Monday, April 25, 2011

Recipe: Hard Boiled Egg Masala

In the ever important post-Easter hunt for hard boiled egg recipes, this is one of my absolute favorites.  It's one of the simplest Indian dishes to make, in my opinion, and it is delicious.

I used a mixture of two of my favorite spices from Teeny Tiny Spice Company, but you could use separate spices.  I'll include directions for a spice mix as well.

Hard Boiled Masala

Spice Paste*:
1 Tbsp Teeny Tiny Spice Co. Garam Masala
1 Tbsp Teeny Tiny Spice Co. Vindaloo
1 tsp lemon juice
1 Tbsp water

2 Tbsp vegetable oil
1/2 tsp black cumin seeds
5 Tbsp finely chopped onion
1/2" ginger, peeled and thinly sliced
1 c canned diced tomatoes
1/4 tsp sugar
3-4 Tbsp chopped fresh cilantro
4 hard boiled eggs, peeled and quartered

*If you don't have the spice mixes from Teeny Tiny Spice Co, you can make your own spice mix.  It won't be quite the same, but it will still be delicious.  Mix together 1/2 tsp cayenne pepper, 1/2 tsp ground tumeric, 1 tsp ground cumin, and 1 tsp ground coriander along with the lemon juice and water.

Mix together ingredients for the spice paste.  Set aside.

Put the oil in a large non-stick saute or frying pan and set over medium-high heat.  When oil is hot, add the cumin seeds.

About 10 seconds later, add the onion and ginger.  (I like to slice the ginger with a vegetable peeler).  Stir and fry until the onions are medium brown.

Add in the spice paste.  Stir and cook for 15 seconds.

Stir in the tomatoes and sugar.  Bring to a simmer.  Cover and simmer gently for 10 minutes, stirring once or twice.

Ok, so I cut them into 6ths.... not quarters

Peel and slice eggs into quarters.  Lay the cut eggs into the sauce and spoon the sauce over them.  Cover and simmer for 2-3 minutes.  Serve with naan, or rice or even plain bread.

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