Ingredients
1 red chili, finely chopped
1/2 teaspoon Kashmiri chili powder
1 stick cinnamon
3 cloves
2 green cardamom 
1 teaspoon black cumin seeds
2 bay leaves

1 red onion, very finely chopped
4-5 garlic cloves, very finely chopped
Small piece ginger, very finely chopped

2 tablespoons ghee
1 tablespoon tomato paste
2-3 tomatoes, chopped
250ml unsweetened coconut milk
8 hard boiled eggs, cut in halves
400g small potatoes, cooked
150g frozen or fresh peas

Coriander leaves, chopped

Method

1. Place all the whole spices in a skillet and dry toast for 30 seconds to 1 minute on gentle heat, until fragrant.
   
   
2. Add ghee and swirl the pan around. Add the onions, ginger and garlic and sauté until browned – approx 5-6 minutes.
   
   
3. Add the tomatoes and tomato paste and mix well to form a nice thick paste like consistency. Finally add the coconut milk and simmer the entire mixture for 15 minutes. The gravy should have thickened at the end of this time.
   
   
4. Finally add the egg halves, cooked potatoes and peas. Gently stir and allow to simmer for 3-5 minutes until everything has warmed through.
   
   
5. Sprinkle with coriander leaves and serve with rice and/or rotis.

 Food Guide tip:

India – The Home of Spice – everything you ever wanted to know about the Indian spice kitchen!

Serving Tip:

Serve this egg curry with fluffy and delicious ginger lime rice:
Heat some oil or ghee in a large pot. Add a medium sized piece of ginger and some lime peel to a pot, then add the rice. Stir to coat the rice in the oil, then add 1/2 teaspoon of turmeric powder. Finally add water and cook until the rice is ready.