In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon. Since garam masala spice blends vary in their chile content, sample yours before adding it to the sauce, then stir it in to taste. You can make the sauce and hard-cook the eggs a day ahead (store them in the refrigerator), but the eggs are best introduced to the pot just before serving; simply reheat them in the simmering sauce. You can serve the eggs over rice, or with flatbread on the side.
- 8large eggs, at room temperature
- 3 to 4medium-size ripe tomatoes, halved through their equators
- 3tablespoons ghee, butter, safflower oil or grapeseed oil
- 3tablespoons virgin coconut oil
- 2cups finely chopped onions
- 6garlic cloves, finely grated or minced
- 2tablespoons grated fresh ginger
- ½teaspoon cumin seeds
- 1(3-inch) cinnamon stick
- 8cardamom pods, lightly crushed with the flat side of a knife
- 2teaspoons ground coriander
- 1teaspoon ground cumin
- 1teaspoon ground turmeric
- ¼teaspoon red pepper flakes
- ¼teaspoon ground black pepper
- 2teaspoons kosher salt
- ½cup boiling water
- 1 to 2teaspoons garam masala, to taste
- 3tablespoons finely chopped cilantro
- Plain yogurt, for serving (optional)
- Cooked basmati rice or flatbread, for serving (optional)
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (4 servings)
395 calories; 30 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 9 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 15 grams protein; 372 milligrams cholesterol; 818 milligrams sodium
- Hard-boil the eggs: Bring a large pot of water to a boil, then carefully lower eggs into water. Cook for 9 to 10 minutes, then transfer with a slotted spoon to an ice bath. Let cool, then crack and peel. Reserve.
- Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes so tomato pulp falls into bowl. Discard skins. Measure out 2 cups tomato purée. (Save the rest for another purpose, such as adding to a vinaigrette.)
- Heat ghee (or butter or oil) and coconut oil in a large skillet over medium-high heat. Stir in onions and cook until deeply golden brown, 15 to 20 minutes, stirring constantly to encourage even browning.
- Stir in garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in cinnamon and cardamom and cook another 1 minute. Stir in coriander, cumin, turmeric, red pepper flakes and black pepper, then add tomato purée. Cook, stirring frequently, until sauce is thick and fat begins to separate, about 10 minutes. Stir in salt and boiling water. Reduce heat to medium and simmer, covered, until sauce is thick and has a satin sheen, 7 to 12 minutes. Remove from heat and let sit, covered, for another 20 minutes to let flavors meld.
- When ready to serve, cut eggs in half lengthwise. Bring sauce back to a simmer over low heat, stir in garam masala, and gently add eggs to sauce. Simmer just long enough to heat eggs through. Top with cilantro and serve with yogurt and rice or flatbread if desired.