Recipe
Why make it
Hard-boiled eggs simmered in a thick, glossy onion-tomato masala with whole spices. It is an easy, budget-friendly dinner that comes together in under 45 minutes and suits roti or rice.
Serves 4
+ 11 more in the full recipe
Step 1 of 10
Place the eggs in a saucepan, cover with cold water and bring to a boil. Once boiling, turn off the heat, cover and leave for 10 minutes so the yolks set firm but not chalky.
Step 2 of 10
Move the eggs into a bowl of cold water for 5 minutes, then peel them. Use the tip of a small knife to cut 2 or 3 shallow slits in each white so the masala can get in.
Step 3 of 10
Heat the oil in a wide pan over medium heat. Add the cumin seeds, cardamom, cinnamon and bay leaves and let them sizzle for 30 seconds until fragrant.
Step 4 of 10
Add the chopped onions and a pinch of salt. Cook, stirring often, for 8 to 10 minutes until soft and deep golden brown at the edges.
Step 5 of 10
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
The last 5 steps are in the full recipe.
Cook’s tip
Do not boil the eggs for longer than the time given; overcooked eggs turn rubbery and develop a grey ring around the yolk.
Ready to cook?
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