Ingredients
• 6 hard-boiled eggs, peeled (lightly scored or halved for deeper flavor)
• 1 tbsp coconut oil or ghee
• 1 medium onion, finely chopped
• 2 tomatoes, puréed (or ¾ cup canned crushed)
• 1 tbsp ginger-garlic paste (or 1″ ginger + 3 garlic cloves, minced)
• 1 green chili, slit (optional)
• 1 tsp cumin seeds
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 tsp garam masala
• ½ tsp Kashmiri red chili powder (mild heat, vibrant color)
• ½ cup coconut milk or plain yogurt (for creaminess—dairy-free friendly)
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Optional: 1 tsp lemon juice to finish
Instructions
- Heat oil in a deep skillet. Add cumin seeds; sizzle 30 sec. Add onions—sauté 5–6 min until golden.
- Stir in ginger-garlic paste and green chili; cook 1 min until fragrant.
- Add tomatoes, turmeric, coriander, and chili powder. Cook 6–8 min, stirring, until oil separates and masala thickens.
- Reduce heat. Stir in coconut milk (or whisked yogurt) and salt. Simmer 3–4 min.
- Gently add eggs. Spoon gravy over them. Cover and simmer 5–7 min on low—don’t stir vigorously to keep eggs intact.
- Sprinkle garam masala and cilantro. Add lemon juice if desired. Serve hot with basmati rice or warm naan.
PREP TIME & NUTRITION (per serving, serves 3–4):
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 4 | Calories: 220 | Net Carbs: 8g | Fats: 14g | Protein: 14g