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Author Notes: This dish, typically served as an appetizer at family parties when I was growing up, has become a go-to meal for dinner for my family. I serve it on a bed of quinoa. It is nutritious and light, yet packed with wonderful Indian flavors that definitely have a kick to them. —WarriorInTheKitchen
- 8 eggs, boiled
- 1 tablespoon avocado oil
- 1 medium onion, finely chopped
- 2 roma tomatoes, finely chopped
- 2 cloves garlic, crushed and finely chopped
- 1 tablespoon fresh ginger, finely grated
- 1 1/2 cups water, or as needed
- 1 1/2 teaspoons paprika
- 1/2 teaspoon red chili powder (optional for heat)
- 1/2 teaspoon turmeric
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon garam masala
- Boil and peel eggs.
- Cut eggs into halves.
- In a pan, heat avocado oil.
- Saute onions until translucent.
- Add tomatoes and saute until soft.
- Add ginger, garlic, paprika, red chili powder, salt, turmeric, garam masala, water. Mix and let simmer for approximately 5 minutes, stirring occasionally.
- Gently place the boiled egg halves into the gravy. Spoon some gravy on top of the eggs. Let simmer for another 5 minutes on low heat.
- To serve, garnish with a sprig of cilantro and a sprinkle of garam masala.
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner