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
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Ingredients
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8
eggs, boiled
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1 tablespoon
avocado oil
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1
medium onion, finely chopped
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2
roma tomatoes, finely chopped
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2
cloves garlic, crushed and finely chopped
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1 tablespoon
fresh ginger, finely grated
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1 1/2 cups
water, or as needed
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1 1/2 teaspoons
paprika
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1/2 teaspoon
red chili powder (optional for heat)
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1/2 teaspoon
turmeric
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1 teaspoon
salt (or to taste)
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1/2 teaspoon
garam masala
Directions
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Boil and peel eggs.
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Cut eggs into halves.
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In a pan, heat avocado oil.
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Saute onions until translucent.
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Add tomatoes and saute until soft.
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Add ginger, garlic, paprika, red chili powder, salt, turmeric, garam masala, water. Mix and let simmer for approximately 5 minutes, stirring occasionally.
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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.
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To serve, garnish with a sprig of cilantro and a sprinkle of garam masala.
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