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Nutrition Facts
Serving Size 1 (406g) Recipe makes 3 servings
Calories 322
Calories from Fat 177		(54%)
Amount Per Serving		%DV
	Total Fat 19.7g	30%
	Saturated Fat 5.1g	25%
	Monounsaturated Fat 7.1g
	Polyunsaturated Fat 4.7g
	Trans Fat 0.0g
Cholesterol 565mg		188%
Sodium 600mg		25%
Potassium 731mg		20%
Total Carbohydrate 17.7g		5%
	Dietary Fiber 3.4g	13%
	Sugars 8.8g
Protein 19.6g		39%
detailed view... how is this calculated?

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Recipe #87845 | 35 min | 15 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: FlemishMinx
Mar 30, 2004

A nice change of pace, and convenient on those days that I might have forgotten to thaw out the meat that I had planned to cook (again!). Something that my vegetarian stepdaughter will eat and yet at the same time, my husband doesn't feel like he's being punished for her dietary habits!

SERVES 3 -4 (change servings and units)

Ingredients

8 hard-boiled eggs, peeled and quartered
1 tablespoon oil
2 onions, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
3 teaspoons coriander powder
1 teaspoon turmeric
1/2 teaspoon chili powder
3 teaspoons cumin powder
1/2 teaspoon salt
2 teaspoons tomato paste
1 (14 ounce) can chopped tomatoes, drained
1/2 cup water
2 teaspoons garam masala

Directions

1
In a small bowl or coffee cup, mix the coriander, turmeric, chilipowder, cumin and salt.
2
In a large frying pan, saute the onion, garlic and ginger in the oil until the onion softens.
3
Add the spice mix to the onion mix, coating all the vegetables.
4
Stir in the tomato paste, tomatoes and water.
5
Allow to gently simmer 10-15 minutes uncovered, till the sauce begins to thicken.
6
Gently stir in the eggs and the garam masala.
7
Allow the eggs to heat through, and serve immediately.

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Featured Reviews for This Recipe

From: mamere94

On Aug 29, 2009

It smelled really good as I was cooking it, but wasn't quite as good as the scent. I did add the peas, and I did have the eggs only cut in half (but ended up cutting them into smaller pieces on my plate when eating it). I found it much too dry; I added a half cup of water to the simmering pan, and still think it could have used a little more. I agree with others that it might have been better to use tomato sauce instead of paste. It was a pleasant meal, and I won't have a problem eating the leftovers, but I don't know if I'll make it again.

1 person found this review helpful

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From: Chef #184530

On May 17, 2008

I really liked the sauce, but the dish tasted very light and something seemed to be lacking. I added peas to the leftovers, and that did make a difference. I think the sauce would go well with paneer and vegetables, and might try it that way next time. Thanks for posting.

0 people found this review helpful

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From: Mrs B

On Jul 18, 2004

Although I already have similar recipes to this one, I thought I'd give FlemishMinx's version a go. This recipe is nice and straightforward: much less fiddly than some other curries and withoutlosing flavour for the sake of speed! The blend of spices is excellent and I think the sauce will go well with Paneer and/or mixed vegetables. I'm going to make up a batch of the spice mix in readiness for future use.

5 people found this review helpful

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From: eatrealfood

On Nov 24, 2004

simple and convenient recipe which turned out great. i did take a small liberty and add peas to the dish, since i think it pairs well with the egg and thats anyway how my gran used to cook it at home.

4 people found this review helpful

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