June 14, 2012

Eggs in Rich Moghlai Sauce

I found this recipe in a Madhur Jaffrey cookbook which I had recently borrowed from our town library. Very rarely do I have all the ingredients at home ; this time I did, so customizing was not required ... and the outcome ?!?!  A recipe totally worth sharing with all of you! Here it goes...

Serves: 4 people
Prep Time: 15 minutes
Cooking time: 10 mins

Lengthwise cut eggs
1/2 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp garam masala
1 tsp ground coriander
1 tbsp lemon juice
1/2-3/4 tsp salt
2 tbsp olive oil  (or groundnut oil)
1 medium sized onion finely chopped
1 tbsp ground ginger
2 tsp tomato puree
1 cup chicken stock
180 ml single cream 
2 tbsp chopped fresh coriander
5-7 hard boiled eggs, peeled and cut lengthwise in half
Freshly ground black pepper
  • Mix the cayenne, cumin, garam masala, coriander, lemon juice, salt and some black pepper with 1 tbsp of water to make a smooth paste and set aside.
  •  Heat oil in frying pan and set it over a medium high heat.When hot add the onion and stir fry until it turns brown at the edges. Add the ginger and stir for 10-15 seconds.
  • Add pre-made paste and stir for a minute.
  • Stir in tomato puree, chicken stock, cream  and fresh coriander and bring to simmer. Cover and simmer gently for 2-3 minutes.
  • Lay the egg halves in the sauce in a single layer and spoon the sauce over the top. Cover and simmer for another 2-3 minutes.
  • Serve with any Indian bread or rice.

Eggs in Moghlai Gravy

You can always try this recipe by replacing eggs with paneer or chicken.

Enjoy !! 

Ajanta from Amherst

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