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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.