Ingredients

• Eggs, large, hard-boiled and peeled 8 (400 g peeled)
• Vegetable oil 3 tbsp
• Cumin seeds and bay leaf 1 tsp, 1
• Onions, finely chopped 2 medium (260 g)
• Ginger-garlic paste 1 tbsp (15 g)
• Tomatoes, pureed 3 medium (300 g)
• Green chili, slit 1
• Ground turmeric, Kashmiri chili powder and ground coriander 1/2 tsp, 1 tsp, 2 tsp
• Water 250 ml
• Salt 1 1/4 tsp (8 g)
• Garam masala 1 tsp
• Fresh cilantro, chopped 10 g

Instructions

1. 1

   Make shallow slits in the boiled eggs, toss them with a pinch of the turmeric and chili powder and fry in 1 tbsp of the oil for 2 minutes until lightly blistered; set aside.

2. 2

   Heat the remaining oil, add the cumin seeds and bay leaf, then the onions, and cook for 10 to 12 minutes until golden brown.

3. 3

   Add the ginger-garlic paste and green chili and cook for 1 minute.

4. 4

   Add the tomato puree, turmeric, chili powder, coriander and salt and cook for 8 to 10 minutes until the masala thickens and the oil separates.

5. 5

   Pour in the water, bring to a boil and simmer for 5 minutes into a medium-thick gravy.

6. 6

   Add the eggs and simmer for 5 minutes so they absorb the flavor.

7. 7

   Sprinkle with the garam masala and cilantro and serve with rice or roti.