulty: medium

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.
3 min