Ingredients with Measurements:
- 6 hard-boiled eggs
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 cup yogurt
- 1/2 cup cream
- Salt to taste
- 2 tbsp oil
- 1 tbsp ghee
- 1/4 cup chopped coriander leaves
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan and add chopped onions. Fry until golden brown.
2. Add ginger and garlic paste and fry for a minute.
3. Add chopped tomatoes and fry until they turn mushy.
4. Add red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well.
5. Add yogurt and mix well. Cook for 2-3 minutes.
6. Add cream and mix well. Cook for another 2-3 minutes.
7. Cut the hard-boiled eggs into halves and add them to the gravy. Cook for 2-3 minutes.
8. Add ghee and chopped coriander leaves. Mix well.
30 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 300
- Fat: 22g
- Carbohydrates: 10g
- Protein: 15g
Substitutions for ingredients:
- Greek yogurt can be used instead of regular yogurt.
- Heavy cream can be used instead of cream.
Variations:
- Chicken or lamb can be used instead of eggs.
- Cashew paste can be added to make it richer.
Tips and tricks:
- Add a pinch of sugar to balance the flavors.
- Use fresh coriander leaves for better taste.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on a stove until hot.
Presentation ideas:
- Serve in a bowl with a sprinkle of chopped coriander leaves.
Garnishes:
- Chopped coriander leaves
Pairings:
- Naan, roti, or rice
Suggested side dishes:
- Cucumber raita or mixed vegetable salad
Troubleshooting advice:
- If the gravy is too thick, add some water to adjust the consistency.
- If the gravy is too thin, cook for a few more minutes until it thickens.
Food safety advice:
- Make sure the eggs are fully cooked before adding them to the gravy.
Food history:
- Moghlai cuisine originated in the Mughal Empire in India.
Flavor profiles:
- Spicy, creamy, and flavorful
Serving suggestions:
- Serve hot with naan, roti, or rice.
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Region: Indian