Egg Masala

adapted from Julie Sahni's "Classic Indian Cooking"

8 eggs, hard boiled, peeled and sliced in half
3 tablespoons olive oil
2 medium onions, finely chopped 
4 cloves garlic, minced
2 tablespoons finely chopped ginger root
1 stick cinnamon
4 black cardamon pods
2 teaspoons ground coriander
1 teaspoon turmeric
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 cups finely chopped or pureed fresh tomatoes
1 teaspoon salt
2 teaspoons garam masala
3 tablespoons finely chopped coriander leaves


Heat olive oil in large saute pan. Add onions and cook over medium heat until caramel brown (about 15-20 minutes).  Add garlic and ginger, and fry an additional 2 minutes.  Add cinnamon and cardamon  until spices are puffed and begin to brown, about 1 minute.

Add coriander, turmeric, cayenne and black pepper.  Stir a few times, and then add tomatoes.  Cook, uncovered, until mixture turns thick, stirring frequently to keep the sauce from sticking and burning (about 10 minutes).

Add salt and 2 1/2 cups boiling water, and stir to mix.  Reduce heat to medium, and simmer the sauce, covered for 20-25 minutes.  When done, the sauce should be fairly thick.  If it is too thin, uncover and boil briskly until the sauce reduces to the right consistency.

Turn off heat and let sauce rest, covered for at least 1/2 hour before serving.  When ready to serve, reheat sauce gently over low heat.  Stir in garam masala.  Carefully slip egg halves into sauce, and simmer just until eggs are heated through.

Sprinkle with coriander leaves and serve.

This printable recipe is from Jeanette's Healthy Living.