Indian eggs in a curry cream sauc

1/7 Simon and Maren Mittal

Indian eggs in a curry cream sauce by Madhur Jaffrey

serve as a “wet” main dish with rice

1 onion, chopped
1 green chili, chopped
1 c heavy cream
1 T lemon juice
1 t ground, roasted cumin seeds
pinch of cayenne
½ t salt
¼ t garam masala
2 t tomato paste
⅔ c chicken broth
6-8 hard boiled eggs, peeled and sliced in ½
½ fresh coriander, chopped (optional)

Heat oil over medium in frying pan.
When hot, add onions and cook until soft.
Add green chili and cook for 1 minute.
Add in cream, lemon juice, cumin, cayenne, salt, garam masa, tomato paste, and broth. Bring to a simmer.
Add in the egg halves carefully and spoon sauce over the halves.
Cook on medium heat for 5 minutes and keep spooning sauce over eggs. Sauce will thicken.
Garnish with fresh coriander if desired.