Madhur Jaffrey’s Hard-Boiled Eggs Masala is a delightful dish that combines hard-boiled eggs with a flavorful tomato-y masala sauce. It’s perfect for a simple lunch or dinner. Here’s how you can make it:
Ingredients:
- ½ tsp chilli powder
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp lemon juice
- ¼ tsp salt
- Freshly ground black pepper
- 2 tbsp vegetable oil
- ½ tsp cumin seeds
- 75g (3oz) onion, peeled and finely chopped
- 1cm (½in) piece fresh ginger, peeled and finely chopped
- 250ml (8fl oz) tinned chopped tomatoes (or lightly drained, tinned whole tomatoes, finely chopped)
- ¼ tsp sugar
- 3–4 tbsp chopped green coriander
- 4 hard-boiled eggs, peeled and cut into halves lengthways
Instructions:
- Combine the chilli powder, turmeric, ground cumin, ground coriander, lemon juice, salt, black pepper, and 1 tablespoon of water in a small bowl and mix.
- Heat the vegetable oil in a medium-sized, non-stick frying pan over highish heat. Add the cumin seeds and wait for ten seconds.
- Add the finely chopped onion and ginger. Stir and fry until the onion turns medium brown.
- Add the spice paste from step 1. Stir and cook for 15 seconds.
- Now add the chopped tomatoes and sugar. Bring to a simmer, cover, and gently simmer for 10 minutes.
- Add the chopped green coriander, stirring once or twice.
- Lay the cut hard-boiled eggs in the sauce and spoon more sauce over them.
- Cover and simmer gently for 2–3 minutes.
- Serve with rice or toasted/plain bread.
Enjoy this flavorful egg masala! 🍳🌶️ You can find the original recipe in Madhur Jaffrey’s book “My Kitchen Table: 100 Essential Curries” 1. If you’d like to see a video demonstration, check out this YouTube video2.
