Serves: 4
Total Calories: 614
1. Prepare the curry sauce. Meanwhile, in a medium saucepan, place the eggs in water to cover by 2 inches and bring to a boil over high heat. Reduce the heat to medium, cover the pan and simmer until the eggs are hard-boiled, about 10 to 12 minutes. Let cool or plunge into cold water, shell them, then cut them in half Place the eggs in the curry sauce 'and simmer over medium heat about 10 minutes.
2. Heat the oil in a small nonstick wok or saucepan over medium-high heat and cook the red chile peppers 30 seconds. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ground almonds and stir about 1 minute.
3. Mix everything into the egg curry and simmer another 5 minutes to blend the flavors. Transfer to a serving dish, mix in the cilantro, sprinkle the garam masala on top and serve.
VARIATION: For a richer finish, mix in 2 to 3 tablespoons heavy cream or sour cream during the last 2 to 3 minutes of cooking.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spicy North Indian Egg Curry recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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