If you are new to Indian cooking, this is the best dish as your baby step.
Almost the simplest Indian dish i’ve cooked by far. Best of all, children will love it and it isn’t spicy too. When we had this, i didn’t cook any rice to go with it. Instead, i took it a notch further and made it fun for the boys with some kick ass naan. I don’t know about your children but my kids, they love love love naan. They never fail to hang around the kitchen to steal a bite or two whenever i’m not looking. Hmph! — but i quite like it like that *grin*. So naan is a must to start the boys on Indian food (for my family that is). That together with hard boiled eggs? It was hard for them to resist. ;)
Hard Boiled Eggs in Moghlai Sauce
1/2 tsp Cayenne pepper
1/2 tsp ground cumin
1/2 tsp garam masala
1/2 tsp ground coriander
1 tbsp lemon juice
2 tbsp peanut oil
1 onion, finely chopped
1 tsp fresh ginger, peeled and grated
1 tsp tomato puree
150ml chicken stock
2 tbsp cilantro leaves, finely chopped
8 hard boiled eggs, peeled and halved
4 sprigs cilantro
1. Mix the pepper, cumin, garam masala, ground coriander, lemon juice and salt in 1 tbsp water.
2. Heat the oil in a large skillet and quickly fry the onions. Add the ginger and stir. Add the tomato puree and the spice mixture and quench the stock.
3. Add cream and simmer for 5 minutes. Then add the cilantro and season.
4. Pour the sauce over the eggs and garnish with cilantro leaves. Serve.
(adapted from taste. INDIAN)