From inthekitchenwithkath.com
(Adapted from a recipe in Raghavan Iyer’s 660 Curries)
Serves 3 - 4
2 tablespoons oil (I used light olive oil)
1 cup finely chopped red onion
6 medium-size cloves garlic, finely chopped
2 teaspoons garam masala
1 cup water
2 tablespoons finely chopped fresh cilantro leaves and tender stems
1 teaspoon coarse kosher salt or sea salt
2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds)
1 medium-size tomato cored and finely chopped (or 2 canned plum tomatoes finely chopped)
4 hard-boiled eggs, peeled and cut in half lengthwise
1. Heat the oil in a medium skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, for 8 – 10 minutes. The onion should just be starting to brown.
2. Add the garam masala. Cook for about 1 minute.
3. Put all of the onion/garlic mixture and the 1 cup of water into a blender and blend until smooth.
4. Put the sauce back into the skillet and add the cilantro, salt, chiles, and tomatoes. Add the eggs and spoon some of the sauce over them.
5. Simmer the eggs for 5 – 8 minutes, spooning the sauce over them occasionally. The sauce will thicken up a bit.
6. Serve the eggs with the sauce over them. (I served them over steamed rice.)